Pumpkin Biscoff Truffles
These no-bake Pumpkin Biscoff Truffles are everything fall should be—cozy, spiced, and sweet with just the right amount of crunch. Made with creamy Biscoff cookie butter, pumpkin purée, crushed cookies, and a touch of spice, they’re rolled into bite-sized treats and dipped in white chocolate. Perfect for gifting, bake sales, or stashing in the fridge for a sneaky snack.
Servings: 20 truffles
Ingredients
- 3/4 cup Biscoff cookie butter not reduced-fat
- 1/4 cup pumpkin purée well-drained
- 2 cups finely crushed Biscoff cookies
- 1/2 tsp pumpkin pie spice optional
- 1/4 tsp salt
- 3 tbsp heat treated all purpose flour OR oat flour
- 1/4 cup powdered sugar adjust to taste and firmness
To Decorate:
- 3/4 cup white chocolate candy melts or bakers white chocolate
- 1 tsp coconut oil
Instructions
Make the dough:
- In a mixing bowl, stir together the Biscoff cookie butter and pumpkin until smooth and creamy. Add in the pumpkin pie spice and salt, then mix in the crushed Biscoff cookies and flour. Keep stirring until the mixture comes together and holds its shape when pressed. Add powdered sugar one tablespoon at a time, just until the dough is sweet enough and firm enough to roll.
Roll into truffles:
- Scoop and roll the dough into bite-sized balls. Set them on a lined tray.
Chill:
- Pop the tray in the fridge for 30 minutes or the freezer for 15–20 if you’re in a hurry. You want the dough to be nice and firm before dipping.
Coat the truffles:
- Melt the candy melts with a little coconut oil in the microwave, working in short bursts and stirring between each one until smooth. Dip each chilled truffle into the coating using a fork or toothpick, let the excess drip off, and place it back on the tray. Immediately sprinkle with crushed Biscoff crumbs while the coating is still wet.
Let set & store:
- Let the truffles set at room temp, or stick them in the fridge to speed things up. Store in an airtight container in the fridge for up to 5–6 days.