Easy No-Bake Biscoff Cookie Pumpkin Truffles

These No-Bake Biscoff Cookie Pumpkin Truffles are the perfect fall-inspired treat! Made with a blend of creamy Biscoff spread, crushed Biscoff cookies, and pumpkin puree, these bite-sized delights are coated in a smooth layer of chocolate for the ultimate indulgence. With no baking required, they come together quickly and make for a great dessert or holiday gift.

Why You’ll Love This Recipe

• No oven required – Perfect for when you want a sweet treat without turning on the heat.
• Rich and creamy texture – The combination of Biscoff spread and pumpkin creates a velvety, melt-in-your-mouth bite.
• Full of fall flavors – The warm spice of Biscoff cookies pairs beautifully with the pumpkin.
• Great for gifting – These truffles look elegant and are perfect for sharing during the holiday season.
• Easy to customize – You can switch up the chocolate coating or add toppings to suit your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Biscoff cookies
• Biscoff spread
• Pumpkin puree
• Powdered sugar
• White or dark chocolate (for coating)
• Coconut oil or vegetable shortening (optional, for smoother chocolate)
• Pumpkin spice or cinnamon (optional, for extra flavor)

Directions

1. Crush the cookies – Use a food processor or a rolling pin to crush the Biscoff cookies into fine crumbs.
2. Make the filling – In a mixing bowl, combine the crushed cookies, Biscoff spread, pumpkin puree, and powdered sugar. Stir until a smooth dough forms.
3. Shape the truffles – Roll the mixture into small balls and place them on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.
4. Melt the chocolate – In a microwave-safe bowl, melt the chocolate in 20-second intervals, stirring between each until smooth. If needed, add a little coconut oil or shortening for a silkier texture.
5. Coat the truffles – Dip each chilled truffle into the melted chocolate, ensuring they are fully coated. Place them back on the lined baking sheet.
6. Chill to set – Refrigerate the truffles until the chocolate coating hardens, about 15-20 minutes.
7. Serve and enjoy – Optionally, drizzle with extra melted chocolate or sprinkle with crushed cookies for decoration.

Servings and Timing

• Servings: About 18-24 truffles, depending on size
• Prep Time: 15 minutes
• Chill Time: 45 minutes
• Total Time: 1 hour

Variations

• Milk Chocolate Coating – Swap white or dark chocolate for a creamy milk chocolate shell.
• Nutty Addition – Mix in finely chopped nuts like pecans or almonds for added crunch.
• Spiced Kick – Add extra cinnamon, nutmeg, or even a pinch of cayenne for warmth.
• Vegan Version – Use dairy-free chocolate and confirm that your Biscoff spread is plant-based.
• Topping Ideas – Try crushed cookies, a sprinkle of sea salt, or even a drizzle of caramel.

Storage/Reheating

• Refrigeration – Store truffles in an airtight container in the fridge for up to a week.
• Freezing – Keep in a freezer-safe container for up to 2 months. Let them thaw slightly before eating.
• Reheating – No need to reheat! Simply enjoy straight from the fridge or let them come to room temperature for a softer bite.

FAQs

How do I keep the chocolate coating smooth?

Adding a small amount of coconut oil or vegetable shortening to the melted chocolate helps create a smooth, even coating.

Can I use a different cookie base?

Yes! Graham crackers or ginger snaps work well, but the signature Biscoff flavor will change.

Do these truffles need to be refrigerated?

Yes, since they contain pumpkin puree, it’s best to store them in the fridge to keep them fresh.

Can I make these ahead of time?

Absolutely! These truffles store well, making them perfect for preparing in advance for parties or gifts.

What’s the best way to melt chocolate for coating?

Use a microwave in 20-second bursts, stirring each time, or a double boiler for more controlled melting.

Can I make these truffles nut-free?

Yes, just ensure all ingredients, including the Biscoff spread and chocolate, are nut-free.

How can I prevent my truffles from cracking?

Let them sit at room temperature for a couple of minutes before dipping in melted chocolate to avoid temperature shock.

What if my mixture is too soft to roll into balls?

If the mixture is too sticky, chill it in the fridge for 15-20 minutes before shaping.

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor too much.

How can I decorate these truffles?

Try drizzling melted chocolate, adding crushed Biscoff cookies, or using festive sprinkles.

Conclusion

These No-Bake Biscoff Cookie Pumpkin Truffles are a simple yet irresistible treat perfect for fall. With their creamy, spiced filling and luscious chocolate coating, they’re great for parties, holiday gifts, or just indulging in a sweet bite of autumn. Plus, with no baking required, they’re as easy as they are delicious! Try them today and enjoy a cozy, flavorful treat.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 truffles 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

These Easy No-Bake Biscoff Cookie Pumpkin Truffles are a perfect fall treat, blending the warm spices of Biscoff cookies with creamy pumpkin and a hint of sweetness. Coated in white chocolate and topped with cookie crumbles, these truffles are a quick and irresistible dessert for any occasion!

---

Ingredients

Units USM Scale 1x2x3x

For the Truffle Filling:

• 1 1/2 cups Biscoff cookies, crushed
• 1/2 cup pumpkin purée (not pumpkin pie filling)
• 1/4 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp vanilla extract

For Coating & Topping:

• 1 cup white chocolate, melted
• 2 tbsp crushed Biscoff cookies (for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Filling:
   • In a bowl, mix crushed Biscoff cookies, pumpkin purée, cream cheese, powdered sugar, cinnamon, nutmeg, and vanilla extract until smooth.
   • Refrigerate for 20 minutes to firm up.
2. Shape the Truffles:
   • Scoop the mixture into small balls (about 1 inch in diameter) and place them on a lined baking sheet.
   • Freeze for 30 minutes.
3. Coat the Truffles:
   • Melt white chocolate in a microwave or double boiler.
   • Dip each truffle into the melted chocolate, coating evenly.
   • Place back on the lined baking sheet and sprinkle crushed Biscoff cookies on top.
4. Set & Serve:
   • Refrigerate for 15 minutes or until the chocolate is set.
   • Enjoy chilled or at room temperature!

---

Notes

• If the filling is too soft, add more crushed cookies for a firmer consistency.
• Use dark or milk chocolate instead of white chocolate for a different twist.
• Store in an airtight container in the fridge for up to 5 days.