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
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
