Simple ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Smooth Biscoff spread binds the almond flour and perfectly complements the flavor of pumpkin spice! You can also use store-brand cookie butter. If you want to use peanut butter, see the section below on 'Customizing this recipe.'
Almond flour for structure and texture. I also tested this recipe with oat flour, heat-treated all-purpose flour and crushed cookies. Almond flour was the least gritty and one of the easier ingredients for shaping into pumpkins.
Sugar for coating the mini pumpkins. However, they will still look adorable without the sugar.
Pumpkin spice (optional) for flavor!
How to make biscoff truffles
All you have to do is mix together the biscoff spread, almond flour and optional pumpkin pie spice. Your dough will be a little oily, not sticky and firm enough to roll into balls.
To test the consistency of the dough, pinch a small amount of dough and roll it into a ball. If the ball crumbles or 'melts' easily, you may need to add a little more biscoff spread or almond flour.
Also, try to avoid overmixing the dough! Overhandling almond flour will release its natural oil and make the dough a little loose.
Shaping the biscoff pumpkins
To shape the mini pumpkins, you'll need the following:
- Toothpick or blunt knife
- Small bowl filled with sugar
- Small plate to hold the pumpkins while you decorate them. Or you can use the palm of your hands!
My top tips for shaping the pumpkins are:
- Make sure the dough isn't too warm, otherwise it'll be more difficult to shape. If needed, place the dough in the fridge until it's firmer.
- Don't stress about the shape. If you're not happy with the shape of a pumpkin, you can simply roll it back into a ball and repeat. You can even re-roll a pumpkin if you've already dipped it in sugar!
Customizing this recipe
You can, but will need to use slightly different amounts and add a liquid sweetener.
Mix together 1 cup (100g) of almond flour, ½ cup (125g) natural peanut butter and 3 tablespoons (60g) maple syrup. If your dough is too dry, add an extra teaspoon of peanut butter and mix again. Any nut butter will work but the quantity will depend on how thick is the nut butter.
Pumpkin puree will add too much moisture to the recipe, as it's written.
If you really want to add pumpkin puree, start with a few tablespoons and increase the almond flour a lot. You may also need to add oat flour or coconut flour, as they're more absorbent than almond flour. Feel free to do your own experimentation!
Where can I use these mini pumpkins?
These pumpkins are wonderful for bringing to gatherings as they are! Whether you're bringing a plate to a gathering in Fall, for Halloween or Thanksgiving, these mini pumpkins will get everyone talking!
You can also use the pumpkins as:
- Cupcake toppers, such as my pumpkin cupcakes or Halloween cupcakes!
- Cake toppers for my vegan pumpkin cake.
- Cheesecake toppers. Imagine a pumpkin cheesecake topped with these adorable things!
- Donut decorations, such as my pumpkin donuts.
- Topping pumpkin bread. Frost your bread with buttercream or cream cheese frosting and decorate away!
- Trifle topper, such as my pumpkin butterscotch trifle.
If you're in a pumpkin mood, make sure you check out my other pumpkin recipes!
Easy vegan pumpkin recipes
Make the biscoff pumpkins:
- Add the almond flour, Biscoff spread and pumpkin spice to a medium bowl. Mix with a wooden spoon or until just combined. Try to not overmix the dough otherwise the oils will separate from the almond flour. The dough should be slightly oily to the touch. If you pinch some of the dough, you should be able to roll it into a small ball that doesn't quickly fall out of shape. If the dough is too moist or soft, add a little more almond flour and mix again. (note 2)
- To make cake topper sized pumpkins, using a tablespoon measure, divide the mixture into around 20 balls (around 20g each). Or for cupcake toppers, use a ½ tablespoon measure to divide the dough into around 40 small balls (around 10g each).
- Use the side of a toothpick to crease the sides of each ball from top to bottom, to resemble a pumpkin's ribs. Repeat this around each pumpkin.
- Optional: place the sugar in a shallow bowl. Gently toss the pumpkins in the sugar to cover all sides.
- Spread a little biscoff spread on the flat side of each chocolate chip, as if it was a 'glue'. Gently press the chocolate chips on top of each pumpkin.
Storing the pumpkins:
- Store the mini pumpkins in a small airtight container at room temperature for 5 days or in the fridge or freezer until needed. The oils from the mini pumpkins will dissolve some of the sugar coating over time, but don't worry, the pumpkins won't get sticky and will still be easy to handle. If desired, sprinkle extra sugar on the pumpkins just before serving.
- This recipe makes around 20 pumpkin cake toppers or 40 mini pumpkin cupcake toppers.
- If your dough is too soft, you may need to add more almond flour. This will depend on the temperature of your home, how you measured the Biscoff spread and if you overmix the dough. Sometimes I only need to use 100g (1 cup) almond flour whereas other times, I need to add an extra 25g (¼ cup) of almond flour.
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