Biscoff Pumpkins
These biscoff pumpkins are adorable snacks and cake/cupcake toppers for Fall/Autumn and Halloween! They consist of a three-ingredient biscoff truffle and are fun to make.
Ingredients
- 120 g (1/2 cup) Biscoff spread plus more as 'glue' for the chocolate chips
- 100 g (1 cup) almond flour / blanched almond meal plus more if needed (note 2 for alternatives)
- 2 teaspoons pumpkin spice optional, to taste
- ½ cup (100g) granulated sugar optional
- 20-40 dairy-free chocolate chips
Instructions
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 3)
- 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 1/2 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.
Notes
- This recipe makes around 20 pumpkin cake toppers or 40 mini pumpkin cupcake toppers.
- I tested a few flours and almond flour produced a dough that was the easiest to shape, and had the smoothest texture. Oat flour, heat-treated all-purpose flour and crushed cookies also work, but the pumpkins will be drier and a little gritty.
- 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 (1/4 cup) of almond flour.