Description
These Biscoff Pumpkins are adorable no-bake treats perfect as cake toppers or cupcake decorations. Made with almond flour, Biscoff spread, and optional pumpkin spice, these mini pumpkins are easy to shape, coated lightly with sugar, and finished with a chocolate chip stem secured with Biscoff spread. Ideal for fall-themed desserts, they store well at room temperature or in the fridge/freezer.
Ingredients
Scale
Main 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
- 2 teaspoons pumpkin spice (optional, to taste)
- ½ cup (100 g) granulated sugar (optional)
- 20-40 dairy-free chocolate chips
Instructions
- Mix dough: Add the almond flour, Biscoff spread, and pumpkin spice to a medium bowl. Mix gently with a wooden spoon until just combined, being careful not to overmix to avoid oil separation. The dough should feel slightly oily and be able to hold shape when pinched. If too soft, add extra almond flour as needed.
- Form pumpkins: Use a tablespoon measure to divide the dough into about 20 balls (around 20 g each) for cake toppers; or use a ½ tablespoon measure to form about 40 smaller balls (10 g each) for cupcake toppers.
- Shape ribs: Using the side of a toothpick, gently crease the sides of each dough ball from top to bottom to mimic pumpkin ribs. Repeat around each ball to create pumpkin-like ridges.
- Optional sugar coating: Place granulated sugar in a shallow bowl and gently roll each pumpkin in the sugar to coat all sides.
- Add chocolate stem: Spread a little Biscoff spread on the flat side of each chocolate chip to act as glue, then press the chips on top of each pumpkin to create a stem.
- Storage: Store the mini pumpkins in an airtight container at room temperature for up to 5 days, or refrigerate/freezer for longer storage. Be aware the sugar coating may dissolve slightly over time, but pumpkins will remain easy to handle. Sprinkle extra sugar before serving if desired.
Notes
- This recipe yields about 20 pumpkin-sized cake toppers or 40 smaller cupcake toppers.
- Almond flour provides the best dough texture and ease of shaping, but oat flour, heat-treated all-purpose flour, or crushed cookies can be used with drier, grittier results.
- If dough is too soft, add more almond flour incrementally up to 25 g (¼ cup), depending on room temperature and mixing.
- Being careful not to overmix preserves the dough’s texture and prevents oil separation.
Nutrition
- Serving Size: 1 pumpkin (approx. 20 g)
- Calories: 95
- Sugar: 5 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
