Biscoff Pumpkin Truffles

Biscoff Pumpkin Truffles

Little mouthfuls of speculaas cookie crumbs with pumpkin and autumn spices, wrapped in a deliciously crisp white chocolate coating.  Perfect for autumn (fall) and pumpkin season, but we especially love these Biscoff Pumpkin Truffles at Christmas!

Why I love these Pumpkin Truffles

I’m a big fan of coating yummy things in chocolate and making them extra special.  I’m also a big fan of Biscoff speculaas cookies, so when my sister shared her white chocolate Biscoff Pumpkin Truffles with me, it was love at first bite!  Similar to my Gingerbread Truffles these are made with deliciously spiced cookies, are perfectly matched with white chocolate and make such a delicious treat at any time of the year.  And they’re now a Christmas staple for us.

Ingredients for Biscoff Pumpkin Truffles

This Pumpkin Truffle recipe is super easy, with just a handful of simple ingredients.  I’ve added some notes to help you find some of the ingredients in Australia.

• Cream cheese
• Icing sugar or powdered sugar
• Pumpkin puree can be found in the international aisle of most big supermarkets
• Biscoff biscuits or Dutch speculaas in the biscuit aisle, or international food section of the supermarket
• Pumpkin pie spice  I buy mine from Gewurzhaus in Melbourne (you can buy it online) or you can make your own (see recipe)
• Ground cinnamon
• White chocolate is used in the truffles.  I always use either Lindt or Callebaut
• White chocolate melts for coating the truffles, because it’s thinner, easier to handle and melts beautifully.  I personally love the Nestle white melts

My tips for making these truffles

These Biscoff Pumpkin Truffles are super simple to make.  Here’s just a few tips to make them even easier:

1. Make sure the cream cheese is at room temperature -that way it will be smooth when mixed and not have lumps
2. You need to melt the white chocolate to mix into the truffles -do this on short bursts in the microwave.  Start with 30 seconds on 60%, then stir vigorously.  Heat again for 30 seconds, stir again and then another 30 second burst if needed.  Allow it to cool before adding it to the truffle mixture.
3. Make sure you give the truffle mixture enough time in the fridge to set.  This will make rolling them so much easier!
4. To melt the white chocolate melts:  place them in a microwave safe bowl and heat on 60% for 1 minute.  Stir, then heat again on 30 second bursts until the chocolate is thin enough for coating the truffles.  If it starts to thicken while you’re dipping, just pop it back in the microwave for 10-20 seconds.
5. Sprinkle the truffles with cookie crumbs after you’ve dipped 3 or 4.  That way the chocolate will still be sticky enough to hold the cookie crumbs.

How to store White Chocolate Truffles

These truffles will last a week in an airtight container in the fridge.  They also freeze beautifully and will keep for 3 months in the freezer.  That makes them perfect for Christmas gifting, as well as for preparing beforehand so that your Christmas is less hectic!

I hope you love these Biscoff Pumpkin Truffles as much as we do.  And I hope you get to share them with your family and friends over the holiday season (or any time of the year!)  Enjoy

If you enjoy these Truffles, you’re going to love my Biscoff Cupcakes

Biscoff Pumpkin Truffles

Little mouthfuls of speculaas cookie crumbs with pumpkin and autumn spices, wrapped in a deliciously crisp white chocolate coating.  Perfect for autumn (fall) and pumpkin season, but we especially love them at Christmas!

5 from 1 vote

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Prep Time 20 minutes mins

Refrigeration 1 hour hr 30 minutes mins

Course Afternoon Tea, Christmas, Dessert, party food

Cuisine American, Australian

Servings 35

Ingredients

 

MetricUS Customary

 

1x2x3x

• 55 g cream cheese room temperature
• 15 g icing sugar
• 70 g pumpkin puree see notes
• 175 g Lotus Biscoff biscuits crushed, plus a little extra for decorating
• ½ tsp pumpkin pie spice see notes
• ½ tsp cinnamon
• 115 g white chocolate melted, see notes
• 290 g white chocolate melts see notes

Instructions

 

• In a medium sized mixing bowl, beat the cream cheese and icing sugar until creamy
• Add the pumpkin and beat until combined
• Add the crushed biscoff biscuits, spices and the melted chocolate
• Mix until well combined, then cover and refrigerate for at least 1 hour
• After the mixture has been refrigerated, use a small cookie scoop to scoop the mixture and roll into balls. Place the rolled balls onto a lined baking tray
• Refrigerate the rolled balls for 30 minutes

Melting the white chocolate melts

• Place the melts into a microwave safe container and heat on 60% for 1 minute. Stir the chocolate vigorously, then do another 30 seconds on 60%. If it hasn't melted completely after stirring, heat for another 30 seconds
• If the chocolate starts to thicken during dipping, just give it another 10-20 seconds in the microwave

Decorating

• After dipping the truffles in the chocolate, sprinkle with the extra biscoff crumbs. I do this after I've dipped 3-4 balls, so the chocolate is still a little sticky
• Truffles will last in the fridge for a week, or the freezer for 3 months

Notes

• canned pumpkin can usually be found in the international section of Australian supermarkets
• pumpkin pie spice is available in Australia in specialty spice stores, but you can also make your own, using equal amounts ginger, cinnamon, nutmeg, cloves and allspice
• while I always use high quality chocolate (Lindt, Callebaut) for baking, I find Nestle white chocolate melts the best for coating these truffles.  The melts are whiter and thinner when melted, making them perfect for coating.  I still use melted white chocolate for the truffle mixture though

Keyword Biscoff, pumpkin, truffles, white chocolate ganache

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