No Bake Chocolate Biscoff Pumpkin Cups
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These decadent No Bake Chocolate Biscoff Pumpkin Cups are the best! This cookie butter cup recipe is so easy, with only 4 main ingredients! Perfect for the fall season when you want to gift or showcase some delicious homemade candies with fall flavors!
More no bake goodies? Healthy Peanut Butter Cup Quinoa Crispy Treats, Healthy Peanut Butter Crunch Bars, these No Bake Cookie Dough Cups and these 4 Ingredient Mini Peanut Butter Cups
What is Biscoff Spread?
Biscoff, also referred to as cookie butter, is a vegan, nut-free creamy spread made with Lotus Biscoff cookies
Enjoy it just like a chocolate spread or peanut butter or as breakfast treat or a snack. It’s also a delicious and unique ingredient in desserts like these Biscoff Cookies!
Why You’ll Love these Pumpkin Biscoff Cookie Butter Chocolate Cups
These Pumpkin Biscoff Cookie Butter Chocolate Cups are the perfect treat for so many reasons! First off, they’re incredibly easy to make with only four main ingredients, and no baking involved! You’ll love the combination of creamy, spiced Biscoff spread and smooth chocolate with a subtle hint of pumpkin that screams fall.
Not only are they delicious, but they’re also:
- Versatile: You can customize them with your favorite toppings or even swap out the Biscoff for a nut butter of your choice.
- Dairy-Free and Vegan-Friendly: Simply use dairy-free chocolate chips, and you’ve got a treat everyone can enjoy.
- Perfect for Gifting: With their beautiful layered look and festive toppings, these cups make for a stunning homemade gift!
- Make-Ahead Friendly: These cups can be stored in the fridge or freezer, so you can whip up a batch ahead of time and always have a sweet treat on hand.
Ingredients You Need
No Bake Pumpkin Biscoff Cookie Butter Chocolate Cups Recipe
- 2 cups semi-sweet or dark chocolate chips or dairy-free chocolate chips, if you want vegan option
- 2 teaspoons coconut oil
- 1 cup Biscoff spread (any nut butter can be used)
- ¼ cup pumpkin puree (can also add some pumpkin spice if desired)
- Optional: add 1 to 3 tablespoons sugar of choice, honey or maple syrup as needed for sweetness after tasting Biscoff & pumpkin puree mixture, if wanting vegan, skip the honey option
- Toppings – roasted pepitas, crushed Biscoff Cookies, whole pecans, sea salt
Instructions How to Make No Bake Pumpkin Biscoff Cookie Butter Chocolate Cups
- Line an 18 count mini muffin tin with muffin liners and set aside.
- In a microwave safe bowl or stove top, melt 1 1/2 cups of the chocolate chips of choice. Divide the melted chocolate into the mini muffin liners, two-thirds full. Use a spoon to ensure the sides are coated with chocolate. Refrigerate.
- In a mixing bowl, add your cookie butter spread and 1/4 cup of pumpkin puree and mix until fully combined and smooth. Taste and add up to 2 or 3 tablespoons of sugar/maple syrup as needed and mix together.
- Place pumpkin Biscoff pumpkin mixture evenly into the hardened chocolate cups by using a spoon or placing the mixture into a pastry bag and piping the mixture into the cups.
- Melt the remaining chocolate chips and cover each cup completely. Garnish with any toppings you want. Refrigerate until firm.
How to Store No Bake Chocolate Biscoff Pumpkin Cups
- Refrigerate: Store leftover cookie butter pumpkin cups in an airtight container in the fridge. Refrigerate the cups for up to 1 month.
- Freeze: Transfer leftover pumpkin cups to a freezer-safe container and freeze for up to 2 months. Let them thaw overnight in the fridge before enjoying.
No Bake Chocolate Biscoff Pumpkin Cups Recipe Tips and Variations
Here are some fun ways to make these cups your own:
- Add more pumpkin: If you want a stronger pumpkin flavor, increase the pumpkin puree to ½ cup for a bolder taste.
- Add spices: While the Biscoff Speculoos cookies spread already has a lovely spiced profile, you can add a pinch of pumpkin pie spice or cinnamon to enhance those cozy fall flavors.
- Use white chocolate: Swap out the regular chocolate for white chocolate chips if you want to switch things up. The white chocolate and pumpkin combo is heavenly!
- Try different nut butters: If Biscoff isn’t your thing, feel free to experiment with peanut butter, almond butter, or cashew butter. Each adds its own unique flavor to these cups.
- Add some texture by adding in some crushed graham crackers, biscoff cookies, gingersnaps, toasted quinoa or rice krispies cereal!
- Add some vanilla extract or a touch of maple syrup if you love an extra flavor twist!
For toppings, I love a mix of crushed Biscoff cookies, roasted pepitas for a bit of crunch, or a sprinkle of sea salt for that sweet-and-salty vibe.
Your New Fall Favorite Awaits!
These No Bake Chocolate Biscoff Pumpkin Cups are an indulgent, easy-to-make treat that’s perfect for the fall season! With their irresistible blend of rich chocolate, spiced Biscoff, and creamy pumpkin, these cups are sure to be a hit. Plus, they’re easily customizable, vegan-friendly, and make great gifts or party treats. So go ahead and whip up a batch and share the love (or keep them all to yourself, we won’t judge)!
If you make these, be sure to leave a comment and let me know how they turned out! Don’t forget to snap a pic and tag me on social media! I’d love to see your creations.
Happy no-baking!
More Biscoff Goodies!
- Delicious Baked Biscoff Donuts
- Easy No Bake Biscoff Cheesecake
- Biscoff M&M Cookie Butter Cookies
- Biscoff Cookie Butter Truffles
- Cherry Cream Cheese Biscoff Delight
- Biscoff White Chocolate Cookie Bars
No Bake Chocolate Biscoff Pumpkin Cups
Ingredients
- 2 cups semi-sweet or dark chocolate chips or dairy-free chocolate chips if you want vegan option
- 2 teaspoons coconut oil
- 1 cup Biscoff spread any nut butter can be used
- ¼ cup pumpkin puree
- Optional: add 1 to 3 tablespoons sugar of choice honey or maple syrup as needed for sweetness after tasting Biscoff & pumpkin puree mixture, if wanting vegan, skip the honey option
- Toppings - roasted pepitas crushed Biscoff Cookies, whole pecans, sea salt
Instructions
- Line an 18 count mini muffin tin with muffin liners and set aside.
- In a microwave safe bowl or stove top, melt 1 1/2 cups of the chocolate chips of choice. Divide the melted chocolate into the mini muffin liners, two-thirds full. Use a spoon to ensure the sides are coated with chocolate. Refrigerate.
- In a mixing bowl, add your cookie butter spread and 1/4 cup of pumpkin puree and mix until fully combined and smooth. Taste and add up to 2 or 3 tablespoons of sugar/maple syrup as needed and mix together.
- Place pumpkin Biscoff pumpkin mixture evenly into the hardened chocolate cups by using a spoon or placing the mixture into a pastry bag and piping the mixture into the cups.
- Melt the remaining chocolate chips and cover each cup completely. Add any toppings you want. Refrigerate until firm.
Nutrition
Agree Heidi! These are the perfect little treat for the holidays! Thank you!
It really doesn’t get much easier than a 4 ingredient dessert and your easy step-by-step photos make this recipe so easy to follow. Also, I really like your option to freeze these for up to 2 months. That makes your biscoff pumpkin cups the perfect little treat to prepare ahead of time before the holidays.