No Bake Chocolate Biscoff Pumpkin Cups

CHOCOLATE PUMPKIN BISCOFF CUPS - NO BAKE RECIPE

5 from 1 vote

No Bake Chocolate Biscoff Pumpkin Cups

These No Bake Chocolate Biscoff Pumpkin Cups are a deliciously easy fall treat! Made with creamy Biscoff cookie butter, pumpkin puree, and rich chocolate, they're perfect for a cozy dessert or edible gift. With only 4 main ingredients and endless topping options, these vegan-friendly cups come together in no time with no baking required!

Prep Time15

Chill Time30

Course: Dessert, Snack

Cuisine: American

Keyword: biscoff, chocolate, cups, no bake, pumpkin

Servings: mini cups

Calories: 200kcal

Author: Kim Lange

Cost: $10

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

Get Recipe Ingredients

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.

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