Caramel-flavored Biscoff cookies are paired with creamy pure pumpkin and warm spices for the most divine truffle dessert.

Coat these delicious truffles with melted creamy white chocolate for the best dessert bite!

I love easy recipes like this 2 ingredient pumpkin bread and 5-ingredient snickers chocolate bark. But, these Biscoff cookie pumpkin truffles are definitely a new favourite!

You only need 7 main ingredients to make these dessert truffles

When you want something slightly sweet and if you’re a fan of biscoff cookies, you’ve got to try this delicious treat.

Why you’ll love these pumpkin truffles

• These no bake Biscoff truffles are an easy treat to make!
• You can make these easy Biscoff truffles ahead of time so they’re perfect for a Halloween party, Thanksgiving dinner or even Christmas entertaining.
• The Biscoff flavor pairs perfectly with pumpkin for a divine treat.
• Make these Biscoff cookie truffles with 7 simple ingredients

Ingredients to make no-bake biscoff pumpkin truffles

Biscoff cookies: the key to this truffle recipe is the Lotus Biscoff cookies, you’ll need a 220g package of biscoff cookies; make sure to pulse them in a food processor or crush biscoff cookies into fine crumbs before adding to the rest of the ingredients and save a few crumbs to add to the top of the truffles

Pumpkin: make sure to use pure pumpkin puree in this recipe; pumpkin pie filling will not work

Maple syrup: adds a touch of sweetness and pairs well with the rest of the flavors

Seasonings: ground cinnamon, ground ginger and ground nutmeg round out the pumpkin flavor in this recipe

White chocolate chips: delicious white chocolate chips are needed for the white chocolate coating

How to make these biscoff cookie pumpkin truffles

Step 1: Pulse Biscoff cookies in the food processor into fine crumbs.

Step 2: Add the Biscoff cookie crumbs to a large bowl along with the pumpkin puree, maple syrup, cinnamon, nutmeg, ground ginger, ground all spice or ground cloves. Mix until everything is combined – it will be crumbly at first but soften up as you mix.

Step 3: Scoop a heaping 1 tbsp per truffle onto a parchment lined baking sheet and set in the freezer for 45 minutes. You can also use a small cookie scoop for this.

Step 4: Melt the white chocolate chips in the microwave in 30 second increments, stirring after each increment until completely melted and smooth. Let the melted chocolate sit for a few minutes before dipping the truffles in.

Step 5: Dip each truffle into the melted chocolate, letting the excess chocolate drip off add back to the parchment lined baking sheet. You can also drizzle the chocolate over some of the fully dipped truffles and just drizzle over some of the truffles instead of fully dipping. Either way, as you decorate the truffles, make sure to sprinkle over a bit of the leftover cookie crumbs to finish. Put back in the fridge for 30 minutes to finish setting.

Step 6: Store in a parchment paper lined airtight container for up to 7 days. They can sit out for a few hours at a time if you’re serving for dessert or at a party.

Expert tips

• Make this perfect bite-sized dessert ahead of time and store in the fridge for up to 7 days.
• These truffles would make a great gift, something truly homemade!
• Decorate the tops of the pumpkin truffles with gold sprinkles before the white chocolate sets for an extra fancy topping.
• You can substitute the spices in this recipe with 1 1/4 tsp pumpkin pie spice if desired.
• If you don’t have a food processor to crush the Biscoff cookies, add them to a large ziplock bag and use a rolling pin to crush the cookies into very fine crumbs.

Common questions

Can I use another type of chocolate to coat these pumpkin truffles?
I haven’t tested these Biscoff pumpkin truffles with another chocolate coating. However I think dark chocolate chips would make a delicious coating too!

Where can I find Biscoff cookies?
Lotus Biscoff Cookies are widely available. You may need to check a few stores, however, I am generally able to find them at local grocery stores. If not, you can always check specialty stores that sell other European products.

What if I can’t find Biscoff cookies?
This recipe has only been tested with Biscoff cookies. However, graham crackers could work as a substitute. You’ll need about 2 1/3 – 2 2/3 cups graham cracker crumbs – start with mixing in 2 1/3 cups, the texture should be a soft cookie dough that’s very easy to stir so if it’s still too wet add another 1/3 cup of the graham cracker crumbs.

Storage

Store the pumpkin truffles in an airtight container in the fridge for up to 7 days.

More easy desserts to make from the blog

Snickerdoodle Blondies

No Churn S’mores Ice Cream (easy ice cream dessert!)

5-Ingredient Snickers Chocolate Bark (viral recipe!)

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Easy No-Bake Biscoff Cookie Pumpkin Truffles Recipe

For the ultimate Fall treat make these No-Bake Biscoff Cookie Pumpkin Truffles! With lots of cookie & pumpkin flavour, they're hard to resist.

Course Dessert

Cuisine American

Keyword pumpkin, truffle

Prep Time 15 minutes minutes

Freezing & Fridge Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 14 -17 truffles

Author Jess

Ingredients

• 250 g package of biscoff cookies
• 1/2 cup pure pumpkin puree
• 2 tbsp pure pumpkin puree
• 2 tbsp maple syrup
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/2 cups (10oz) white chocolate chips

Instructions

• Pulse biscoff cookies in the food processor until they form a fine crumb. Set aside 1 tbsp of crumbs for later.
• Add the rest of the crumbs to a large mixing bowl along with the pumpkin puree, maple syrup, cinnamon, nutmeg and ground ginger. Mix until everything is combined - it will be crumbly at first but soften up and combine well as you mix.
• Scoop a heaping 1 tbsp per truffle onto a parchment lined baking sheet and set in the freezer for 45 minutes.
• After 45 minutes, Melt the chocolate chips in the microwave in 20-30 second increments, stirring after each 20-30 seconds, Let the melted chocolate sit for a few minutes before dipping the truffles in.
• Dip each truffle into the melted chocolate, letting the excess chocolate drip off add back to the parchment lined baking sheet. You can also drizzle the chocolate over some of the fully dipped truffles and just drizzle over some of the truffles instead of fully dipping. Either way, as you decorate the truffles, make sure to sprinkle over a bit of the leftover cookie crumbs to finish. Put back in the fridge for 30 minutes to finish setting.
• Store in a parchment paper lined airtight container in the fridge for up to 7 days. They can sit out for a few hours at a time if you're serving for dessert or at a party.

Notes

• Decorate the tops of the pumpkin truffles with gold sprinkles before the white chocolate sets for an extra fancy topping.
• You can substitute the spices in this recipe with 1 1/4 tsp pumpkin pie spice if desired.
• If you don't have a food processor to crush the biscoff cookies, add them to a large ziplock bag and use a rolling pin to crush the cookies into very fine crumbs.

The post Easy No-Bake Biscoff Cookie Pumpkin Truffles Recipe appeared first on Cooking in my Genes.

You only need three simple ingredients to make this easy lemon pie and it takes just 10 minutes to prepare.

It’s the perfect no bake dessert for lemon lovers!

This is the ultimate zesty and refreshing lemon pie. The combination of the citrusy lemon filling with the sweetness of the condensed milk in a classic graham cracker crust, it’s literally sunshine in every bite!

I’m always looking for quick and easy desserts for the hot summer months and I can assure you this beautiful no bake lemon icebox pie checks all the boxes. It’s the perfect combination of sweet and tart that is sure to satisfy anyone’s cravings.

If you’re looking to make this for a gathering, I recommend serving it with a strawberry rosé spritzer for the ultimate summer fruity duo too!

Why you’ll love this 3 ingredient lemon icebox pie

• This lemon icebox pie with cream cheese is a classic no-bake dessert. You’ll get a tangy and creamy filling in a buttery graham cracker crust!

• The lemon pie filling only needs 3 simple ingredients that you can find at the grocery store. Just whip them up with a mixer at high speed, then pour the easy pie filling into a pre-made graham cracker crust.

• This lemon icebox pie can be made 2-3 days ahead, so it’s perfect to make if you’re serving to a crowd or for a gathering.

• I love serving it with whipped cream and fresh lemon zest.  If you want to go all out, candied lemon slices would be very stunning as a topper to this pie too!

Ingredients Needed to make this easy lemon icebox pie

Cream Cheese: I recommend using full fat cream cheese in this recipe to make sure you get the best, creamy texture for the filling.

Sweetened Condensed Milk: make sure you’re using sweetened condensed milk and not evaporated milk!

Lemon Juice: use lemon juice from fresh lemons to get a real citrusy flavor.

Graham Cracker Pie Crust: you can use a 9-inch or 10-inch store-bought graham cracker crumb crust. If you’re making your own, follow the instructions of the recipe you’re making to bake the crust and cool it first before you fill and chill it with the lemon pie filling.

Step by Step Process for making this pie recipe

Step 1: Make sure you have a pie crust ready before starting to make this filling. In a large bowl, whip the room temperature cream cheese with a handheld electric mixer until smooth. Stop the mixer and pour in the sweetened condensed milk and lemon juice. Blend until smooth.

Step 2: Pour the lemon pie filling into the pie crust and smooth out the top with a small offset spatula. Refrigerate until set, or at least 3 hours but preferably overnight.

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Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe

This easy 3 Ingredient Lemon Icebox Pie is a make-ahead dessert that requires no baking! It's a perfect pie for Spring & Summer gatherings.

Course Dessert

Cuisine american-inspired

Keyword lemon, no bake, pie

Prep Time 10 minutes minutes

Resting time in the fridge 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8 -10 slices

Author Jess

Ingredients

• 250 g full fat cream cheese
• 10-14 oz sweetened condensed milk (either amount will work as cans are sold in different sizes in different countries)
• 1/2 cup lemon Juice
• 1 9-10 inch graham cracker pie crust
• Extra toppings: whipped cream, lemon zest

Instructions

• Whip the cream cheese with an electric stand mixer (with whisk attachment) or hand mixer until smooth. Then add the sweetened condensed milk and lemon juice and continue to blend until smooth and fully incorporated.
• Pour the pie filling into the pie crust and smooth out the top. Refrigerate until set, at least 3 hours or overnight.
• Add whipped cream and/or fresh lemon zest just before slicing and serving.

Notes

• What is the best recipe for making my own graham cracker crust?
  If you want to make a homemade graham cracker crust, this is one of my favourite recipes to follow OR this gluten free version is great too (if needed for dietary reasons).
• How can I get my cream cheese to soften quicker? Remove it from the fridge, unwrap it and cut it into small cubes on a plate. Spread the cubes a part a bit on the plate so that they can soften more quickly at room temperature.
• Why didn’t my icebox pie set? I recommend letting the pie set for at least 3 hours, if not overnight. If you don’t give it long enough in the fridge, it won’t set and you won’t be able to cut a clean slice.

Expert Tips for making this easy recipe

• Make sure the cream cheese is at room temperature. If it’s too cold it might be lumpy so your lemon icebox pie filling won’t be smooth. While the prep time is quick for this recipe, you won’t want to skip letting the cream cheese come to room temperature first.

• I recommend using fresh lemon juice but you can also use bottled lemon juice if that’s all you have on hand.

• Serve this icebox lemon pie with homemade whipped cream and lemon zest!

• I recommend letting the pie set overnight to make sure it sets completely, giving you cleaner slices that come out of the pie plate well.

The hardest part is waiting for this pie to set so you can dig in and enjoy!

FAQ

Why is it called 3 ingredient lemon icebox pie when there are more ingredients?
This is a classic old fashioned recipe that is referring to the lemon filling, which has just 3 ingredients! Technically with the graham cracker crust this would be a 4 ingredient no bake lemon pie. You can easily purchase a premade graham cracker crust at the store to make your life easier!

What is the best recipe for making my own graham cracker crust?
If you want to make a homemade graham cracker crust, this is one of my favourite recipes to follow OR this gluten free version is great too (if needed for dietary reasons).

How can I get my cream cheese to soften quicker?
Remove it from the fridge, unwrap it and cut it into small cubes on a plate. Spread the cubes a part a bit on the plate so that they can soften more quickly at room temperature.

Why didn’t my icebox pie set?
I recommend letting the pie set for at least 3 hours, if not overnight. If you don’t give it long enough in the fridge, it won’t set and you won’t be able to cut a clean slice.

Storage for this 3 ingredient lemon icebox pie

You can make this 3 ingredient lemon icebox pie tightly covered with plastic wrap or foil in the fridge for up to 5 days.

If you love lemon meringue pie, you’re sure to love the lemon flavor of this icebox pie too! It’s a beautiful dessert made to share on a hot day.

More easy dessert recipes to love from the blog:

Easy Waffle Ice Cream Sandwiches

Strawberry Crumble Bars

Easy Strawberry Rhubarb Hand Pies with Lemon Icing

Until the next cooking adventure,
Jess

The post Easy No Bake 3 Ingredient Lemon Icebox Pie Recipe appeared first on Cooking in my Genes.