Pumpkin Biscoff Pudding Shots
Pumpkin Biscoff Pudding Shots
These Pumpkin Biscoff Pudding Shots are creamy, boozy, and packed with pumpkin spice and cookie butter flavor. Made with cheesecake pudding, real pumpkin puree, RumChata, creamy Biscoff cookie butter, and Cool Whip, these easy pudding shots are the ultimate adults-only fall dessert.
Pumpkin and Biscoff are such a delicious combination. The pumpkin brings that classic fall flavor, while Biscoff cookie butter adds notes of caramel, brown sugar, and warm spices. Add RumChata and creamy cheesecake pudding and you have a little dessert shot that tastes like pumpkin cheesecake and Biscoff cookies all rolled into one.
Top each pudding shot with Cool Whip, crushed Biscoff cookies, and a drizzle of warmed cookie butter for an easy fall party dessert that’s perfect for Halloween, Friendsgiving, Thanksgiving, or any autumn celebration.
Why You’ll Love Pumpkin Biscoff Pudding Shots
If you’re already a fan of pumpkin pudding shots, adding Biscoff takes them to another level.
These pudding shots are:
- Easy and no-bake
- Made with real pumpkin
- Flavored with Biscoff cookie butter
- Made with RumChata
- Creamy and cheesecake-inspired
- Perfect for making ahead
- Great for Halloween parties
- Fun for Friendsgiving
- Perfect for Thanksgiving entertaining
And the little Biscoff cookie crumbs on top make them look extra special without requiring much decorating.
Ingredients
- 1 package (3.4 ounces) instant cheesecake pudding mix
- 3/4 cup cold whole milk
- 3/4 cup RumChata
- 1/2 cup pumpkin puree
- 1/3 cup Biscoff cookie butter
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 container (8 ounces) Cool Whip, thawed and divided
- 5–6 Biscoff cookies, crushed
- Additional Biscoff cookie butter for drizzling, optional
- Cinnamon or pumpkin pie spice for garnish, optional
Use Pure Pumpkin Puree
Make sure you use 100% pure pumpkin puree rather than pumpkin pie filling.
Pumpkin pie filling already contains sweeteners and spices. Pure pumpkin allows you to control the sweetness and gives the pudding shots plenty of real pumpkin flavor without overpowering the Biscoff.
How to Make Pumpkin Biscoff Pudding Shots
Make the Cheesecake Pudding
Add the instant cheesecake pudding mix and cold whole milk to a large mixing bowl.
Whisk until smooth and beginning to thicken.
Add the RumChata
Pour in the RumChata and whisk until completely combined.
The mixture may initially look a little thinner than regular pudding. That’s normal because of the alcohol.
Add the Pumpkin
Add the pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract.
Whisk until smooth.
Add the Biscoff Cookie Butter
Add 1/3 cup of Biscoff cookie butter.
If the cookie butter is very thick, microwave it for about 10 seconds first. You want it softened, not hot.
Whisk the cookie butter into the pumpkin pudding mixture until completely incorporated.
At this point, the mixture should have a beautiful light pumpkin color and plenty of warm Biscoff flavor.
Fold in the Cool Whip
Add approximately half of the container of thawed Cool Whip.
Gently fold it into the pumpkin mixture until everything is light, creamy, and evenly combined.
Don’t vigorously stir the Cool Whip. Folding it in helps keep the pudding shots fluffy.
Add a Biscoff Cookie Crumb Layer
For even more Biscoff flavor, sprinkle a small amount of crushed Biscoff cookies into the bottom of each shot cup.
You don’t need much—just enough to create a little cookie crumb layer.
This gives the pudding shots a flavor that’s almost like a mini pumpkin Biscoff cheesecake.
Fill the Pudding Shot Cups
Spoon or pipe the pumpkin Biscoff pudding mixture into 2-ounce plastic shot cups.
A piping bag makes filling the little cups especially easy and keeps the edges clean.
Leave a little space at the top for the Cool Whip and toppings.
Place lids on the cups and refrigerate for at least 2 hours.
Decorate the Pudding Shots
Just before serving, add a swirl of Cool Whip to each pudding shot.
Sprinkle crushed Biscoff cookies over the top.
For an extra decadent finish, warm a few tablespoons of Biscoff cookie butter for about 10–15 seconds, or just until it’s thin enough to drizzle.
Drizzle a small amount over each pudding shot.
Finish with a tiny sprinkle of cinnamon or pumpkin pie spice.
What Do Pumpkin and Biscoff Taste Like Together?
Pumpkin and Biscoff are a natural fall combination.
Biscoff cookie butter has a caramelized brown sugar flavor with warm spices that complement pumpkin beautifully.
Add cinnamon and pumpkin pie spice and the combination becomes even cozier.
The cheesecake pudding adds a little tang and richness, while RumChata contributes creamy cinnamon and vanilla flavors.
The finished pudding shots taste somewhere between pumpkin cheesecake, pumpkin pie, and Biscoff cookie butter.
Why RumChata Works So Well in These Pudding Shots
RumChata is one of my favorite choices for fall pudding shots because its creamy cinnamon flavor works beautifully with pumpkin.
It’s especially good with:
- Pumpkin
- Cinnamon
- Biscoff
- Cheesecake
- Vanilla
- Caramel
- Coffee
- Chocolate
- Apple
In this recipe, RumChata blends into the pudding rather than overpowering the other ingredients.
Can I Add More RumChata?
You can adjust the amount slightly, but don’t add too much additional alcohol.
Instant pudding needs enough milk and other thick ingredients to set properly. Adding significantly more RumChata can result in pudding shots that remain too thin.
If you want a stronger boozy flavor, it’s better to experiment with very small adjustments rather than pouring in a large amount of extra alcohol.
Make Them Taste Like Pumpkin Biscoff Cheesecake
For an even stronger cheesecake effect, add Biscoff cookie crumbs to the bottom of each cup.
Then add the pumpkin cheesecake pudding mixture and finish with Cool Whip, Biscoff crumbs, and cookie butter drizzle.
The cookie crumbs act almost like the crust of a tiny cheesecake.
It’s an easy way to make these feel more like an individual dessert rather than just a pudding shot.
Halloween Pumpkin Biscoff Pudding Shots
These pudding shots are perfect for an adult Halloween party.
Their natural pumpkin-orange color already fits the season, so you don’t need food coloring.
Serve them in clear cups and decorate with Cool Whip, Biscoff crumbs, and Halloween sprinkles.
You could also add tiny chocolate bats, pumpkins, or other edible Halloween decorations to the tops.
Thanksgiving Pudding Shots
Pumpkin Biscoff Pudding Shots would also be a fun addition to a Thanksgiving or Friendsgiving dessert table.
Because they’re served in small cups, guests can enjoy one alongside traditional desserts like pumpkin pie, pecan pie, and cheesecake.
Best of all, you can make them ahead of time and keep them refrigerated until dessert.
Make-Ahead Instructions
Prepare the pumpkin Biscoff pudding mixture and fill the cups up to a day ahead.
Cover the individual cups and refrigerate.
For the prettiest presentation, wait until shortly before serving to add the Cool Whip, Biscoff crumbs, and cookie butter drizzle.
This prevents the cookie crumbs from becoming soft while they’re refrigerated.
How to Store Pudding Shots
Store Pumpkin Biscoff Pudding Shots covered in the refrigerator.
For the best flavor and texture, enjoy them within 2–3 days.
Keep the pudding shots chilled until serving because they contain dairy.
Can You Freeze Pumpkin Biscoff Pudding Shots?
You can freeze pudding shots, although the texture will be firmer and more like a frozen dessert.
Cover the cups tightly before freezing.
Let them sit for a few minutes before serving so they’re easier to eat with a spoon.
For the creamiest texture, I prefer storing these in the refrigerator.
Recipe Notes
Use instant cheesecake pudding, not cook-and-serve pudding.
Make sure your milk is cold before mixing it with the pudding.
Use pure pumpkin puree rather than pumpkin pie filling.
If the Biscoff cookie butter is difficult to mix, warm it for about 10 seconds before adding it to the pudding. Don’t add it while it’s hot.
Wait to add the final Biscoff cookie crumbs until shortly before serving if you want them to stay crunchy.
Don’t add too much additional RumChata or the pudding may have trouble setting.
These pudding shots contain alcohol and are intended only for adults of legal drinking age.
The Ultimate Pumpkin Biscoff Fall Treat
Pumpkin, Biscoff, cheesecake, and RumChata might just be one of the best pudding shot combinations for fall.
You get creamy pumpkin cheesecake flavor, warm cinnamon and pumpkin spice, caramelized Biscoff cookie butter, crunchy cookie crumbs, and a little RumChata in every cup.
Whether you’re planning an adult Halloween party, Friendsgiving, Thanksgiving dinner, or a cozy fall get-together, these Pumpkin Biscoff Pudding Shots are an easy make-ahead dessert that’s guaranteed to stand out on the party table.
