Spiced Pumpkin Biscoff Froyo
Since pumpkin products started showing up on shelves, everyone seems to reach for the familiar comfort of cakes and pies. But I couldn’t help imagining pumpkin in another way — something cool, spoonable, and a little unexpected.
Think frozen yogurt, creamy and golden, with chunks of Biscoff folded through. Add a dash of pumpkin spice or even sweet baharat — whatever lives in your cupboard. No mixers, no fuss — just a simple swirl.
September is such an in-between month. The days aren’t sweltering anymore, but they’re not cold yet either. It feels like the perfect time for a chilled bite. And really, it’s never too cold for a frozen dessert… especially pumpkin.
Ingredients
480 g (2 cups) whole Greek yogurt
480 g (2 cups) pumpkin purée from a can or roasted \ boiled winter squash
120 g (½ cup) sweetened condensed milk
60 ml (4 Tbsp / ¼ cup) pure maple syrup or raw honey and more for drizzling.
2 tsp pumpkin spice mix or baharat.
200 g (about 1½ cups) Biscoff cookies, semi-crushed.
olive oil for drizzling (optional).
pumpkin seeds (optional).
Method
In a large bowl, whisk together the Greek yogurt, pumpkin purée, condensed milk, maple syrup (or honey), and pumpkin spice until smooth and creamy.
Fold in the semi-crushed Biscoff cookies — keep some pieces big for surprise crunch.
Spoon into a freezer-safe container. Freeze for at least 4 hours, stirring once or twice if you like a softer swirl.
Scoop, drizzle with maple syrup or olive oil, scatter pumpkin seeds on top if you wish, and eat slowly. Taste the season changing.
