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Homemade pumpkin spice biscotti drizzled with white chocolate make a delicious fall cookie! Filled with the warming flavors of pumpkin pie spice, these golden biscotti make a delicious pairing with a mug of hot coffee or spiced chai. Topped with a drizzle of sweet white chocolate and chopped pecans, you’ll love these crisp, crunchy biscotti cookies.
Pumpkin spice is one of my favorite fall flavors, and incorporates nicely into these twice-baked cookies made with melted butter and pure pumpkin puree.
The biscotti dough comes together easily by hand using two bowls, a whisk, and a spatula (no mixer or special equipment necessary) and is ready to be shaped after chilling for 45 minutes.
Here’s what you need to make homemade pumpkin biscotti:
- Flour – Use all-purpose flour in this recipe.
- Spices – Ground cinnamon, cloves, ginger, and nutmeg is the perfect blend of warming spice for pumpkin dessert recipes.
- Butter – Use unsalted butter, melted and slightly cooled. Butter adds rich flavor to the cookies.
- Sugar – The biscotti dough uses granulated sugar.
- Pumpkin – Use pure pumpkin puree (with no added sugars or spices).
- Vanilla – A splash of pure vanilla extract flavors the dough.
- Egg – This recipe uses two large eggs, at room temperature.
- White chocolate – Use 4 ounces of high quality white chocolate to drizzle over the cookies. I use and recommend Ghirardelli white chocolate baking bars. You can also use white chocolate chips.
- Chopped pecans – Adds a toasty crunch to the topping.
How to Make Pumpkin Biscotti
Pumpkin Spice Dough – Whisk together flour, baking powder, salt, and spices in a medium mixing bowl. Whisk together melted butter, pumpkin, sugar, and vanilla in a large bowl. Whisk in eggs one at a time until smooth, then gently stir in flour mixture with a rubber spatula until incorporated.
Chill Biscotti Dough – The dough will be soft, so chilling is essential. Cover the mixing bowl with plastic wrap and chill for 45 minutes.
Shape Dough – Divide dough in half and shape into 2 (10-by-4-inch) loaves. Place the loaves on parchment-lined baking sheets. Biscotti dough can be sticky, so using slightly damp hands and a bench scraper helps makes the shaping easier.
First Bake – Bake loaves for 30 minutes, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes.
Second Bake – Once loaves have slightly cooled, use a serrated knife to cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets and bake for 12 minutes. Turn slices over and bake for 12 minutes more or until golden and set. Cool completely on wire racks.
Topping – Slowly melt white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Once melted, transfer white chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving.
How to Store Biscotti
Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Biscotti can also be wrapped well and frozen for up to 3 months.
More pumpkin recipes to try:
- Pumpkin Bread Pudding
- Pumpkin Spice Streusel Bread
- Pumpkin Spice Crumb Muffins
- Pumpkin Spice Doughnuts
- Pumpkin Chocolate Chip Bread
Did you try this Pumpkin Biscotti Recipe? Let me know by leaving a comment and rating below!Print
Homemade pumpkin spice biscotti drizzled with white chocolate make a delicious fall cookie! You’ll love this easy pumpkin biscotti recipe! Recipe makes 24 cookies.
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup pure pumpkin
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- 4 ounces white chocolate, chopped
- chopped pecans
- Whisk together flour, baking powder, salt, and spices in a medium bowl.
- Whisk together melted butter, pumpkin puree, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until no streaks remain. Dough will be thick and sticky – cover tightly and chill for 45 minutes in the refrigerator.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and use slightly damp hands to shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
- First bake: Bake loaves for 30 minutes, rotating pans halfway through, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
- Second bake: Return baking sheets to the oven and bake slices for 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Transfer to wire racks to cool completely.
- Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.
- Top with chocolate: Transfer melted white chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving.
Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 7 to 10 days. Biscotti can also be wrapped well and frozen for up to 3 months.