pumpkin spice biscotti

1K Shares
1K
5
0
0

Pumpkin spice biscotti drizzled with white chocolate make a delicous fall cookie! With the warming flavors of pumpkin spice, sweet white chocolate drizzle and shower of pecans, these golden biscotti are a delicious pairing with a mug of coffee or chai tea.

Pumpkin Spice Biscotti

How to Make Pumpkin Biscotti

Pumpkin Spice Dough – Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth, then stir in flour, baking powder, salt, and spices until incorporated. 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. Carefully transfer loaves to a wire rack and cool 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.

Pumpkin Spice Biscotti

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

  • Author: Laura | Tutti Dolci
  • Prep Time: 25 minutes
  • Cook Time: 54 minutes
  • Total Time: 1 hour 19 minutes
  • Yield: 24 biscotti
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Pumpkin spice biscotti drizzled with white chocolate make a delicous fall cookie! You’ll love this easy pumpkin biscotti recipe!


Ingredients

Biscotti

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup pure pumpkin
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg

Topping

  • 4 ounces white chocolate, chopped
  • chopped pecans

Instructions

  1. Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until incorporated. Cover dough and chill for 45 minutes.
  2. Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
  3. Bake for 30 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Cool completely on wire racks.
  4. Place 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. Transfer chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving. Store at room temperature in an airtight container.

Notes

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.

Keywords: Pumpkin, Pumpkin Spice, Biscotti, Cookie, White Chocolate

Pumpkin Spice Biscotti

More pumpkin recipes to try:

Pumpkin Spice Streusel Bread
Pumpkin Spice Crumb Muffins
Pumpkin Spice Doughnuts
Pumpkin Chocolate Chip Bread

28 comments
  1. I’m so glad I found your site! Everything I’ve made (especially those Meyer Lemon cookies!) have been wonderful and there’s rarely a piece left for me. You’d think I’d have learned to save a few by now.

    I wish you a wonderful Thanksgiving holiday. Kind regards, Amy

  2. Pumpkin Spiced Biscotti would indeed make a wonderful hostess gift. There will be many leftovers, but by weekends end everyone will be searching for more than turkey and these biscotti would be a scrumptious treat. Happy Thanksgiving Laura!

  3. Hope you and your family have a wonderful Thanksgiving!!! These beautiful biscotti are perfect for the season—and pumpkin flavored anything always gets my attention. The white chocolate drizzle doesn’t hurt, either!

  4. Wow, love the sound of pumpkin biscotti, Laura! Can’t get enough pumpkin this time of year and what better excuse to eat more pumpkin than with these delicious treats! ?? Hope you and your family had a blessed Thanksgiving, sweet friend!

  5. These turned out fantastic ! Just the right amount of sweetness and spice. Perfect texture, not too dry. Thanks for sharing this treat!

  6. Absolutely delicious!!
    I did take the easy way out by adding the pecans and white chocolate into the mix.
    I used 1/2 cup each.

  7. Hi Laura. Great recipe, making them for a third time. Easy for this novice, just retired baker. This time a double for Thanksgiving giveaways. I haven’t tried the drizzle yet, maybe next time, as they’re great with coffee as is. One question though, could I use light brown sugar in place of the plain sugar to give a deeper flavor? Thanks!

    1. Hi Joe, I’m glad to hear that! I don’t recommend swapping out the white sugar entirely as that will impact the texture. For a deeper flavor, I would try adding 1/4 cup light brown sugar to the dough, or increasing the butter to 10 tablespoons and browning the butter (cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes) before proceeding with the recipe. Happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.