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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 flavors for fall, and it works perfectly in these twice-baked cookies made with melted butter and pure pumpkin puree.
The biscotti dough is super easy to make by hand. All you need are two mixing bowls, a whisk, and a spatula (no mixer required!). Chill the dough for 45 minutes, then you’re ready to shape and bake the cookies.
Love homemade biscotti? Try my gingerbread biscotti recipe or triple almond biscotti next!
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.
More pumpkin recipes to try:
- Pumpkin Bread Pudding
- Pumpkin Spice Streusel Bread
- Pumpkin Spice Crumb Muffins
- Pumpkin Spice Doughnuts
- Pumpkin Chocolate Chip Bread
Homemade Pumpkin Spice Biscotti
- Prep Time: 25 minutes
- Cook Time: 54 minutes
- Total Time: 1 hour 19 minutes
- Yield: 24 biscotti
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
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.
Ingredients
Biscotti
- 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 puree
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
Topping
- 4 ounces white chocolate, chopped
- chopped pecans
Instructions
- 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.
Notes
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.
