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.