Something happened in my family this week. I’m talking something unforgivable. My husband made an announcement. Ready to hear what it was? Brace yourself.
He told me he doesn’t love pumpkin.
He says it’s just “okay.”
I KNOW! was shocked. I mean, the man I have known for over half my life confesses this to me NOW? When I’m deep in the heart of baking every pumpkin dessert known to man? It’s like I don’t even know him at all. Can I trust him any more? What other secret wrong opinions is he hiding from me? My heart broke a little bit.
Until I realized something.
More Pumpkin Biscotti for me.
Pumpkin Spice Biscotti
You know the only thing better than coffee? It’s what you eat WITH your coffee! Biscotti and coffee were made for each other. The hard crunchy cookie is delicious on its own but when you dip it in a hot cup of coffee it’s absolutely magical.
I’ve been making homemade biscotti for a while now, so it was only natural that I’d need a pumpkin spice version for fall. Once you learn how to make biscotti, I know you’ll agree that they are so much tastier than whatever is masquerading as “fresh baked” behind the pastry case at the big coffee chains.
These Pumpkin Biscotti taste like everything I love about fall: crisp mornings, crackling fires in the evenings, falling leaves, boots and scarves, pumpkin carving with the kids.
Is that to a lot to expect from a cookie? Maybe, but these biscotti are not your average cookies!
How to Make Biscotti
Making biscotti is a multi step process but once you do it once or twice it hardly feels like any more effort than the average rolled out cookie or biscuit.
STEP 1. Make the biscotti dough
In a mixer, combine eggs with canned pumpkin and vanilla. Beat until creamy then add the spices and other dry ingredients until the crumbly dough becomes smooth.
Divide dough in half and add crystalized ginger and chopped nuts to one half of the dough.
STEP 2. First bake
Use your hands to form two 12 inch long logs (about 2-3 inches wide) from your two halves of dough. Bake in a 350 degree oven for 25-30 minutes. Remove the biscotti logs from the oven and turn it down to 300 degrees.
Allow biscotti to cool for about 15 minutes.
STEP 3. Slice
Using a serated knife, slice the biscotti into 1 inch thick slices. Lay each slice on it’s side and return to the oven for an additional 20 minutes.
Remove from the oven and let the biscotti cool before dipping in frosting, if desired.
White Chocolate Biscotti Frosting
This frosting adds the perfect sweet creamy finish to the toasty biscotti! Pumpkin pie spices in the icing bring a touch more spice to the treat that reminds me of a pumpkin spice latte.
To make it, you just melt white chocolate morsels with a pinch of pie spices in the microwave then stir to combine everything together.
I’ve frosted my biscotti in two ways:
You can dip the bottom side of each cookie into the chocolate and let he chocolate set for an hour. Or, if you prefer, put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!
Pumpkin Biscotti keeps well in an airtight container or ziploc bag at room temperature for about two weeks. I love having lots of biscotti around to grab whenever I pour myself a cup of coffee.
These are also a great treat to have on hand when company visits. Everyone loves gathering on the porch on a chilly fall day to enjoy a warm drink and some delicious pumpkin spiced biscotti!
Can you freeze biscotti?
You can freeze these but the pumpkin biscotti will loose some of its crispiness when thawed. To get the crunch factor back, toast the thawed biscotti for a few minutes in an oven at 250.
Tips & Tricks
- The pecans and crystalized ginger are optional but add a nice element of texture and spice to the biscotti! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
- White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
- Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
- The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
Coffee addict that I am, I always enjoy my Pumpkin Spiced Biscotti with a cup of coffee. They’re also delicious with tea or a glass of milk! Whatever your beverage of choice, I know you’re going to love these biscotti!
- 2 eggs
- 3/4 cup pumpkin
- 1 Tbsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- 3 3/4 cup flour
- 1 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup pecans, chopped (optional)
- 1 1/2 Tbsp crystallized ginger (optional)
- 11oz white chocolate morsels
- 1/2 tsp pumpkin pie spice
- In mixer, combine eggs, pumpkin and vanilla. Beat until creamy. Beat in spices. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
- Divide dough in half. I like to add the chopped pecans and crystallized ginger to half the batter at this point, and leave the other half plain.
- Form two 12 inch long logs (about 2-3 inches wide) on a parchment lined baking sheet. I use my hands to press dough into the shape.
- Bake in a 350 degree oven for 25-30 minutes. Remove from oven. Turn oven down to 300 degrees. Allow biscotti to cool for about 15 minutes. Using a serated knife, slice biscotti into 1 inch thick slices. Lay each slice on it’s side and return to the oven for an additional 20 minutes. The biscotti will continue to harden as it cools.
- In microwave safe bowl, add chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
- You can frost the biscotti by dipping the bottoms into the chocolate mixture, and letting the chocolate set (about 1 hour). Or put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!