Pumpkin Spiced Biscotti

Pumpkin Spice Biscotti: so easy to make and perfect for fall breakfast. Grab your coffee and enjoy

Something happened in my family this week. I’m talking, 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!!!!! I was shocked. I mean, the man I have known for over half my life is going to confess this to me. Now? When I’m deep in the heart of baking every pumpkin dessert known to man? My heart broke a little bit. Until I realized something.

More for me.

Pumpkin Spice Biscotti: so easy to make and perfect for fall breakfast. Grab your coffee and enjoy

Pumpkin Spice Biscotti

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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35 comments on “Pumpkin Spiced Biscotti”

  1. Yum, making this now! It will go perfect with pumpkin spice latte! Thanks!!

  2. I made these this morning and OMG! They are so good!! It’s going to be hard to control myself! If you don’t mind, may I post these on my blog? Of course I’ll put your link and give you all of the credit. You deserve it!!!

  3. I’m so glad you liked them. I want more now 🙂 Of course you can blog about them…spread the love of food!!

  4. I love everything pumpkin and feel your pain about your husband being not as excited about it. My husband isn’t into pumpkin or apples. At first it made fall baking less fun. But then I realized that I am baking and he isn’t so tough luck for him! 🙂
    I just try to throw in some chocolate chip cookies every now and then to appease him.

  5. Ah yes, with a pumpkin treat this amazing, it’s a good thing he doesn’t care for pumpkin — more for you, indeed. Your pumpkin biscotti looks downright hoardable!

    Jenn

  6. Oh yum, I can’t wait to try this recipe I love biscotti!!

    I am pinning this recipe, would share it on fb, but fb has been crazy to me all day!

  7. I have been looking for a good Pumpkin Biscotti recipe! Ok, not actively.. But desiring it. 🙂 These look fab!

  8. Joan

    I made this for my Pumpkin housewarming and it was a hit. Thanks!

  9. Valerie M.

    Delicious recipe, thanks so much for sharing!

  10. Maryan

    Hi. Thank you for such a delicious receipt!! I just made two batches!! I have a question. Can this receipt be made using unbleached flour?

    Thank you again!

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  13. Robin

    I just made this recipe but 3.75 cups of flour was wayyy too much. Did you mean to put 2.75 cups? The dough was incredibly dry and lacked any moisture… Help!

  14. Pingback: Homemade Pumpkin Spiced Biscotti | Evermine Blog

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