★★★★★

Pumpkin Spiced Biscotti

Make your coffee break even better with these Pumpkin Biscotti. Full of autumn spices and topped with a white chocolate icing, this is a fall treat to warm heart, soul and taste buds!
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 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!

Storing

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!

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

Instructions

  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!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on October 10, 2011

Comments & Reviews

  1. 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!

  2. 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!

      1. Aimee, I just made your biscotti and half is already gone. I followed the recipe to a tee. My boyfriend and our friend loved them. As do I. This a keeper. I will be bringing to Thanksgiving. Thank you.

  3. 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!

  4. 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

  5. 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.

  6. 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!!!

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