Yield: 24 biscotti

Pumpkin M&M's Biscotti

Prep Time 45 minutes
Cook Time 45 minutes


  • 2 large eggs
  • ½ cup pure pumpkin (not pie filling)
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 2 ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 package (10 oz) M&M’S® Minis Milk Chocolate Baking Bits
  • 1 package (11 oz) white chocolate chips


  1. Preheat oven to 35oF. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
  2. In an electric mixer, combine eggs, pumpkin, sugars, and spices. Beat until well combined. Add in flour and baking powder. Beat until blended.
  3. Quickly, yet gently, fold in all but ½ cup of the baking bits.
  4. Divide dough in half. Form two, 12-inch by 2-inch logs onto the parchment paper lined baking sheet. Using your hands (and extra flour as needed) shape into logs, patting evenly.
  5. Bake for 25 minutes. Remove from oven. Using a serrated knife, cut each log into 12 even pieces. Use a pair of tongs to turn each piece of biscotti onto it's side. Return to oven.
  6. Bake an additional 10 minutes. Remove from oven. Using tongs, flip biscotti to opposite side. Return to oven and bake an additional 10 minutes.
  7. Remove from oven and cool completely.
  8. For the topping, melt white chocolate chips in microwave safe bowl for 30 seconds. Stir and heat for an additional 30 seconds. Stir until smooth. Spread melted white chocolate over the tops of each piece of cooled biscotti. You can do this with a knife, or pour melted chocolate into a pie plate and dunk the tops of each piece, shaking off the excess.
  9. Immediately sprinkle on the remaining baking bits. Allow to set, about 15 minutes. Store in airtight container for up to two weeks. ENJOY.

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