Yield: 24 biscotti

Pumpkin Spice Biscotti

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Pumpkin biscotti with white chocolate drizzle.
PinPrint

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 that is perfect for breakfast or dessert!

Ingredients

  • 2 large eggs
  • ¾ cup pumpkin puree
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 ¾ cups all-purpose flour
  • 1 ½ cups light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup pecans, chopped (optional)
  • 11oz white chocolate morsels
  • ½ teaspoon 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. Fold in chopped pecans.
  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.
  5. 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 10 minutes. Flip biscotti to opposite side and cook an additional 10 minutes. Remove from oven. The biscotti will continue to harden as it cools.
  6. In microwave safe bowl, add white chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
  7. 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!

Notes

  • The pecans 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.
  • Use our pumpkin pie spice mix for best flavor!
  • 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.
  • See blog post for more recipe tips and tricks.

    • Nutrition Information:

    Yield:

    24

    Serving Size:

    1 slice
    Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 147mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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