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!
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Breakfast and Brunch
Cuisine: American
Keyword: easy pumpkin biscotti, how to make biscotti
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.
Fold in chopped pecans.
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 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.
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.
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.
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.