The classic biscotti gets a fall makeover with the flavors of pumpkin and drizzles of white chocolate.
Happy Friday- we made it! We deserve cookies for breakfast, don’t we?!?
If you’ve been following my blog since last fall, you know I love love love pumpkin! If not, get ready for a fair share of pumpkin recipes coming your way over the next month and a half. Today’s recipe for pumpkin biscotti brings you the classic biscotti crunchiness you love with an infusion of fall’s pumpkin flavor. A drizzle of white chocolate adds a bit of additional sweetness for a yummy fall treat. Whether you are pairing this with your coffee (PSL anyone?) or serving as dessert for your fall dinner party, my Pumpkin Biscotti recipe is sure to be a new fall favorite.
Hope you have a great weekend, friends!
Makes about 18 biscotti
- 3 cups all purpose flour
- 1 and 1/2 cups brown sugar
- 2 teaspoons baking powder
- 1/2 of a teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 of a cup pumpkin puree
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/3 of a cup white chocolate, melted
Pre-heat oven to 375 F. Prepare a baking sheet with parchment paper.
In a medium mixing bowl, combine first five ingredients (all dry ingredients).
Combine pumpkin puree, eggs and vanilla extract in another bowl.
Gradually add dry ingredients to wet and mix until well combined with stand or hand mixer.
Prep a working surface by dusting lightly with flour.
Shape dough into a long loaf shape.
Place on prepared baking sheet and gently press down with palm of hand to slightly flatten.
Bake for 20-22 minutes at 375 F, until outside of loaf feels crunchy.
Remove from oven and place biscotti loaf to side and allow to rest for 20 minutes.
Decrease temperature of oven to 300 Degrees F.
After biscotti loaf has cooled for 20 minutes, place on cutting board and cut into slices.
Place slices back on cookie sheet and bake for 10- 12 minutes on one side. Remove from oven, flip biscotti over and bake opposite side for 10 minutes or until cookies are baked through.
Allow biscotti to fully cool before drizzling with white chocolate.
Melt white chocolate and drizzle with a fork or frosting bag on cooled biscotti.
Let white chocolate drizzle harden before serving or packaging.
Biscotti will stay good for up to two weeks in airtight container.
Leave a comment
Not a baker by nature but this doesn’t sounds too bad 🙂 might give it a try.
Rakela, they are pretty easy to come together and yummy too 🙂
I think I’m going to have to give this a try this fall! It looks amazing 🙂
Thanks Kathryn- as a fellow pumpkin lover, I think you’ll like them 🙂
This is such a perfect recipe to try out for the long weekend! Thanks for sharing!
Lindsey, thank you for stopping by my little blog and reading! I hope you like the biscotti- let me know if you try them out this weekend 🙂