White Chocolate Pumpkin Biscotti Recipe

This delicious recipe for White Chocolate Pumpkin Biscotti is a great way to satisfy those cravings for fall recipes.
White Chocolate Pumpkin Biscotti
I love pumpkin and always look forward to fall for all the fresh pumpkin recipes. Once pumpkin season is over, I have to settle for canned pumpkin (although I'm canning my own this year). This white chocolate pumpkin biscotti recipe works great with canned or homemade pumpkin puree and is a household favorite year round.

Biscotti really is one of my favorite treats because it goes so well with coffee (you can tell I have a major minor coffee addiction by my coffee bean bark or coffee facial scrub recipes)!  I used to buy a lot of biscotti because I was intimidated by the idea of making it, but it is so much easier than you would think!  This is my go-to pumpkin biscotti recipe, but I also have a favorite caramel biscotti recipe.

For more pumpkin recipes, don't forget to check out our fall recipes & crafts section!

White Chocolate Pumpkin Biscotti
 
Author: 
Recipe type: Biscotti
Ingredients
  • Ingredients:
  • 3 ½ cups all-purpose flour
  • ½ tsp. of salt
  • 2 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 2 large eggs
  • 1 ½ cups packed dark brown sugar
  • 1 Tbsp. vanilla extract
  • ½ cup of pumpkin puree
  • ¼ cup white chocolate chips for drizzling
Instructions
  1. Preheat oven to °350
  2. In a stand mixer with whisk attachment, whisk your eggs, pumpkin, brown sugar, and vanilla on mediumspeed for 2-3 minutes, letting mixture thicken.
  3. In a separate bowl, mix flour, salt, baking powder, and pumpkin pie spice.
  4. Mix flour mixture into wet ingredients just until combined.
  5. Cover a large cookie sheet with parchment paper.
  6. Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
  7. Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
  8. Remove from oven and slice log into slices ½ to ¼ inch thick with a serrated knife.
  9. Turn oven down to 325°
  10. Place cookies cut side up back onto parchment lined tray in a single layer.
  11. Bake an additional 20 minutes, flipping cookies over after 10.
  12. Allow biscotti to cool and drizzle with melted chocolate.
  13. To melt chocolate: microwave chocolate for 15 seconds at a time until chocolate is smooth.
  14. To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into chocolate and wave back and forth over the top of biscotti to drizzle.
  15. Keep sealed in an air tight container for a month.

 

 

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