White Chocolate Pumpkin  Biscotti Recipe

This delicious recipe for White Chocolate Pumpkin Biscotti is a great way to satisfy those cravings for fall recipes.  Once you make this homemade biscotti recipe you will never want to eat the store-bought ones again!

This white chocolate pumpkin biscotti recipe works great with canned or homemade pumpkin puree and is a household favorite year round.

White Chocolate Pumpkin Biscotti Recipe




1 hour 15 minutes

20 servings



– Eggs – Pumpkin Puree – Dark Brown Sugar – Vanilla Extract – All Purpose Flour – Salt – Baking Powder – Pumpkin Pie Spice – White Chocolate Chips

In a stand mixer with whisk attachment, whisk wet ingredients. In a separate bowl, mix dry ingredients.  Mix flour mixture into wet ingredients just until combined.

Smooth the dough into a long football shape about 2” inches thick. Bake for about 25-30 minutes. Remove from oven and slice log into slices ½ to ¼ inch thick with a serrated knife.

Place cut cookies back onto parchment-lined tray in a single layer. Bake an additional 20 minutes, flipping cookies over after 10. Allow biscotti to cool and drizzle with melted chocolate. To keep mess to a minimum leave biscotti on a parchment-lined tray, dip fork or tip of a spoon into chocolate, and wave back and forth over the top of biscotti to drizzle.

Full recipe & baking tips @ midwestmodernmomma.com

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