1 hour 15 minutes
– 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.