Pumpkin Spice Biscotti
Enjoy the comforting flavors of autumn with this Pumpkin Spice Biscotti recipe. This classic Italian cookie gets a seasonal twist with the addition of pumpkin and a blend of warming spices like cinnamon and nutmeg.
Servings: 30 cookies
Equipment
- small microwavble safe bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 ¼ cup pecans chopped
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoon Homemade Pumpkin Spice Mix
- 2 eggs
- 1 ½ cups firmly packed light brown sugar
- ½ cup canned real pumpkin puree
- 1 tablespoon vanilla extract
- ⅓ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
- Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Watch the pecans carefully as they can burn fast. Allow them to cool and then chop the pecans; set aside
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
- In the bowl of a stand mixer, combine the eggs, brown sugar, pumpkin and vanilla for about 2 to 3 minutes on medium speed.
- Stir the flour mixture into the egg mixture, then mix in the cooled pecans (the mixture will be crumbly).
- On a lightly floured work surface, divide the dough in half. Shape each half into a 3×10-inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
- Dampen your hands and smooth the surface of the logs. Bake in preheated oven until the logs are slightly firm to the touch, about 25-30 minutes.
- Remove the baking sheet from the oven and decrease the oven temperature to 300 degrees. Let the logs cool on the baking sheet for 15 minutes.
- Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
- Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely. Once the biscotti is completely cool, melt the white chocolate chips and drizzle over the cookies.
- Store in an airtight container for up to one week. If you want to freeze the biscotti, I recommend not adding the white chocolate until you are ready to serve them. Story in a freezer-safe container in the freezer for up to 2 months.
Notes
- Biscotti store well, so why not make a double batch? You can freeze the extra biscotti for later or keep them in an airtight container for up to two weeks, giving you a tasty snack or quick gift option on hand whenever needed.
- Using a serrated knife to cut the logs into slices makes for clean cuts without smashing the cookie too much.
- While the white chocolate drizzle adds a sweet touch, these biscotti are delicious on their own. If you’re in a hurry, feel free to skip this step, and your cookies will still have plenty of flavor.
- Mix in dried cranberries for a sweet-tart contrast to the warm spices. This variation adds a pop of color and flavor, making it perfect for holiday gatherings.
- For a coffee-flavored twist, add 1-2 teaspoons of instant espresso powder to the dry ingredients. The espresso pairs perfectly with the warm pumpkin spices.
- Omit the nuts and stir in mini chocolate chips to create a sweet, chocolaty surprise in every bite.