Classic biscotti with an autumnal twist–this pumpkin biscotti is loaded with spices, pecans, and plenty of pumpkin flavor, then drizzled with a slightly spiced white chocolate drizzle!
This will probably be my last pumpkin spice post for the season. Probably.
As someone who openly doesn’t really like pumpkin-flavored foods, an obscene number of cans of the stuff have made their way through my kitchen this season. And I’ll admit, I’ve tried and loved every single one of the recipes that have resulted from my trials that I’ve shared here with you on the blog, and I think you might just love them even more (especially if you aren’t coming to the table with a bias against pumpkin, as I was).
Once you understand the basics of cooking with pumpkin (primarily that it’s mostly made of water), it’s really quite fun to cook with, and I’m starting to think pumpkin could be infused into just about any recipe (and have had to refrain myself from some questionable experimentation at times).
While these biscotti are slightly softer than traditional biscotti, the difference is minimal (and possibly could be diminished if cooked a bit longer, if you have the patience for that sort of thing). They have just the right amount of spice, tempered by a liberal drizzle of spiced white chocolate, and each slice is punctuated with plenty of pecan pieces.
I’m also not a fan of coffee, but from what I’ve heard these would go wonderfully with a hot cup of the stuff.
So, pumpkin-lovers, eat your heart out. I’m quite certain pumpkin will be making a return next year, if I can hold off that long.
Special thanks for this recipe goes to my cousin, Leanne, for suggesting I try my hand at pumpkin spice biscotti…. Hi Leanne!
Ingredients
- 1 cup sugar
- 4 Tbsp butter softened
- 1/2 cup pumpkin pie filing
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 Tbsp pumpkin spice
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp ground ginger
- 3/4 cup chopped pecans
- 1 large egg lightly beaten (for brushing over biscotti)
Glaze
- 1 1/2 cup premium white chocolate chips
- 1/2 tsp pumpkin spice
Instructions
- Preheat oven to 375F and line a cookie sheet with parchment paper.
- In KitchenAid (or with electric mixer) beat together sugar, butter, and pumpkin pie filling until light and fluffy.
- Add egg and beat until combined.
- Stir in vanilla extract.
- In separate, large bowl, whisk together flour, pumpkin spice, baking powder, salt, cinnamon, and ground ginger.
- Gradually add flour mixture to pumpkin mixture, beating on low-speed and pausing occasionally to scrape down sides of bowl
- Stir in pecans.
- Spoon dough out onto prepared baking sheet in two mounds. Lightly flour your hands and form dough into two 10”x2” logs.
- Bake 25 minutes, remove from oven (do not turn oven off) and allow to cool for 20 minutes.
- Once biscotti has cooled, carefully lift parchment paper holding baked loaves onto a
- cutting board and line cookie sheet with a new sheet of nonstick parchment paper.
- Cut biscotti loaves diagonally into ¾” slices and place cut-side down onto prepared cookie sheet.
- Bake on 350F for another 12 minutes (until biscotti is dry), remove from oven and allow to cool completely.
- Prepare glaze by melting white chocolate in microwave-safe bowl at 15-second increments, stirring frequently, until melted.
- Stir in pumpkin spice and drizzle melted chocolate over biscotti. Allow chocolate to cool/harden before serving.
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Tom says
Hi.
Looks like I’m a bit late to the game, it being 2019 now. I want to give your recipe a try, but I have a couple of questions. First, do you have any thoughts about using pumpkin purée, rather than pumpkin pie filling, since the recipe is already spiced and sweetened? Also, I’m thinking about cutting the nuts to a half cup, and adding a half cup of dried cranberries. Would that mess things up?
Thanks, Tom
Sam says
It might need a bit more spice added (pumpkin pie spice would be great if you have some) but other than that it should be fine I would think. Also reducing the nuts/increasing the dried cranberries should be totally fine. Enjoy! 🙂
Terry says
Can’t wait to try them! One question though, do you brush on the egg before the first bake or the second?
Sam says
Brush the outside of the log with egg before baking the log.
Anne says
Hahaaa I’m on the same boat as you -I’ve waded through a sea of canned pumpkin with more failed recipes than I care to admit. I feel like I’m about to go through another one with your recipe though!
Sam says
Haha, thanks, Anne! 😀
Kathy @ Beyond the Chicken Coop says
I love pumpkin and these look like just what I need….right now! These biscotti would be perfect for dunking into my coffee.
Sam says
Thank you, Kathy! 🙂
Marsha | Marsha's Baking Addiction says
These look so delicious! I’ll take a plateful! 🙂
Sam says
Thank you, Marsha!! 🙂
Amanda says
I love making biscotti, but I’ve never made ones with pumpkin before. Delicious! And they’re so pretty!
Sam says
Thank you, Amanda!!
Katie C says
These look beautiful and so delicious! Can’t wait to give them a try!
Sam says
Thank you so much, Katie!
Beeta @ Mon Petit Four says
Your biscotti is so beautiful! It truly looks perfect. Also very original – I’ve never seen pumpkin biscotti! Also that glaze…heaven!
Sam says
Aww, thank you so much, Beeta! You are so sweet 🙂
Annie @ The Garlic Diaries says
You are speaking my language, girl! Count me in for anything pumpkin spice :). Pinned!
Sam says
Thank you, Annie!! 🙂
Jessica @ Sweetest Menu says
Wow! These are gorgeous Sam! I have never made biscotti before but yours looks absolutely perfect!
Sam says
Thank you so much, Jess! 🙂
Jess @ Flying on Jess Fuel says
Oooh these look so good! I’ve never made biscotti, but I really love them. And they’re such a great gift! Maybe I’ll have to make some this holiday season!
Sam says
Thank you, Jess! 🙂
Medha @ Whisk & Shout says
I’d love to dunk this in some chai! So delicious 🙂
Sam says
Thank you, Medha!!