Pumpkin biscotti is the perfect crunchy sweet fall treat to enjoy with a hot cup of coffee. White Chocolate Chips make this pumpkin spice biscotti recipe a bit sweeter and more festive.
Pumpkin Biscotti Cookies
These Pumpkin Biscotti with White Chocolate Chips and pumpkin pie spice are a crunchy treat suitable for dessert or breakfast. I think they may well be a perfect Thanksgiving dessert. I would much rather have a pumpkin flavor crunchy biscotti to enjoy with my coffee over the week or more after the holiday than pie that needs to get eaten or frozen within days.
Biscotti Memories
Throughout the years, I have learned many things from many different cooks, both in restaurant kitchens and in home kitchens as well. The tips, picked up from well seasoned cooks, are often not the sort of thing you find in a book or online.
Many years ago, my friend's elderly Italian grandmother had enlisted us to help her make biscotti. While I had eaten biscotti before, I had never made them myself. This was quite some time back, and biscotti was still sort of an exotic cookie for the average American at that time (Yes, I'm showing my age).
When I inquired about what should be put in them, the wizened woman chuckled at me, and said "anything, they are just sweet biscuits". With that, and seeing how easy they really were to make, I felt licensed to do as I wished with this sweet treat.
Now decades later, I think of that now passed woman, as I make these Pumpkin Biscotti with White Chocolate Chips. A recipe which owes it's first tiny ember to that conversation and the experience of making that first batch with her.
How to Make Pumpkin Biscotti
Let's go over making the biscotti.
Prep Time: 20 mins Baking Time: 1 hour
Ingredients you will Need:
- 2 large eggs
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon olive oil or melted butter
- ¾ cup sugar
- 2¼ cup unbleached flour
- 1½ teaspoon baking powder preferably ammonia-free
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅔ cup chocolate chips (I used White, but you can use what you prefer)
Preparation
Preheat oven to 350 degrees f. Line a baking sheet with parchment paper, set aside.
Whisk together the ingredients through the sugar in a large bowl.
In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
Shape the biscotti dough into a flat loaf (approx. 12" long x 3½-4" wide) on prepared baking sheet. Place in preheated oven and bake for 30 minutes.
Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes. After cooling, slice biscotti loaf. Cut it into ¾ inch thick slices.
Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
Cool on wire rack, Wait until chocolate set, for fully cooled biscotti.
Recipe Variations
It is easy to switch things up a bit with this pumpkin biscotti recipe. Here are a few add-ins or swaps you may like to try.
- Add some dried cranberries, dates or raisins.
- Swap dark chocolate for the white. There is also the option to dunk the biscotti in melted chocolate or top with a white chocolate drizzle rather than using chips.
- Add chopped nuts to the biscotti.
Storing Pumpkin Biscotti
The fully cooled pumpkin biscotti should be sealed in an airtight container. You can store biscotti this way at room temperature for up to two weeks. Freeze for up to 3 months.
Tip: Toss a silica packet at the bottom of storage jar to absorb moisture and help keep the biscotti fresh.
More Cookies for Thanksgiving
If you enjoyed this fall baking recipe here are a few more cookies that are fabulous for fall!
- Salted Caramel Chocolate Chip Cookie Bars are just the thing to serve with some hot cocoa!
- This Coconut Bars Recipe is easy to make and delicious.
- Rhode Island Cranberry Walnut Stuffed Shortbread Cookies are a festive choice.
- For another biscotti option, make some Lemon Walnut Biscotti. The bright rich flavor is a nice contrast.
- Cranberry Walnut Pumpkin Cookies may just be the ultimate fall cookie!
Pumpkin Biscotti Recipe with White Chocolate Chips
Equipment
- baking sheet
- Parchment paper
- serrated knife
Ingredients
- 2 large eggs
- ½ cup pumpkin puree canned pumpkin or mashed roasted
- 1 teaspoon pure vanilla extract
- ½ teaspoon Kosher salt
- 1 tablespoon olive oil , melted butter or coconut oil
- ¾ cup white sugar
- 2¼ cup unbleached flour
- 1½ teaspoon baking powder preferably ammonia-free
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 350 degrees f. Line a baking sheet with parchment paper, set aside.
- Whisk together the ingredients through the sugar in a large bowl.
- In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
- Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
- Shape into a flat loaf (approx. 12" long x 3½-4" wide) on prepared baking sheet. Place in preheated oven and bake for 30 minutes.
- Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes.
- After cooling, slice biscotti loaf. Cut it into ¾ inch thick slices. Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
- Cool on wire rack, Wait until chocolate set, for fully cooled biscotti. Serve with your favorite beverage or seal in an airtight container for later.
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