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Original post published October 10th, 2018. Last updated on December 8th, 2023.
I’ll admit it: I’m not the biggest fan of pumpkin spice.
Every fall, the leaves start to change, the temperature drops, New Yorkers break out their sweaters and boots…and everyone goes crazy for pumpkin spice. Lattes, candles, donuts, yogurt, coffee creamer, cereal, even dog treats…you name it, somebody has tried to “pumpkin spice” it, with varying degrees of success.
But if given the chance, I’ll always choose that “other” fall flavor: maple! This maple walnut ice cream recipe is one of my favorites. But, really, I’ll take maple in just about any form.
That said, I do really like biscotti, and I thought it might be fun to try my hand at making a pumpkin spice biscotti for fall. These are perfect because the pumpkin element is not overwhelming. Plus, they’re made with real pumpkin, rather than just a blend of spices which mimics the flavor of pumpkin pie.
After baking, the biscotti are finished with a dunk in good-quality white chocolate. The perfect treat for fall, especially when accompanied by a hot cup of coffee!
Pumpkin Spice Biscotti Tips & Tricks
For the pumpkin element, be sure to use 100% pure canned pureed pumpkin, rather than pumpkin pie filling. If you’re feeling ambitious, you could also puree fresh pumpkin instead.
The white chocolate in this recipe is optional, but it does add a nice bit of contrast. If desired, you could use milk or dark chocolate, or omit the chocolate from the recipe altogether.
More autumn-inspired recipes you might enjoy:
Sea Salt Apple Cider Caramels
Spiced Pumpkin Butter
Pumpkin Spice Breakfast Pastries
Pumpkin Caramels
And if you make these or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Pumpkin Spice Biscotti
- Total Time: 70 minutes
- Yield: 24 cookies 1x
Description
Pumpkin spice biscotti made with real pumpkin, brown sugar, and autumn spices, and finished with a dunk in good-quality white chocolate. The perfect taste of fall!
Ingredients
110 grams canned pureed pumpkin (1/2 cup)
105 grams granulated sugar (1/2 cup)
105 grams dark brown sugar (1/2 cup, packed)
60 grams unsalted butter, softened (4 tablespoons)
1 egg
350 grams all-purpose flour (2 3/4 cups)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon pumpkin spice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground allspice
Pinch ground cloves (optional)
Good-quality white chocolate, for dipping or drizzling (optional)
Instructions
Preheat oven to 190° C / 375° F.
Line two trays with parchment or silicone baking mats, and set aside until ready to use.
In a large mixing bowl or the bowl of a stand mixer, add pumpkin puree, sugars, butter, and egg, and mix on medium-high speed until well-combined.
In a separate bowl, stir together flour, baking powder, salt, and spices. Add dry mixture to wet ingredients, one cup at a time, mixing well after each addition.
With floured hands, transfer dough to lightly floured countertop. Divide the dough into two equal portions and shape into 10-inch x 2-inch logs. Place logs on one of the prepared trays, allowing a good amount of space in between.
Bake logs for 25 minutes. Remove from oven and reduce oven temperature to 325° F.
Allow biscotti to cool for 15-20 minutes.
Once cooled, use a serrated knife to slice logs diagonally into 1/2-inch slices.
Return biscotti slices to trays (you’ll want to use both trays this time, to make sure there is plenty of room in between each slice) and bake for another 20-25 minutes, or until cookies are dry. Remove from oven and allow to cool completely.
Once cookies have cooled, melt chocolate in over a bain marie or double boiler, or in a microwave-safe bowl at medium temperature, stirring frequently.
Dunk biscotti in melted chocolate, or transfer chocolate to a piping bag to drizzle generously over biscotti. If desired, finish with a sprinkling of Demerara sugar.
Allow chocolate to harden at room temperature. Transfer biscotti to an airtight container. Store at room temperature for up to five days. Pumpkin spice biscotti will also freeze well.
Notes
For the pumpkin element, be sure to use 100% pure canned pureed pumpkin, rather than pumpkin pie filling. If you’re feeling ambitious, you could also puree fresh pumpkin instead.
The white chocolate in this recipe is optional, but it does add a nice bit of contrast. If desired, you could use milk or dark chocolate, or omit the chocolate from the recipe altogether.
- Prep Time: 10 minutes
- Cooling time: 15-20 minutes
- Cook Time: 45 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
