Pumpkin Biscotti Recipe
This pumpkin biscotti recipe makes crisp, crunchy cookies flavored with pumpkin puree and pumpkin pie spice. They're sprinkled with cinnamon sugar, baked twice, and finished with a white chocolate drizzle.
Servings: 24 cookies
Equipment
Ingredients
For the Pumpkin Biscotti
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2½ cups all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 3 tablespoons vegetable oil
- 1 large egg
- 2 teaspoons pure vanilla extract
For the Topping
- 5 ounces white chocolate or white candy melts
- 1 teaspoon vegetable oil
Instructions
- Prep. Preheat the oven to 350˚F and line a large baking sheet with parchment paper. In a small bowl, stir together 2 tablespoons of granulated sugar and the cinnamon for the topping, then set aside.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until evenly combined.
- Mix the wet ingredients. In a large mixing bowl, whisk together 1 cup of granulated sugar, pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
- Make the dough. Add the dry ingredients to the pumpkin mixture and stir until a thick, sticky dough forms.
- Shape the biscotti logs. Divide the dough into two equal portions. Place them on the prepared baking sheet and shape each portion into a flat log about 10 inches long and 3 inches wide. If the dough sticks to your hands, lightly dust your hands with flour as you shape it.
- Bake the logs. Bake for 30 minutes, then remove the baking sheet from the oven. Let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325˚F.
- Slice the biscotti. While the logs are still warm but cool enough to handle, use a sharp serrated knife and a gentle sawing motion to cut each log diagonally into ¾-inch-thick slices.
- Bake the biscotti again. Arrange the slices cut-side down on the baking sheet and sprinkle the tops with some of the cinnamon sugar. Bake at 325˚F for 15 minutes.
- Flip and finish baking. Turn each biscotti over gently, sprinkle with more cinnamon sugar, and bake for another 15 minutes. Transfer the biscotti to a wire rack and let them cool completely.
- Melt the white chocolate. Place the white chocolate and 1 teaspoon of vegetable oil in a microwave-safe bowl and microwave in 20-second intervals, stirring after each interval, until melted and smooth. If needed, stir in more cooking oil to thin the chocolate to a drizzling consistency.
- Decorate. Drizzle the melted white chocolate over the cooled pumpkin biscotti. Let the chocolate set before serving.
Notes
- For softer biscotti, reduce the bake time to about 10 minutes per side instead of 15 minutes.
- Use a sharp serrated knife and a gentle sawing motion to make it easier to slice the logs without crushing or tearing the biscotti.
- Let the pumpkin biscotti cool completely. They will continue to crisp as they cool.
- Storage. Store the cooled biscotti in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1biscotti | Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 807IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
