Pumpkin Pie Biscotti
Capture the warm, spiced flavors of fall with these irresistible Pumpkin Pie Biscotti, a delightful twist on classic Italian cookies. Infused with aromatic pumpkin pie spice, real pumpkin puree, and sweetened with a blend of granulated and brown sugar, these twice-baked treats offer a perfectly crunchy texture that’s ideal for dipping in coffee or tea. A hint of vanilla and optional chopped pecans add depth, while the option to drizzle white chocolate takes these biscotti to a decadent new level. Easy to make with just 15 minutes of prep time, this festive dessert pairs seasonal charm with long-lasting freshness, making it perfect for sharing or gifting. Whether you're looking for a unique holiday recipe or a cozy snack to enjoy by the fire, these pumpkin-flavored biscotti are a must-try!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking powder
- 1.5 teaspoons Pumpkin pie spice
- 0.5 teaspoon Salt
- 0.25 cup Unsalted butter, melted
- 0.5 cup Canned pumpkin puree
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cup Chopped pecans (optional)
- 0.5 cup White chocolate chips (optional, for drizzling)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
In a separate bowl, mix together the melted butter, canned pumpkin puree, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. If using chopped pecans, fold them into the dough at this stage.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log about 10 inches long and 3 inches wide. Flatten the tops slightly with your hands.
Bake the logs in the preheated oven for 25 minutes or until firm to the touch. Remove the baking sheet from the oven and allow the logs to cool for 10 minutes.
Reduce the oven temperature to 325°F (165°C). Use a serrated knife to carefully slice the logs into 1/2-inch thick pieces. Arrange the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 10 minutes. Flip each piece over and bake for another 10 minutes, or until the biscotti are dry and crisp.
Let the biscotti cool completely on a wire rack. If desired, melt white chocolate chips in a microwave-safe bowl and drizzle over the cooled biscotti for extra sweetness.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 524 mg | 175% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 572.9 g | 208% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 318.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
