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    Home » Recipes » Cookies

    Pumpkin Spice Biscotti

    Aug 1, 2020 · Modified: Oct 17, 2021 by Sandra Flegg

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    Lightly spiced with cinnamon, ginger & nutmeg, this Pumpkin Spice Biscotti is crunchy and delicious dunked in coffee, tea, or a pumpkin spice latte! Biscotti is twice-baked, then drizzled with chocolate.

    Close up image of Pumpkin Spice Biscotti. this recipe!
    Jump to:
    • YOU'LL LOVE THIS RECIPE
    • INGREDIENTS & SUBSTITUTIONS
    • STEP BY STEP INSTRUCTIONS
    • STORAGE AND FREEZING INSTRUCTIONS
    • YOU MIGHT ALSO ENJOY THESE RECIPES
    • Pumpkin Spice Biscotti
    • Comments

    YOU'LL LOVE THIS RECIPE

    • quick and easy recipe with basic ingredients
    • no fancy equipment needed to make this recipe
    • delicious, lightly spiced, crunchy, chocolate-dipped goodness in every bite!

    INGREDIENTS & SUBSTITUTIONS

    • walnuts, hazelnuts or whole almonds (toasted) can easily be substituted for pecans
    • bring eggs to room temperature before starting the recipe. Take them out of the refrigerator about a half hour to an hour before baking

    STEP BY STEP INSTRUCTIONS

    Ingredients for recipe assembled together in glass bowls.

    Assemble ingredients. This helps to ensure that nothing is forgotten in the recipe.

    Dry ingredients for recipe in blue bowl.

    In a large bowl, combine dry ingredients, nuts and orange zest.

    Eggs, sugar, vanilla, pumpkin, melted butter in mixing bowl..

    Whisk together the eggs, sugar, vanilla  pumpkin, melted butter and grated orange rind.  

    Biscotti dough on wooden board.

    Stir wet ingredients into dry ingredients until a soft, sticky dough is formed.

    Move to a lightly floured work surface and form into a ball.

    Two logs of biscotti dough ready to go into the oven.

     Divide the dough in half, then roll and shape each piece into a 12-inch log. 

    Place on baking sheet and brush the tops with egg whites.

    Bake in 350° F oven for 25 minutes. Remove from oven and let cool for 5 minutes. 

    Biscotti that has been through first step of baking standing upright on cookie sheet.

    Transfer logs to cutting board, one at a time.  Using a heavy, sharp chef’s knife cut diagonally into ¾-inch thick slices.

     Stand the cookies upright on baking sheet and and bake for another 20 minutes. Remove from oven, then cool on rack.

    While biscotti is cooling, in two small saucepans, melt white and dark chocolate over low heat.

    Transfer melted chocolate to individual piping bags and drizzle over cooled biscotti. (or you can drizzle with a spoon)

    Allow the chocolate to harden to for one hour before storing in airtight container.

    Pumpkin spice biscotti drizzled with white chocolate on wire rack.

    STORAGE AND FREEZING INSTRUCTIONS

    Piece of pumpkin spice biscotti is held by a hand and dipped into a coffee mug filled with coffee.

    Store biscotti in a tin or airtight container.

    Biscotti can be frozen for up to three months. Simply place it in a plastic freezer storage containers. Layer with sheets of parchment paper or waxed paper.

    YOU MIGHT ALSO ENJOY THESE RECIPES

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    Pumpkin Spice Biscotti


    ★★★★★

    5 from 1 reviews

    • Author: Sandra Flegg
    • Total Time: 1 hour
    • Yield: 24
    Print Recipe
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    Description

    Welcome Fall with cinnamon, ginger, nutmeg and pumpkin which blend together beautifully in this crunchy, chocolate-drizzled Pumpkin Spice Biscotti.


    Ingredients

    2 and ¾ cup all purpose flour

    2 tsp. baking powder

    1 tsp. cinnamon

    ¼ tsp. ginger

    ¼ tsp. nutmeg

    ¾ cups pecans

    2 eggs

    ¾ sugar

    ⅓ cup melted butter

    2 tsp. vanilla

    1 tsp. grated orange zest

    ½ cup pumpkin pureé

    1 egg white, lightly beaten

    2 oz. white chocolate

    2 oz. dark chocolate


    Instructions

    1.. In a large mixing bowl, combine flour, baking powder,  cinnamon, nutmeg, ginger, pecans and orange zest. Stir until combined.

    2. In a separate bowl, whisk together the eggs, sugar, vanilla  pumpkin, melted butter and grated orange rind.  

    3. Stir wet ingredients into the flour mixture until a soft, sticky dough is formed.

    4.  Move to a lightly floured work surface and form into a ball.

    5. Divide the dough in half, then roll and shape each piece into a 12-inch log. 

    6. Place on baking sheet and brush the tops with egg white

    7. Bake in 350°F oven for 25 minutes. Remove from oven and let cool for 5 minutes. 

    8. Transfer logs to cutting board, one at a time.  Using a heavy, sharp chef’s knife cut diagonally into ¾-inch thick slices.

    9.  Stand the cookies upright on baking sheet and and bake for another 20 minutes.  

    10. Let cool on rack.

    11. While biscotti is cooling in two small saucepans, melt white and dark chocolate over low heat. 

    12. Transfer melted chocolates to individual piping bags and drizzle over cooled biscotti.

    (you can also use a spoon to drizzle the chocolate)

    13. Allow the chocolate to harden to an hour before placing in storage container.

    Notes

    1. Variation:Use hazelnuts or whole almonds in place of the pecans. Roast in a 350°F 5 to 7 minutes. Cool for 5 minutes before adding to dry ingredients.
    2. Storage instructions: Store biscotti in a tin or airtight container.
    3. Biscotti can be frozen for up to three months. Simply place it in a plastic freezer storage containers. Layer with sheets of parchment paper or waxed paper.
    • Prep Time: 10 minutes
    • Cook Time: 50 minutes
    • Category: Dessert
    • Method: Baked
    • Cuisine: American

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 161
    • Sugar: 5.6 g
    • Sodium: 16.5 mg
    • Fat: 8.8 g
    • Saturated Fat: 3.9 g
    • Trans Fat: 0 g
    • Carbohydrates: 18 g
    • Fiber: 1.1 g
    • Protein: 3.1 g
    • Cholesterol: 23.9 mg

    Keywords: Pumpkin Spice Biscotti

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Tim

      January 24, 2023 at 1:01 pm

      Was not sure what to expect from these biscotti cookies as they can often be too dry with little favour. But this an excellent recipe, do not have to pay a small fortune to enjoy these now. The pumpkin flavour is spot on really good!! Amazing with your favourite coffee.

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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