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5.0 from 6 votes

Pumpkin Spice Biscotti

Make your coffee break even better with these Pumpkin Biscotti. Full of autumn spices and topped with a white chocolate icing, this is a fall treat that is perfect for breakfast or dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 24 biscotti
Calories: 203 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs
  • ¾ cup pumpkin puree
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 ¾ cups all-purpose flour
  • 1 ½ cups light brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup pecans chopped (optional)
  • 11 oz white chocolate morsels
  • ½ teaspoon pumpkin pie spice

Instructions

    Cup of Yum
  1. In mixer, combine eggs, pumpkin and vanilla. Beat until creamy. Beat in spices. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
  2. Fold in chopped pecans.
  3. Form two 12-inch long logs (about 2-3 inches wide) on a parchment lined baking sheet. I use my hands to press dough into the shape.
  4. Bake in a 350 degree oven for 25-30 minutes. Remove from oven.
  5. Turn oven down to 300 degrees. Allow biscotti to cool for about 15 minutes. Using a serated knife, slice biscotti into 1-inch thick slices. Lay each slice on it’s side and return to the oven for an additional 10 minutes. Flip biscotti to opposite side and cook an additional 10 minutes. Remove from oven. The biscotti will continue to harden as it cools.
  6. In microwave safe bowl, add white chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
  7. You can frost the biscotti by dipping the bottoms into the chocolate mixture, and letting the chocolate set (about 1 hour). Or put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!

Notes

  • The pecans are optional but add a nice element of texture and spice to the biscotti! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
  • Use our pumpkin pie spice mix for best flavor!
  • White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
  • Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
  • The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1slice Calories 203kcal (10%) Carbohydrates 35g (12%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 18mg (6%) Sodium 147mg (6%) Fiber 1g (4%) Sugar 19g (38%)

Nutrition Facts

Serving: 24biscotti

Amount Per Serving

Calories 203

% Daily Value*

Serving 1slice
Calories 203kcal 10%
Carbohydrates 35g 12%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 18mg 6%
Sodium 147mg 6%
Fiber 1g 4%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.