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Baked, Brewed, Beautiful

Best Pumpkin Biscotti Recipe With White Chocolate Drizzle

in Baked on 10/16/20

Make these crunchy pumpkin biscotti drizzled with white chocolate and pair them with a cup of hot coffee.

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pumpkin biscotti drizzled with white chocolate on a light pink speckled plate
  • For a fun fall breakfast or brunch item, these pumpkin biscotti are a sure crowd-pleaser.
  • Drizzle the biscotti with white chocolate or simply dip them for a more sophisticated treat.
  • These pair well with a medium roast coffee boasting of cinnamon tasting notes.

We’re in the full swing of fall, so there’s no better time to dive in with a pumpkin spice breakfast dessert. These pumpkin biscotti aren’t overly sweet, but still offer the satisfaction of those fall flavors you’re craving around this time of year.

pumpkin biscotti drizzled with white chocolate on a light pink speckled plate

Make sure you block out enough time to make this recipe, as it does require a rather long bake.

Biscotti is one of my favorite coffee dippers, but I usually only buy it because it takes a long time to bake. In total, they are in the oven for about 65 minutes. Plus, they also need to cool in the oven as well, which can take up to an hour or longer.

pumpkin biscotti on a light pink speckled plate

But they are definitely worth waiting for, and there’s a large yield (about 30 pieces), so you can have biscotti for a long time. They are also great for freezing, so no need to worry about any going to waste!

 

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Use the white chocolate immediately after melting so it doesn’t start to harden or clump.

If you decide to add the white chocolate to these biscotti, it’s important to use the chocolate immediately after it has melted. You don’t want it to cool much because it won’t drizzle as cleanly.

pumpkin biscotti drizzled with white chocolate on a purple speckled plate

If you don’t have the drizzle technique down, you can also dip half of each biscotto in white chocolate. This version is delicious because you’re able to dip the white chocolate side into your coffee, allowing it to melt some (which is white chocolate deliciousness!).

Dipping the biscotti this way also gives them a more sophisticated look in my opinion, making for a pretty treat to bring to a brunch or breakfast gathering.

These are delicious plain without adding the white chocolate as well.

Personally, I prefer making these plain (without drizzling the white chocolate over the top). They are a little less sweet, and it allows me to better taste the pumpkin flavors, which I so adore.

pumpkin biscotti on a light pink speckled plate

Enjoying them plain also allows for a better coffee dipping experience!

Pair these pumpkin biscotti with a medium roast coffee boasting of cinnamon flavors or with chai tea.

For the ultimate coffee pairing experience, consider dipping these pumpkin biscotti in a medium coffee boasting of natural cinnamon flavors (not artificially-flavored cinnamon coffee!).

pumpkin biscotti on a plate surrounding a small cup of coffee in a white mug

These are also amazing when paired with chai tea. The spices of the chai are the perfect complement for these pumpkin spice biscotti, so I highly recommend trying this particular combination!

 

Want more delicious recipes like this?

Join my free newsletter & get instant access to my FREE resource library, which includes more coffee pairing recipes like this and bonus tutorials that don’t get posted here on the blog! 

 

Best Pumpkin Biscotti Recipe With White Chocolate Drizzle

Total Time35 minsYields1 ServingDifficultyBeginnerRating

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pumpkin biscotti drizzled with white chocolate on a light pink speckled plate

 4 tbsp softened butter
 ⅔ cup brown sugar
 2 tsp pumpkin pie spice
 ½ tsp ground cinnamon
 1 ½ tsp baking powder
 ½ tsp salt
 1 egg (room temperature)
 ½ cup pumpkin puree
 2 cups all-purpose flour
 8 oz baking white chocolate bar or chips

Instructions:
1

Preheat oven to 350°F and line a large baking sheet with parchment paper.

2

Combine butter, sugar, spices, baking powder, and salt in a medium bowl until creamy. Once mixture is smooth, add egg and pumpkin puree. Mix the flour into the dough mixture and stir until smooth.

3

Evenly divide the dough in half and place onto the lined baking sheet. Shape each piece of dough into a log measuring 10 x 2 1/2 inches. Shape them into long rectangles and smooth the tops and sides.

4

Sprinkle cinnamon sugar over the logs and press into the dough. Note: this step is optional.

5

Put in the oven and bake for 25 minutes. Remove baking sheet from oven and let cool for about 5 minutes. Reduce oven temperature to 325°F.

6

Cut the log into 1/2 inch slices crosswise. Use a sharp knife to cleanly slice through the dough. Make sure to cut down as straight as possible to get even pieces.

7

Place the biscotti pieces on edge on the baking sheet and return to oven and bake for 40 minutes or until they're golden brown. Turn the oven off and crack the door open slightly to allow the biscotti to cool in the oven.

8

Once completely cool, melt the white chocolate either in the microwave or over the stove. If using the microwave, do only for 30 seconds at a time and stir. If over the stove, it's best to use a double boiler to prevent chocolate from burning.

9

With the biscotti still on the baking sheet, drizzle the white chocolate over the biscotti. It's easiest to drizzle immediately after the chocolate has melted.

10

Let the white chocolate harden at room temperature. Store biscotti in an airtight container. To freeze, wrap in parchment paper, followed by aluminum foil or plastic wrap.

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Ingredients

 4 tbsp softened butter
 ⅔ cup brown sugar
 2 tsp pumpkin pie spice
 ½ tsp ground cinnamon
 1 ½ tsp baking powder
 ½ tsp salt
 1 egg (room temperature)
 ½ cup pumpkin puree
 2 cups all-purpose flour
 8 oz baking white chocolate bar or chips

Directions

Instructions:
1

Preheat oven to 350°F and line a large baking sheet with parchment paper.

2

Combine butter, sugar, spices, baking powder, and salt in a medium bowl until creamy. Once mixture is smooth, add egg and pumpkin puree. Mix the flour into the dough mixture and stir until smooth.

3

Evenly divide the dough in half and place onto the lined baking sheet. Shape each piece of dough into a log measuring 10 x 2 1/2 inches. Shape them into long rectangles and smooth the tops and sides.

4

Sprinkle cinnamon sugar over the logs and press into the dough. Note: this step is optional.

5

Put in the oven and bake for 25 minutes. Remove baking sheet from oven and let cool for about 5 minutes. Reduce oven temperature to 325°F.

6

Cut the log into 1/2 inch slices crosswise. Use a sharp knife to cleanly slice through the dough. Make sure to cut down as straight as possible to get even pieces.

7

Place the biscotti pieces on edge on the baking sheet and return to oven and bake for 40 minutes or until they're golden brown. Turn the oven off and crack the door open slightly to allow the biscotti to cool in the oven.

8

Once completely cool, melt the white chocolate either in the microwave or over the stove. If using the microwave, do only for 30 seconds at a time and stir. If over the stove, it's best to use a double boiler to prevent chocolate from burning.

9

With the biscotti still on the baking sheet, drizzle the white chocolate over the biscotti. It's easiest to drizzle immediately after the chocolate has melted.

10

Let the white chocolate harden at room temperature. Store biscotti in an airtight container. To freeze, wrap in parchment paper, followed by aluminum foil or plastic wrap.

Best Pumpkin Biscotti Recipe With White Chocolate
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This affogato recipe is not only bursting with complementary sweet, bitter flavors but it only requires 2 ingredients!

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The blog post that coincides with this video is: https://bakedbrewedbeautiful.com/affogato

Best Affogato Recipe

Ingredients:
2 shots of espresso
½ cup vanilla bean ice cream
Salted brownies for garnish (optional)
Chocolate shavings (optional)

Instructions: 
1. Scoop vanilla bean ice cream into a 4 ounce glass and place in freezer while you prepare the espresso.

2. Pull the espresso shots. Immediately, pull glasses of ice cream out and pour the espresso over the ice cream.

3. Sprinkle with chocolate shavings and salted brownie crumbs. Garnish the glass's rim with a one-inch square of salted brownies.

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Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Affogato Recipe (Espresso & Ice Cream)
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Learn to pair coffee with food following these 5 coffee and food pairing best practices. Examples included in the video!

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Coffee and Food Pairing: 5 Best Practices & 5 Best Combinations
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_mhp8dZoxZd0
Iced Oat Milk Pumpkin Spice Latte Recipe 

* Make a delicious non-dairy version of the famous fall pumpkin spice latte.
* Barista blend oat milk will allow you to create a slightly healthier version (but equally delicious) of this Starbucks classic.
* You can also enjoy this drink warm by following the modified recipe below

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Iced Oat Milk Pumpkin Spice Latte Recipe

Pumpkin spice mixture:
½ cup oat milk (barista blend if possible)
⅓ cup brown sugar (white is okay too)
2 tsp pumpkin puree
1 tsp pumpkin pie spice 
1 tsp vanilla extract
Latte
2 shots of espresso
1 cup oat milk 
1 tbsp pumpkin spice mixture
½ cup whipped cream (optional)
2 ice cubes (if enjoying cold)

Pumpkin spice mixture:
1. In a small sauce pan, add oat milk, sugar, pumpkin puree, and pumpkin pie spice. Bring to medium heat and whisk ingredients together until sugar is dissolved. Do not let it boil.
2. Once the mixture starts to steam and the sugar is completely dissolved, remove the pan from heat and stir in the vanilla. Strain through a fine mesh filter into a glass jar for easy storage.
Latte:
3. Pull your espresso shots, and pour inside your desired coffee mug. Add the strained pumpkin spice mixture to the espresso and stir well.
4. If enjoying warm (skip to next step if enjoying iced), steam your milk using a steam wand, milk frother, or mason jar (see post above to make foam without a frother) until foamy. Pour velvety milk on top of the espresso mixture.
5. For iced pumpkin spice lattes, add 2 to 3 ice cubes or cold brew coffee cubes to your mixture.
6. Top with whipped cream, if desired, and dust with pumpkin pie spice. Enjoy!

New videos every Thursday. 

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Credits:
Music: Baked, Brewed, Beautiful Theme Song written & produced by Christopher Elwell (piano & drums) & Cheyenne Elwell (violin) 
Videography: Cheyenne Elwell on a D5200 24.1 MP CMOS Digital SLR Camera
Recipe: A Cheyenne Elwell original
Iced Pumpkin Spice Latte With Oat Milk Recipe
YouTube Video UCkqfhp5eJcNaQEW1iaKcWXg_UXMXFdkbeKc
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I'm Cheyenne — Seattle-based coffee lover & writer. On this blog, you'll find brewing tips & tutorials, coffee & food pairing recipes, and FREE COFFEE GUIDES for your favorite brew method.
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