Make these crunchy pumpkin biscotti drizzled with white chocolate and pair them with a cup of hot coffee.
- 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.
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.
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.
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.
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!).
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!
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Best Pumpkin Biscotti Recipe With White Chocolate Drizzle
[cooked-sharing]
Preheat oven to 350°F and line a large baking sheet with parchment paper.
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.
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.
Sprinkle cinnamon sugar over the logs and press into the dough. Note: this step is optional.
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.
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.
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.
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.
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.
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.
Ingredients
Directions
Preheat oven to 350°F and line a large baking sheet with parchment paper.
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.
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.
Sprinkle cinnamon sugar over the logs and press into the dough. Note: this step is optional.
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.
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.
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.
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.
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.
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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