Pumpkin Spice Biscotti
This easy Pumpkin Spice Biscotti Recipe is perfect for holiday entertaining with a cup of coffee or hot cocoa! Beautiful, impressive, and freezer friendly!
Ingredients
Biscotti
- 1/2 cup unsalted butter softened
- 1 1/2 cup dark brown sugar packed
- 1/2 cup pumpkin puree pat excess moisture off with paper towel
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 3 cup all purpose flour
- 1/2 cup cinnamon chips
- 1/2 cup chopped pecans
Topping
- 8 oz melted chocolate
- 4 oz melted white chocolate
Instructions
Biscotti
- Preheat oven to 350
- In a large mixing bowl cream the butter and brown sugar.
- Mix in pumpkin puree. Add eggs and vanilla and mix again.
- Mix in pumpkin pie spice and baking powder.
- Add flour and mix just until fully incorporated.
- Stir in cinnamon chips and nuts (optional).
- Form dough into two loafs about 12x4" each (dough will be sticky - use flour on your hands to help make it easier to shape the loaves). Bake on silicone baking mats or parchment paper lined cookie sheets for 30 minutes.
- Allow the loaves to cool for about 5 minutes then cut each loaf into about 16 slices. (I like to cut each loaf in half, then cut each half into 8 slices). Bake 5 minutes more with the cut side down.
- Flip the biscotti over and bake 5 more minutes or until firm. Allow to cool completely.
Topping
- Once the biscotti are cool, dip one end into the melted chocolate and set on wax paper to dry.Drizzle the dipped end with white chocolate and allow to set completely before storing in a sealed container.