Ingredients
Units
Scale
- 4 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 2 cups AP flour
Toppings:
- 1/3 white chocolate chips, melted for drizzling
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer, beat butter, sugar, pumpkin spice, baking powder, and salt until smooth and creamy.
- Beat in eggs, vanilla, and pumpkin puree. At a low speed, slowly incorporate the flour until a sticky dough comes together.
- Transfer over to the prepared baking sheet and shape into a 12" rectangular log.
- In a small bowl, combine sugar and cinnamon for the cinnamon sugar topping. Sprinkle over the log and bake for 25 minutes. Remove the log from the oven.
- Reduce the oven temperature to 325 degrees F.
- While the log is still hot but slightly cooled, about 5 minutes, use a serrated knife and slice the log crosswise. Now bake the biscotti again for 40 minutes, until they start turning a golden brown around the edges. Turn off the oven and let them cool in the oven.
- Remove the biscotti once they are completely cool. In a double-boiler, melt down the white chocolate. Drizzle over the biscotti and sprinkle with the reserved cinnamon sugar. Serve and Enjoy!
- Store in an airtight container in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 min
- Category: Dessert
- Method: Bake
- Cuisine: Italian
