Pumpkin Spice Biscotti

5 from 11 reviews


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


  • 1/3 white chocolate chips, melted for drizzling
  • 1/2 cup granulated sugar
  • 2 teaspoons cinnamon


  • 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.

Keywords: dessert, cookies, pumpkin spice, biscotti

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