Fall means it’s time for everything pumpkin flavored, and these Pumpkin Biscotti are perfect for a cozy day in! They’re super easy to make using a few basic ingredients (and pumpkin purée, of course) and pair well with a cup of hot coffee or cocoa
Pumpkin Biscotti
Ingredients
- 2 1/4 cups all-purpose flour (280g)
- 1/2 cup brown butter, room temp (113g)
- 1/2 cup brown sugar (110g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup pumpkin puree (60g)
- 1 large egg, room temp
- 1 1/2 tsp pumpkin pie spice If you don't have any, it's cinnamon, nutmeg, ginger, cardamom, cloves, and allspice, 12:2:2:1:1:1 ratio. Make a bunch at a time and save for later!
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup pecans, chopped optional
White Chocoalte Drizzle
- 4 oz white chocolate
Instructions
- While you prep your dough, preheat your oven to 350°F and set aside a baking sheet lined with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, (or large bowl using a handheld mixer) add the softened brown butter, brown sugar, and granulated sugar. Beat the butter and sugars together with the paddle attachment until smooth.
- Add the egg and vanilla and beat on medium speed until combined, and then follow with the pumpkin puree.
- In a medium bowl, combine the flour, baking powder, pumpkin pie spice, and salt and whisk to combine. With the mixer on slow, add in the dry ingredients in batches and then medium/slow until fully combined.
- With the mixer on slow, add in the chopped pecans.
- Divide the dough in half and transfer one half to the lined baking sheet. Using your hands, shape the dough into a log stretching lengthwise down the baking sheet, roughly 10"x2" in size; it should be about 1 inch thick (precision here is not terribly important). Repeat with the second half of the dough next to the first log. Make sure there is ample room for the dough to spread in the oven, you don't want them baking into eachother.
- Bake for 20-30 minutes, until golden brown. Remove the biscotti logs from the oven and allow to cool for ~30 minutes, and reduce the oven to 325°F.
- Carefully transfer one log to your cutting board, and then with your sharpest serrated knife cut the logs into 1/2" wide biscotti, and repeat for the second log.
- Return all the biscotti pieces to the baking sheet, stood up (not laying flat with a cut side facing up) with space between each piece–you should be able to fit them all on one sheet without issue. Return to the oven and bake for an additional 20-30 minutes, until the insides are also golden, and they feel firm and dry to the touch.
- Remove the fully baked biscotti from the oven and allow to cool on a wire rack to room temp.
- Using a double boiler (or the microwave–frequent VERY short blasts should do the trick!) melt the white chocolate until it's liquid enough to drizzle, and then liberally drizzle over top of your biscotti. Wait for the chocolate to cool and serve!
- Enjoy!
