Pumpkin Pie Biscotti

So I admit that I am obsessed with all things pumpkin right now. The obsession starts as soon as the weather begins to cool and lasts right up until Christmas. I bookmarked this recipe for Pumpkin Biscotti about three months ago in preparation for my pumpkin obsession. They’re crisp, crunchy and packed with that irresistible pumpkin pie flavor.

This crunchy Pumpkin Biscotti is chock-full of toasted pecans and just waiting to be dunked in your morning coffee, tea, or hot chocolate. The addition of pumpkin makes them a bit more tender than many other biscotti recipes. In order to make sure that the biscotti had that signature crunch, I baked them a bit longer than the original recipe suggested. The result was nothing short of delicious! The next time you are looking for that perfect crunchy companion to your morning cup of coffee, these twice baked cookies can’t be beat!

Pumpkin Pie Biscotti

Crunchy Pumpkin Biscotti chock-full of toasted pecans and just waiting to be dunked in your morning coffee.

Yield: about 3 dozen

Ingredients:

2 tablespoons unsalted butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
2 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup pumpkin puree
1 tablespoon vanilla extract
1/4 cup melted white chocolate, for drizzling or dipping

Directions:

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed until the mixture thickens, about 2 to 3 minutes.
Using a rubber spatula, stir the flour mixture into the egg mixture, then mix in the pecans (mixture will be crumbly).
On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Dampen your hands and smooth the surface of the logs. Bake until the logs are slightly firm to the touch, about 25-30 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely.
Once the biscotti is completely cool, dip or drizzle with white chocolate.

Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

Source: adapted from Gimme Some Oven, originally adapted from Cooking in an Apron

One Year Ago: Peanut Butter Granola Bars 

Two Years Ago: Pumpkin Pancakes             

 

21 Responses to “Pumpkin Pie Biscotti”

  1. #
    1
    Cassie — October 3, 2012 @ 11:02 am

    These are perfect, love that glaze!

  2. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

  3. #
    2
    Karista @Karista's Kitchen — October 3, 2012 @ 11:25 am

    Oh you’re killing me Christina! These look so delicious I’m just going to have to make them. Love biscotti, love pumpkin :)

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    3
    Carol | a cup of mascarpone — October 3, 2012 @ 11:50 am

    I am totally in love with this biscotti!!! Biscotti is my favorite cookie to bake always!!! Adore this flavor!!!

  5. #
    4
    Rachel @ Baked by Rachel — October 3, 2012 @ 11:53 am

    Your drizzle is so fun!

  6. #
    5
    Helen B. @ Blue Eyed Beauty Blog — October 3, 2012 @ 12:24 pm

    This sounds delicious! I need to learn how to make Biscotti!

    Helen
    Blue Eyed Beauty Blog

  7. #
    6
    Ashley @ Wishes and Dishes — October 3, 2012 @ 12:51 pm

    Love the drizzled white chocolate – it just adds that extra yummy-ness to the pics! I made biscotti for the first time last week and was surprised how easy it was! Definitely trying this one out…

  8. #
    7
    Lana @ Never Enough Thyme — October 3, 2012 @ 1:46 pm

    Oh, my. How delicious these look! I’m adding this recipe to my weekend cooking plan right now.

  9. #
    8
    Laura — October 3, 2012 @ 7:33 pm

    I always make biscotti around the holidays but never think to at other points in the year. I think I’m starting sooner this year with this recipe!

  10. #
    9
    Laura Dembowski — October 3, 2012 @ 7:48 pm

    Such a creative way to use pumpkin! Love the white chocolate drizzle too :)

  11. #
    10
    Barbara Bamber | justasmidgen — October 3, 2012 @ 8:18 pm

    These look perfect for fall and Thanksgiving (Canadian Thanksgiving is this weekend)! How do you get your chocolate to drizzle.. I had a problem with that the time I made biscotti! Love this pumpkin flavor!!

    • Christina replied: — October 4th, 2012 @ 10:46 am

      Depending on the white chocolate you use, sometimes I have to add a teaspoon or two of shortening in order to get it to drizzle correctly.

  12. #
    11
    Danielle — October 3, 2012 @ 8:31 pm

    I LOVE your recipes! Thanks for this one, i look forward to making it this weekend :)

  13. #
    12
    ChgoJohn — October 3, 2012 @ 8:40 pm

    I dunno, Christina. I just might not bake these a few more minutes. Sometimes — like when we’re talking pumpkin — a little less crunch is good, at least for me. EIther way, through, pumpkin biscotti sound delicious.

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    13
    Hotly Spiced — October 4, 2012 @ 12:22 am

    These look so gorgeous but I have to say, I’ve never had pumpkin biscotti before. And I know we can’t buy pumpkin spice here but I’m imagining nutmeg might be a good substitute? xx

  15. #
    14
    muppy — October 4, 2012 @ 1:02 am

    i love the look of this recipe, love baking with pumpkin too!

  16. #
    15
    sally @ sallys baking addiction — October 4, 2012 @ 5:07 am

    Christina, I’ve NEVER made biscotti before but I’m thinking a biscotti of the pumpkin variety would be the best place to start! Pumpkin baking makes me happy :)

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    16
    Eileen — October 4, 2012 @ 8:36 pm

    I am really into pumpkin now too. In fact, I just made baked pumpkin spice doughnut holes and have some pumpkin left over. I’ve been trying to decide what to do with it and you have just answered that question for me. This pumpkin pie biscotti looks delicious. I’m going to be making them very, very soon!

  18. #
    17
    Stephanie — October 9, 2012 @ 10:01 am

    I just saved your recipe for my ‘to bake’ list! Thanks so much!!

  19. #
    18
    Mama B @ My Edible Journey — October 23, 2012 @ 12:33 pm

    I imagine these would be equally wonderful with fresh walnuts, which are in abundance here right now. Thanks for sharing.

  20. Pingback: #PumpkinWeek: Pumpkin Biscotti | The Pajama Chef

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