By Lizzie on November 17, 2020
Hello my friends. I just can’t help myself with the excitement of all things pumpkin, and this recipe is such a perfect treat! 🙂
My Pumpkin Biscotti will be such a delicious breakfast with a cup of coffee or tea, or an afternoon snack. They are a lovely balance of sweetness without being overly sweet. The subtle pumpkin spice flavor doesn’t overpower the biscotti and makes them super irresistible! I hope you love them as much as I do. You can certainly make them without adding the white chocolate drizzle, but I think they look extra pretty with the little hint of white 🙂 Happy Fall, my friends.
The dough should be chilled so it can be handled more easily.
Shape the dough into 2 equal sized loaves. I love using my diamond infused, blue bakeware by Wilton!
Look how pretty they are after they are baked!! The toffee bits peek through the dough 🙂
The second bake comes after they are sliced. Bake until lightly golden brown. YUMMY!!
How gorgeous do they look on the most beautiful peony plates by Caskata!
I fell in love with these peony plates as soon as I saw them. I love the little bowl with the small platter. Both by Caskata
I love how the blue in these gorgeous Caskata plates make the biscotti look even more delicious!!
So many pretty plates to choose from 🙂 Make sure you check out Caskata’s website and make your table extra lovely!!
Makes: 24 biscotti Prep time: 1 hour Bake time: 38 minutes total for both bakes
1/2 cup softened, unsalted Organic Valley butter
1/2 cup pumpkin puree
1 cup Dixie Crystals sugar
1 and 1/4 teaspoon Nielsen Massey Vanilla extract
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 and 1/2 cups all purpose flour
2 teaspoons pumpkin pie spice
3/4 cup toffee bits
8 ounces best quality white chocolate for drizzling, if desired
Beat the softened butter, sugar and vanilla until combined.
Add in the eggs and beat until combined.
Mix in the pumpkin puree. Mix well.
Add in the salt, baking powder, pumpkin pie spice and flour until just combined. Do not over mix.
Sprinkle in the toffee bits and mix until they are combined thoroughly.
With floured hands, place the dough onto plastic wrap and mold into a rectangular shape.
Chill for an hour. Preheat your oven to 350 degrees for the last 15 minutes of the chilling process.
Line your baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, divide the dough into two equal pieces.
Shape the dough into two loaves, about 4×10 inches or so. It doesn’t have to be exact.
Place on the prepared pans and bake for 28 minutes.
Let the loaves cool for 10 minutes and transfer them to wire racks for another 10 minutes.
Slice each loaf into 12 equal pieces, using a very sharp serrated knife.
Place the pieces back on the baking sheets and bake for another 10 minutes.
The biscotti will begin to turn a light golden brown.
Let them cool on the baking sheet for 5 minutes before moving them to a baking rack.
When the biscotti are completely cool, drizzle them with white chocolate, if desired.
I melted 8 ounces of white chocolate in the microwave, then poured it into a piping bag and cut off the tip for drizzling.
Store in an airtight container for up to 3 days, or in the freezer for up to a month.
I hope you love them!!