Pumpkin Spice Biscotti

Crisp pumpkin spice biscotti dipped in white chocolate make the best fall treat!

We like these crunchy pumpkin spice biscotti dunked in a hot cup of tea, coffee, hot chocolate, or latte, but they are also delicious on their own. I had some leftover pumpkin puree in my fridge that needed to be used up, so I decided to make these tasty crisp biscotti from a recipe I found on Tutti-Dolce. The smells coming from the oven while they baked were amazing, and we all, especially my kids, LOVED how delicious this easy biscotti recipe was!

Pumpkin Spice Biscotti

Ingredients:

• 2½ cups flour
• 1½ tsp baking powder
• 1 tsp cinnamon
• ¾ tsp salt
• ¼ tsp clove
• ¼ tsp ginger
• ¼ tsp nutmeg
• 1 cup white sugar
• ½ cup unsalted butter, melted
• ½ cup pumpkin puree **NOT pumpkin pie filling
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup candied pecan pieces, plus some crumbs for decorating, if desired

How to Make Pumpkin Spice Biscotti

Whisk together the flour, baking powder, cinnamon, salt, cloves, ginger, and nutmeg in a bowl.

In a large bowl, whisk together the sugar, melted butter, pumpkin puree, eggs, and vanilla until well combined.

Gradually add the flour mixture to the pumpkin mixture until just combined. Add the candied pecan pieces and mix until combined. Wrap the bowl with plastic wrap and refrigerate for 45 minutes.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Divide the dough equally into two halves and place each half on the prepared baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick.

Bake for 25 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, 1/4-inch apart.

Return to the oven to bake for 10-12 minutes. Carefully turn the biscotti over and continue baking for 10-12 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil, and return to the microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Dip each biscotti into the melted white chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle a few crushed candied pecan crumbs on the white chocolate, if desired. Repeat with the remaining biscotti.

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!