Crunchy Pumpkin Spiced Biscotti with White Chocolate
These twice-baked Italian cookies combine warm pumpkin spice flavors with a satisfying crunch that's perfect for dunking in coffee or tea. The addition of pumpkin purée creates a subtle earthiness while orange zest brightens each bite. Finished with a drizzle or dip of melted white chocolate, these biscotti make an elegant treat for fall gatherings or cozy afternoon breaks. The traditional double-baking method ensures the perfect crispy texture that won't crumble when dipped in your favorite hot beverage.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup canned pumpkin purée
- 1 cup sugar
- 2 eggsflax eggs2 tbsp ground flaxseed + 6 tbsp water per eggveganeggs-free
slightly denser texture
Full guide → - 1 orange, zested
- 2 tsp vanilla extract
- 2 ½ cup flour
- 2 tsp baking powder
- ¾ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- demerara sugar, for dusting
- 1 cup white chocolate, melted
- ½ tsp pumpkin spice
Instructions
- 1
Preheat oven to 350°F and line two baking sheets with parchment paper, lightly greasing the parchment
- 2
Whisk together flour, baking powder, and salt in a medium bowl and set aside
- 3
Blend melted butter and sugar until light, fluffy, and pale yellow, scraping down bowl sides
- 4
Beat in eggs one at a time, then add vanilla and orange zest until well incorporated
- 5
Gradually add dry ingredients to wet mixture, mixing until just combined without over-mixing
- 6
Divide dough into two equal portions and shape each into 1-inch thick flat rectangles on prepared baking sheets
- 7
Dust tops with demerara sugar and bake for 25-30 minutes until firm and lightly golden
- 8
Transfer to cutting board and slice diagonally into 2-inch pieces while still warm
- 9
Place slices cut side down on baking sheets and return to oven for 18-20 minutes, turning halfway through until golden and crisp
- 10
Cool for 10 minutes, then drizzle with melted white chocolate or dip bottoms in chocolate
- 11
Allow chocolate to firm before serving
Tips
Slice biscotti while still warm for cleaner cuts without crumbling
Store in airtight container for up to one week to maintain crispness
Double-bake ensures proper texture - don't skip the second baking step
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made 2-3 days ahead, store without chocolate coating and add before serving
Serve with coffee, tea, or dessert wine for dunking
Common Mistakes
Don't over-mix dough to avoid tough biscotti
Slice while warm to prevent cracking and crumbling
Substitutions
Dairy-Free Swaps
Vegan Options
slightly denser texture
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these biscotti?
Yes, freeze baked biscotti without chocolate coating for up to 3 months. Thaw completely before adding chocolate.
What if my dough is too sticky?
Add flour 1 tablespoon at a time until dough is manageable but still slightly sticky.
How long do these keep?
Store in airtight container for up to 1 week at room temperature for best crispness.