This pumpkin and white chocolate biscotti recipe makes a crisp, flavorful cookie that's great for gifting or snacking.
If you're craving a fall treat that feels special without a lot of fuss, this discotti recipe is a keeper!
The pumpkin and white chocolate combo yields a crisp, sweet cookie that pairs well with a warm drink.
It's great for anyone who loves a little afternoon snack or wants a homemade gift that actually gets enjoyed.
I'm excited to walk you through it, so let's get started.
Ingredients
See the recipe card below for measurements and instructions.
- Butter
- Sugar
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Vanilla Extract
- Pumpkin Puree
- Eggs
- All-purpose flour
- White Chocolate Chips
Pumpkin and White Chocolate Biscotti Recipe
Try this pumpkin and white chocolate biscotti recipe for a crunchy fall treat that pairs perfectly with coffee or tea.
Equipment
Ingredients
- 4 tablespoons Butter softened
- ¾ cup Sugar
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ½ cup Pumpkin Puree
- 2 Eggs
- 2 ½ cups All-purpose Flour
- ½ cup White Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Beat 4 tablespoons Butter, ¾ cup Sugar, 1 ½ teaspoons Baking Powder, ¼ teaspoon Salt, 2 teaspoons Pumpkin Pie Spice, 1 teaspoon Vanilla Extract, and ½ cup Pumpkin Puree. Combine until all ingredients are smooth and creamy.
- Next, add 2 Eggs and beat well.
- Add 2 ½ cups All-purpose Flour and stir until combined well. Dough will be sticky.
- Gently stir in ½ cup White Chocolate Chips until evenly distributed throughout the dough
- Divide the dough in half and place on a baking sheet lined with parchment paper. Leave enough space between the loaves for spreading as they bake.
- Moisten hands with a bit of water, then form dough into loaves about 7 inches by 2 inches and approximately ¾ inches thick. Smooth out tops and edges.
- Bake the dough for 25-30 minutes, until the center is firm to the touch.
- Reduce the heat to 325 degrees.
- Remove the loaves and the parchment paper to a cutting surface and let the loaves cool for 5 minutes.
- With a serrated knife, cut ½ inch diagonal slices, working from side to side.
- Place cut biscotti on a baking sheet covered with parchment paper and cook for an additional 35 to 40 minutes, until they feel dry and golden brown. The centers may be a little soft, but they will harden as they cool. Remember to reduce your heat to 325 degrees and turn the biscotti's halfway through.
- Remove the biscotti from the baking sheet and allow them to completely cool before storing in an airtight container.
Nutrition
Serving: 1 sliceCalories: 287kcalCarbohydrates: 26.1gProtein: 3.5gFat: 19.4gSaturated Fat: 11.8gCholesterol: 81mgSodium: 629mgPotassium: 875mgFiber: 2.1gSugar: 6.8gVitamin D: 15µgCalcium: 412mgIron: 3mg
Tried this recipe?Mention @thecraftyblogstalker or tag #thecraftyblogstalker!
More Pumpkin Recipes
Looking for more delicious fall pumpkin recipes? Here are a few more recipe ideas.
Hi, I'm Katie!
I'm so glad you're here. Want to make something fabulous? I'm here to help!
Megan - The Emotional Baker
I love this flavor combo! I bet these are delicious 🙂
Katie
Thank you 🙂 My family and I are pretty fond of this recipe, thanks for stopping by!
Emily Smith // The Best of this Life
What a treat! This is the kind of thing I like to have when guests come over - it's the ''wow'' factor 😉
Katie
Emily you are such a sweetheart! Thank you for your kind comments, they always brighten my day 🙂
Katie Goldsworthy
These look so good! Sharing on my FB page. Thanks for linking up to Monday Funday!