Imagine a crisp autumn morning, the scent of cinnamon and pumpkin wafting through your kitchen, and a perfectly crunchy biscotti waiting to be dunked into your favorite coffee. This White Chocolate Pumpkin Biscotti isn't just a recipe—it's a seasonal experience that transforms ordinary baking into an extraordinary culinary adventure. Whether you're a seasoned baker or a weekend kitchen warrior, these irresistible Italian-inspired treats will elevate your fall dessert game and have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and ground cinnamon until well combined.
- In a separate medium bowl, mix the pumpkin puree, eggs, and vanilla extract until smooth and fully incorporated.
- Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
- Fold in the white chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough to the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Ensure the logs are evenly spaced on the baking sheet.
- Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and golden brown.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp up as they cool.
- Optional: Melt additional white chocolate and drizzle over the cooled biscotti for extra decoration and flavor.
- Store in an airtight container at room temperature for up to one week.
Tips
- Use fresh, high-quality pumpkin puree for the most vibrant flavor—avoid watery canned pumpkin.
- Don't overmix the dough; a light touch ensures tender biscotti.
- Make sure to let the first bake cool slightly before slicing to prevent crumbling.
- For extra crispness, ensure biscotti are completely dry during the second bake.
- Store in an airtight container to maintain that perfect crunch for up to a week.
- Experiment with spice levels by adding a pinch of nutmeg or ginger for more depth.
- For a professional touch, use a serrated knife when slicing to get clean, even cuts.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
