These white chocolate pumpkin pie biscotti are spicy, sweet, crunchy and a perfect pairing for your morning or afternoon coffee.
There’s probably such a thing as over-consumption of pumpkin. I imagine, like with alcohol tolerance, everyone has their own limits for how much they can handle in a given amount of time. Right about now you’ll have people who are already tired of all the pumpkin things, people who have barely had enough and people who NEVER have enough.
I fall in to the latter category. Never enough. I want all the pumpkin things all the time. Since they’re only in season in September and October, I use other squashes in place of pumpkin but the results are basically the same. I have no squash limit.
I also have no limit when it comes to these white chocolate pumpkin pie biscotti. They’re perfectly spiced, have a hint of caramel from the use of dark brown sugar which is offset by the white chocolate both in the cookie and generously drizzled on top. The chocolate melts all over as you dunk them in your morning brew which leaves a hint of sweet spice behind in your mug when you sip.
I’ve been sitting next to my wide open patio doors every morning as the brisk, cool air chills my toes sipping my coffee and dunking these biscotti while I obsessively watch Gilmore Girls and organize the day ahead. It’s been the perfect way to wake up each morning.
If you haven’t made biscotti before, it’s very easy but can be quite fiddly. The dough is sticky which makes it a pain in the butt to work with and the baking process is a bit long. It isn’t difficult in any way but you do have to commit at least an hour for making the dough, shaping, baking, cutting, baking, flipping, baking, cooling, etc. You will have to wait at least 20 minutes to drizzle the chocolate over the biscottis and then, if you can manage, wait while the chocolate sets. That part is optional. As long as you don’t mind chocolate all over your fingers and possibly face, you don’t need to wait for it to set.
Do any of us really mind that?
If you grease your hands with some butter or a touch of oil, it makes the dough a lot easier to handle and really won’t stick to your hands at all. You also 100% have to line your baking sheet with either parchment paper or a silicone baking sheet. It makes it one thousand times easier to handle and makes sure the bottoms won’t brown too much given the long baking time.
I recommend a very sharp pizza cutter for the cutting as a dull one will only break your biscottis prematurely and I’m not a fan of using a knife- it leaves too much room for a crumbly mess. Read the instructions step by step before you begin and I promise it’ll turn out just fine!
If you drop them on the floor after pulling them out of the oven and they shatter everywhere, well, that’s your own fault. It’s also really bloody annoying. Not that I’ve ever done that…
The good news? Apart from how amazing and addictive they are? All of your hard work will pay off for a couple of weeks. Biscotti will keep perfectly for up to 2 weeks in a good, airtight container. So do yourself a favor and double the recipe or hide them from everyone else in your house and you’ll have perfect morning treats or afternoon pick me ups for weeks with no extra work or dollas spent!
Don’t forget to follow me on instagram and if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- ¼ cup salted butter, softened
- ⅔ cup packed dark brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- 1¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- pinch of black pepper
- 2½ cups all purpose flour*
- ½ tsp salt
- 1½ tsp baking powder
- 1 cup white chocolate chips or chunks, divided
- Preheat oven to 350F
- In the bowl of a standmixer, cream together butter, brown sugar and spices.
- Add egg and vanilla, beat well until light and creamy.
- Add pumpkin and beat well.
- in a large bowl, sift together flour, salt and baking powder and add to the wet ingredients.
- Mix until combined then stir in ½ cup white chocolate chips. Dough will be very sticky.
- On a parchment paper lined baking sheet, with greased hands, divide dough in to two balls and press in to two logs about one inch thick.
- Bake for 20 minutes, remove from the oven and reduce temperature to 300F.
- Allow dough to rest for 5 minutes then slice in to 20-24 cookies.
- Lay cookies cut side down on baking sheet and bake for an additional 15 minutes. Flip cookies and continue to make for 10 more minutes.
- Remove cookies from the oven and allow to cook completely on the baking sheet on a wire rack.
- When cool, melt remaining white chocolate and generously drizzle over each biscotti.
- When chocolate has set, store in an airtight container on the counter for up to 3 weeks.
For all the pumpkin things, click HERE!