Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

Friends, if you’re anything like me, you adore cozy fall flavors, and this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe hits all the right notes. It’s that perfect little treat where crisp meets spice, and the white chocolate drizzle feels like a sweet hug on a chilly afternoon. You can enjoy them with your morning coffee or dip them into a cup of warm tea for a snack that’s both comforting and a little fancy.

I’ve made these biscotti countless times when pumpkin season rolls around, and what makes them truly special is the balanced blend of warm spices with that subtle citrus kick from the orange zest. Plus, adding the pumpkin puree keeps them delightfully moist inside, even with the twice-baked crunch outside. This Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe is definitely one you’ll want to bookmark and bake again and again.

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Ingredients & Why They Work

The ingredients in this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe come together to create a perfect harmony of flavor and texture. Each plays a crucial role, from the pumpkin puree adding moisture to the spices building that classic fall warmth.

• Unsalted Butter: Melting it brings richness and helps with the dough’s texture—don’t use salted butter here to control salt levels.
• Canned Pumpkin Puree: Ensures consistent moisture and a lovely pumpkin flavor; fresh pumpkin might add too much water.
• Sugar: Adds sweetness and helps with browning; I prefer regular granulated sugar for the right crunch.
• Eggs: Bind everything and provide structure.
• Orange Zest: Adds a bright freshness that lifts the heavier spices and pumpkin.
• Vanilla Extract: Rounds out flavors with a subtle sweetness.
• Flour: The base of the biscotti; use all-purpose for crunch and structure.
• Baking Powder: Gives biscotti a slight lift without making them cakey.
• Salt: Enhances all the other flavors.
• Ground Spices (Cinnamon, Cloves, Ginger, Nutmeg): Classic pumpkin pie spices that create that signature autumnal flavor.
• Demerara Sugar: Sprinkled on top before baking for a delightful crunchy crust.
• White Chocolate: Melted for drizzling; pairs beautifully with pumpkin and spices.
• Pumpkin Spice: Mixed into the drizzle for an extra flavor kick.

Tweak to Your Taste

I like my Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe just as is, but feel free to put your spin on it! Once you get comfy with the basics, tweak the spices or the chocolate coating to suit your cravings.

• Nut Variation: I sometimes add chopped walnuts or pecans to the dough for extra crunch, which pairs incredibly well with the pumpkin flavors.
• Dairy-Free Option: Use a dairy-free butter substitute and vegan white chocolate to make it friendly for dietary restrictions—I’ve done this and it still turned out delicious.
• Spice Levels: Adjust the cinnamon or pumpkin spice up or down depending on how warm or mild you like your biscotti.
• Chocolate Coating: Try dipping half the biscotti bottoms instead of drizzling for a more decadent touch.

Step-by-Step: How I Make Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

Step 1: Prep and Gather

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. I always grease mine lightly just to be safe. This step sets you up for smooth baking and easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, salt, and your warm pumpkin spices. Mixing these first helps distribute everything evenly, so your biscotti bake uniform in flavor and texture.

Step 3: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the melted butter and sugar together until the mixture turns pale yellow. It takes about 2-3 minutes and really helps create that light, buttery texture you want. Don’t forget to scrape the sides of the bowl a couple of times to get everything evenly mixed.

Step 4: Add Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract and orange zest. The orange zest adds a fresh burst that balances the spices and pumpkin so well—don’t skip it!

Step 5: Combine and Shape

Slowly fold in your flour mixture until just combined; be careful not to overmix, or your biscotti could turn tough. Then, divide the dough into two even portions. Using an offset spatula, shape each into a 1-inch thick flat rectangle right on your pan. Sprinkle generously with Demerara sugar for that signature crunchy crust.

Step 6: First Bake

Bake the logs for 25 to 30 minutes until just firm and golden on top. Don’t worry if they look a little soft—that’s how you want them before the slicing.

Step 7: Slice and Second Bake

Transfer the baked logs to a cutting board and slice on the bias into 2-inch pieces—this angled cut gives those classic biscotti shapes. Stand the slices up on their sides back on the sheet tray, giving them room to crisp evenly. Bake again for 18-20 minutes, flipping halfway, until they’re golden and crunchy.

Step 8: Drizzle the White Chocolate

Once your biscotti are completely cool, melt the white chocolate and stir in the pumpkin spice. Drizzle generously over the biscotti or dip the bottoms for a richer touch. Let the chocolate set on parchment paper before digging in.

How to Serve Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

Garnishes

I usually keep it simple with a dusting of extra pumpkin spice or a few whole pecans on the side for a nice crunch. Sometimes, a sprinkle of flaky sea salt over the white chocolate drizzle adds an unexpected savory pop that I secretly love.

Side Dishes

I love pairing these biscotti with a creamy chai latte or a robust espresso. If I’m serving them at brunch, sliced fresh fruit like pears or figs complements the warm spices wonderfully.

Creative Ways to Present

For holiday gatherings, I arrange the biscotti standing up in mason jars tied with ribbon, making both a charming decoration and an easy grab-and-go option for guests. Wrapping a few in cellophane bags tied with twine also makes for sweet, handmade gifts.

Make Ahead and Storage

Storing Leftovers

I keep my biscotti in an airtight container at room temperature—this keeps them nice and crisp for up to two weeks. If they soften, just pop them in a warm oven for a few minutes to revive that crunch.

Freezing

I’ve frozen these biscotti wrapped tightly in parchment and then foil, placing them in freezer-safe bags. When you’re ready, thaw at room temp and enjoy—they still keep their delightful texture and flavor.

Reheating

To refresh leftover biscotti, I pop them in a preheated 300°F oven for about 5 minutes. It crisp-ups the edges and warms the flavors without melting the white chocolate drizzle.

FAQs

Final Thoughts

This Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe brings me so much joy, especially on crisp autumn mornings. There’s just something about that satisfying crunch paired with warm spices and the sweet touch of white chocolate that feels like home. I encourage you to try your hand at this recipe—you’ll impress yourself with how easy it is to bake something so flavorful and elegant. Trust me, once you make these, they’ll be your go-to cozy treat for years to come!

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