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Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

ByTaylor
Jump to Recipe· 4.5 from 35 reviews

I can’t wait to share this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe with you—it’s one of those treats that instantly transports me to cozy autumn mornings. The warm spices blended with pumpkin puree create such a comforting, balanced flavor, and that touch of white chocolate drizzle adds a lovely sweetness that makes these biscotti truly special. Whether you’re dunking these crispy delights into your morning coffee or wrapping them up as a gift, they’re a must-try for anyone who loves seasonal baking with a twist.

What I love most about this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe is how approachable it is, especially if biscotti feels intimidating. The step-by-step method helps you create perfectly crunchy biscotti with just the right amount of spice and pumpkin warmth. Plus, the drizzle on top isn’t just for looks—it’s a simple upgrade that impresses every single time. I’m convinced you’ll find these biscotti quickly become your go-to cozy snack or gift idea this season.

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Why This Recipe Works

  • Balanced Spices: The blend of cinnamon, cloves, ginger, and nutmeg perfectly complements the pumpkin flavor without overpowering it.
  • Texture Magic: Baking the biscotti twice creates that iconic, satisfyingly crunchy bite that holds up well for dunking.
  • Simple Yet Elevated: The white chocolate drizzle adds a touch of elegance and sweetness that feels indulgent but is easy to do.
  • Easy Prep: Even if you’re new to biscotti, the straightforward process with clear steps ensures success without stress.
The image shows a silver baking tray lined with brown parchment paper, holding nine biscotti pieces arranged in three rows. Each biscotti is a long, curved, golden-brown slice with a rough texture and small air holes, showing a crisp exterior. The frontmost biscotti is open-faced, revealing a thick, creamy white spread with a slightly smooth, soft texture evenly coated on the flat side. The tray is placed on a white marbled surface, and part of a woman's hand can be seen lightly touching one biscotti on the left edge. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This recipe strikes a great balance between classic biscotti staples and the seasonal twist of pumpkin and spice. Each ingredient serves a purpose for flavor, texture, or aroma, and grabbing fresh orange for zest makes a world of difference—you’ll taste the brightness in each bite.

  • Unsalted butter: Provides richness and helps with that tender crumb in the biscotti.
  • Canned pumpkin puree: Adds moisture and that beautiful pumpkin flavor we’re after—no need to roast fresh pumpkin here!
  • Sugar: Sweetens just enough to balance the spices and pumpkin.
  • Eggs: Bind the dough and give structure so your biscotti won’t crumble.
  • Orange zest: Lifts the flavor with bright citrus notes that contrast the warm spices brilliantly.
  • Vanilla: Rounds out the flavor profile with cozy, sweet undertones.
  • Flour: The foundation of the dough; all-purpose works perfectly here for good texture.
  • Baking powder: Gives just a touch of lift while keeping the biscotti firm and crunchy.
  • Salt: Enhances all the other flavors and balances sweetness.
  • Ground cinnamon, cloves, ginger, nutmeg: Classic pumpkin spices that make this biscotti unmistakably seasonal.
  • Demerara sugar: Sprinkled on the loaves before baking to add lovely crunchy crystals.
  • White chocolate: Melted and mixed with pumpkin spice for that irresistible drizzle finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love experimenting with this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe by swapping out or adding a few ingredients to suit different moods or seasons. You might find you prefer more spice or want to add nuts for crunch. Feel free to make it your own—biscotti are wonderfully forgiving!

  • Add-ins: I sometimes toss in chopped pecans or walnuts for extra texture and nutty flavor, which pairs so well with the pumpkin spices.
  • Spice level: If you like your biscotti spicier, try increasing the cinnamon or ginger slightly—it wakes up the flavor beautifully.
  • Chocolate twist: For a decadent alternative, try dipping the bottoms of the biscotti in dark chocolate instead of drizzling white chocolate.
  • Gluten-free option: I haven’t tried it yet, but swapping in a gluten-free flour blend might just work if you’re cautious about gluten.

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

Step 1: Gather ingredients and prepare your baking sheets

First things first, preheat your oven to 350°F and line two baking trays with parchment paper, then lightly grease them so the biscotti don’t stick. Having your ingredients measured and ready makes the process smoother—baking is all about timing and flow!

Step 2: Mix dry ingredients separately

In a medium bowl, whisk together the flour, baking powder, salt, and all those cozy spices—cinnamon, cloves, ginger, and nutmeg. Setting this aside keeps your spice blend evenly distributed before adding it to the wet mixture.

Step 3: Cream butter and sugar

Using a stand mixer or hand mixer, beat the melted butter and sugar together until the mixture lightens in color, about 2-3 minutes. This step might surprise you since the butter is melted, but creaming them well helps give your biscotti a soft-but-crisp texture, which is key here.

Step 4: Add eggs, vanilla, pumpkin, and orange zest

Once the butter and sugar are creamy, add the eggs one at a time, blending well after each addition. Then stir in the vanilla extract, pumpkin puree, and freshly grated orange zest. The orange zest adds a bright, fresh note that really balances the richness of the pumpkin.

Step 5: Combine dry ingredients with wet

Slowly add your flour and spice mixture to the wet ingredients, mixing just until combined. Don’t overmix here because you want a tender biscotti without tough spots. The dough will be thick and a little sticky—perfect for shaping.

Step 6: Shape and bake the biscotti logs

Divide the dough into two equal portions. On your parchment-lined sheet tray, shape each portion into a flat rectangle about 1 inch thick. Then sprinkle the tops generously with coarse Demerara sugar—it adds a delightful crunch and sparkle when baked. Bake these logs for 25 to 30 minutes until firm and lightly golden.

Step 7: Slice and bake again

After the initial bake, remove the biscotti from the oven and allow it to cool a bit—about 5 minutes so it’s easier to handle. Using a sharp serrated knife, slice the logs diagonally into 2-inch pieces. Stand them upright on their sides and bake again for 18-20 minutes, flipping halfway through, until they’re crisp and golden. This double-bake is what gives biscotti that signature crunch.

Step 8: Drizzle with white chocolate and enjoy!

While the biscotti cool completely, gently melt your white chocolate and stir in the half teaspoon of pumpkin spice for an extra flavor pop. Drizzle the chocolate over the cooled biscotti or dip the bottoms for an elegant touch. Let the chocolate set on parchment paper before serving or storing.

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Pro Tips for Making Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

  • Melted Butter’s Role: Using melted butter gives the biscotti a tender crumb while still letting them get crisp—it’s my go-to for soft but crunchy texture.
  • Don’t Skip the Double Bake: This is key to getting that classic biscotti crunch that holds up well for dunking.
  • Sharp Knife for Slicing: A serrated knife helps you cut clean slices without crumbling the biscotti.
  • Cool Before Chocolate: Allowing biscotti to cool fully before adding white chocolate prevents the drizzle from melting and keeps it looking pretty.

How to Serve Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

A wooden cutting board placed on a white marbled surface holds several pieces of biscotti, each consisting of two golden-brown, crisp layers with a rough texture and visible small holes, sandwiching a thick layer of light tan cream filling. Some biscotti are fully assembled with the cream filling visible between the layers, while others show only one layer spread with the cream. The biscotti are arranged loosely, and a light gray cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—just a little extra sprinkle of pumpkin spice or cinnamon over the white chocolate drizzle before it sets. It adds a festive look and enhances that signature flavor. Sometimes, I toss a few whole toasted pumpkin seeds nearby on the plate for a little extra crunch and visual charm.

Side Dishes

These biscotti pair beautifully with a hot cup of coffee, chai tea, or even warm apple cider. For a brunch spread, I love serving them alongside fresh fruit or a creamy pumpkin latte for a full-on fall vibe that always impresses guests.

Creative Ways to Present

For a festive touch at parties, I’ve arranged these biscotti standing upright in a pretty mason jar, tied with a burlap ribbon and a cinnamon stick. They also make great edible gifts tucked into cellophane bags with a personalized tag. Honestly, they’re so attractive drizzled with white chocolate that you barely need any extras to wow your friends.

Make Ahead and Storage

Storing Leftovers

After they’ve fully cooled, store any leftover biscotti in an airtight container at room temperature. They stay fresh and crisp for about a week, which I find perfect for snacking over coffee breaks or keeping on hand for unexpected guests.

Freezing

I’ve frozen biscotti before by wrapping them tightly in plastic wrap, then placing them in a resealable freezer bag. When thawed at room temperature, they maintain their crunch and flavor wonderfully. It’s a great way to prep ahead for seasonal baking or gifts.

Reheating

If your biscotti soften a bit during storage, just pop them in a 300°F oven for 5-7 minutes to revive that unmistakable snap. Avoid microwaving, as it tends to soften them too much—oven heat is best for crunch retention.

FAQs

  1. Can I make this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe dairy-free?

    Absolutely! You can substitute dairy-free butter or coconut oil for the unsalted butter and use dairy-free white chocolate for the drizzle. Keep in mind that this might slightly alter the texture, but the flavor and crunch will still be delightful.

  2. How long do these biscotti stay fresh?

    Stored in an airtight container at room temperature, these biscotti stay fresh and crunchy for up to one week. If you want to keep them longer, freezing is a great option.

  3. Can I use fresh pumpkin instead of canned puree?

    Yes, but you’ll need to cook and puree the fresh pumpkin first, and ensure it’s drained well to avoid excess moisture, which can affect dough consistency. Canned pumpkin puree is convenient and reliable for this recipe.

  4. What’s the best way to slice biscotti without crumbling?

    Use a sharp serrated knife and a gentle sawing motion when slicing. Cutting when the logs are slightly cooled but still warm helps prevent crumbling and makes slicing easier.

Final Thoughts

This Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe has become one of my absolute favorites for autumn baking, and I think once you try it, you’ll understand why. It’s the perfect mix of cozy spices, pumpkin flavor, and the classic biscotti crunch, all elevated with a sweet white chocolate finish. Trust me, you’ll feel proud serving these to friends or enjoying them with your own morning coffee. I can’t recommend making a batch soon enough—it’s truly a warm hug in cookie form!

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Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 35 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 biscotti
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Pumpkin Spiced Biscotti recipe combines rich pumpkin puree with warm spices and a hint of orange zest, creating a perfect crunchy treat for fall. The biscotti are twice-baked to achieve their signature crisp texture and finished with a luscious white chocolate and pumpkin spice glaze.

Ingredients

Biscotti:

  • 1/2 cup unsalted butter, melted
  • 1/2 cup canned pumpkin puree
  • 1 cup sugar
  • 2 eggs
  • 1 orange, zested
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Demerara sugar, for dusting

Glaze:

  • 1 cup white chocolate, melted
  • 1/2 teaspoon pumpkin spice

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350 °F and line two sheet trays with greased parchment paper to prevent sticking.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until evenly combined. Set aside.
  3. Cream butter and sugar: Using a stand mixer, beat together the melted butter and sugar until the mixture becomes pale yellow. Use a spatula to scrape down the sides of the bowl once or twice during mixing.
  4. Add wet flavorings: Beat in the eggs, vanilla extract, and orange zest until fully incorporated and smooth.
  5. Combine dry and wet ingredients: Gradually add the flour mixture to the wet batter, mixing just until combined to avoid overworking the dough.
  6. Shape the dough: Divide the dough evenly into two portions. Place each portion onto a sheet tray and use an offset spatula to shape into a flat rectangle about 1 inch thick. Sprinkle the tops generously with coarse Demerara sugar for crunch and sweetness.
  7. First bake: Bake the loaves in the preheated oven for 30 minutes or until set and slightly golden on top.
  8. Slice biscotti: Remove the loaves from the oven and transfer them onto a cutting board. Using a sharp knife, slice the loaves on a diagonal into 2-inch pieces.
  9. Second bake: Stand the biscotti pieces on their sides on the parchment-lined sheet trays. Bake again for 20 minutes, flipping them halfway through to ensure even browning until they are crisp and lightly golden.
  10. Cool biscotti: Remove the biscotti from the oven and let cool completely for about 10 minutes.
  11. Prepare glaze: Stir the pumpkin spice into the melted white chocolate until fully combined.
  12. Decorate biscotti: Drizzle the white chocolate glaze over the cooled biscotti or dip the bottoms in the glaze. Place them back on parchment paper to set.
  13. Serve and store: Once the glaze has hardened, serve your pumpkin spiced biscotti with tea or coffee. Store in an airtight container to maintain crispness.

Notes

  • Ensure the biscotti are completely cooled before decorating with glaze to prevent melting.
  • Use an offset spatula for evenly shaping the dough rectangles to ensure consistent baking.
  • For a dairy-free version, substitute butter with coconut oil and use dairy-free white chocolate.
  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • Demerara sugar adds a nice crunch and subtle molasses flavor but can be replaced with turbinado sugar if unavailable.

Nutrition

  • Serving Size: 1 biscotti
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 90 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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