Spiced Pumpkin Walnut Biscotti with White Chocolate

overhead shot of pumpkin biscotti with mini pumpkins, a cup of coffee, and flowers

Spiced Pumpkin Walnut Biscotti with White Chocolate

The perfect cookie to enjoy with your coffee during the Fall! This Spiced Pumpkin Walnut Biscotti with White Chocolate is perfectly sweet, extra pumpkin-y, crisp, and SO delicious.

Course: Breakfast

Cuisine: Italian

Prep Time: 20

Cook Time: 1 15

Total Time: 1 35

Servings:

Calories: 255kcal

Ingredients

2 cups all purpose flour
2 teaspoons pumpkin pie spice
⅜ teaspoon baking soda
1 teaspoon salt
¼ cup unsalted butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
¼ cup pumpkin purée
1 cup walnuts toasted and chopped
2 cups white chocolate pieces melted

Instructions

Heat oven to 350 degrees F.
Line a sheet pan with parchment paper. Set aside.
In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt. Set aside.
With an electric mixer, beat butter and sugar.
Mix in eggs and vanilla.
Beat in pumpkin.
Stir in flour mixture.
Add walnuts.
Form into a log.
Place on prepared pan.
Flatten log to 1 inch thick.
Bake for 35 minutes, or until firm.
Remove from oven.
Reduce oven temperature to 250 degrees F.
Using a serrated knife, slice ends off biscotti.
Slice biscotti horizontally into 1 inch slices.
Place slices back on pan.
Bake for an additional 25 minutes per side, until crisp.
Remove cookies to cooling rack.
Dip each cooled cookie into melted chocolate and sprinkle with additional chopped walnuts, if desired.

Notes

Make sure you have canned pumpkin puree, NOT pumpkin pie filling.
Remember to preheat your oven!
When working with the dough, lightly grease your hands to help shape it.
Baking times may vary depending on the size of your biscotti.

Nutrition