Spiced Pumpkin Walnut Biscotti with White Chocolate

The best ever Spiced Pumpkin Walnut Biscotti with White Chocolate! Crisp and simply delicious biscotti, made with super simple ingredients. All the baking basics, plus pumpkin puree, crunchy toasted walnuts, and, of course, plenty of pumpkin spice! What’s not to love? After baking, these cookies are generously dipped (or drizzled!) with sweet and creamy white chocolate and finished with a few extra toasted walnuts…Every bite really just melts in your mouth! Especially when served with your favorite cup of coffee. Perfect for casual Fall days, Thanksgiving morning, and any day in between!

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

→ This post is also available as a Web Story: Pumpkin Biscotti

About The Recipe

Biscotti is one of our go-to breakfast cookies. It’s just the right amount of cookie to satisfy a sweet craving, but also help the morning really start off right! And since you all loved our Double Chocolate Biscotti recipe, we decided to give them a bit of a Fall makeover.

What could be more Fall than pumpkin, toasted walnuts, and white chocolate?

It’s really no secret that I absolutely love pumpkin (even if I’m the only one in my family who feels this way…) and I love cookies, especially with a cup of coffee! So, my mom decided to combine both of my favorite things into one delicious treat.

And let me just say, these biscotti are SO. GOOD.

Every bite is sweet, lightly spiced, pumpkin-y, and just a touch nutty from all the chopped walnuts! Oh, and when you get a bite with white chocolate…there is no better cookie to have with your coffee in the mornings!

five biscotti on wood serving board with two in front, a mug of coffee, mini white pumpkins, and walnuts

Equipment Needed

  • Mixing Bowls
  • Whisk
  • Mixer
  • Sheet Pans
  • Parchment Paper
  • Cutting Board
  • Serrated Knife

Ingredients

For the cookie:

  • All-Purpose Flour
  • Baking Soda
  • Salt
  • Pumpkin Pie Spice
  • Unsalted Butter
  • Sugar
  • Eggs
  • Vanilla Extract
  • Pumpkin Puree
  • Toasted Walnuts
flour, pumpkin, pumpkin pie spice, sugar, eggs, walnuts, butter, baking soda, salt, and vanilla on marble counter

For the white chocolate:

  • White Chocolate
  • Toasted Walnuts
white chocolate and chopped walnuts in bowls

Instructions

Whisk together flour, salt, baking soda, and pumpkin pie spice. Set aside.

Beat butter and sugar.

Mix in eggs and vanilla.

Beat in pumpkin.

Mix in dry ingredients.

Stir in walnuts.

With lightly greased hands, form the dough into a log and place on lined baking sheet. Flatten dough to about 1 inch thick. Bake at 350 for 35 minutes, or until firm.

Remove from the oven and let cool slightly. Reduce the oven temperature to 250 degrees. Slice biscotti into 1 inch slices and place bake on lined pan.

Bake for 25 minutes. Turn the cookies over. Bake for another 25 minutes. Take out of the oven and let cool.

baked biscotti slices on pan

Melt white chocolate. If the chocolate is too thick, add a couple of Tablespoons of vegetable oil to the melted chocolate to loosen it.

melted white chocolate in bowl

Dip biscotti in melted white chocolate and top with toasted walnuts.

Fresh vs Canned Pumpkin?

We have done a LOT of pumpkin recipes and, I can say without a doubt, for sweet recipes, canned pumpkin is the way to go. It lends itself better to sweet recipes, in our opinion, but if you only have fresh, then it’s okay to use it.

How To Store

The best things about this biscotti is that it stores really well! You can store these cookies in a sealable bag on the counter for about 2-4 days, or store them in a freezer safe container/zip-top bag for about 1-2 months.

Other Recipes You May Like

overhead shot of four pumpkin biscotti on white plate with coffee and three mini pumpkins

Expert Tips

  • 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.
  • You may need to add a few Tablespoons of vegetable oil to the white chocolate to make it thin enough to dip.

When you make this Spiced Pumpkin Roll with White Chocolate Cream Cheese Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Spiced Pumpkin Walnut Biscotti with White Chocolate

Traci
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.
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Breakfast
Cuisine Italian
Servings 12
Calories 255 kcal

Ingredients
 

  • 2 cups all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 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

Serving: 1cookieCalories: 255kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 242mgPotassium: 92mgFiber: 1gSugar: 17gVitamin A: 960IUVitamin C: 1mgCalcium: 22mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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