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?

four pumpkin biscotti stacked on white plate with mug of coffee behind with biscotti in it

five biscotti on wood serving board with pumpkins, flowers, and walnuts, with two biscotti laying in front of the board

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.

flour, pumpkin pie spice, salt, baking soda in glass bowl

dry ingredients whisked together in a glass bowl

Beat butter and sugar.

Mix in eggs and vanilla.

egg and vanilla added to butter and sugar mixture

eggs and vanilla mixed with butter mixture

Beat in pumpkin.

Mix in dry ingredients.

dry ingredients added to pumpkin mixture

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.

biscotti dough shaped on lined parchment pan

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.

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

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

biscotti dipped in glass of melted white chocolate

eleven dipped biscotti's on wire cooling rack with walnuts sprinkled on top

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.

Spiced Pumpkin Walnut Biscotti with White Chocolate