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–+ servings
Frosted pumpkin spice biscotti on a blue plate

Pumpkin Spice Biscotti

These Pumpkin Spice Biscotti are crisp, delicately spiced, and perfect for fall. A drizzle of white chocolate adds just the right touch of sweetness to these festive, cozy cookies.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 14
Course: Breakfast, Dessert
Cuisine: Italian, Mediterranean
Calories: 219
Ingredients Method Nutrition Notes

Ingredients
  

  • ¾ cup white flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup white granulated sugar
  • 1 teaspoon pumpkin spice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree
  • 1 tablespoon light-tasting olive oil
  • ½ cup chopped pecans
  • ½ cup raisins
  • ½ cup white chocolate chips

Method
 

  1. Preheat the oven to 350°F. Soak raisins in hot water for 10 minutes, then drain. Then, mix the dry ingredients in one bowl and the wet ingredients in another. Using a hand mixer, combine the two sets of ingredients, then gently fold in your toppings (pecans and raisins).
  2. Form the dough into a log about 10-12"× 3" × 1" and place on a parchment-lined baking sheet.
  3. Bake at 350°F for 30 minutes, then cool 20 minutes while keeping the oven on. Slice into ¾" pieces; bake for 10 minutes on the first side, then flip the cookies and bake an additional 10-15 minutes until golden and crisp.
  4. Cool fully, and if desired, melt white chocolate and drizzle over biscotti.

Nutrition

Serving: 1biscottiCalories: 219kcalCarbohydrates: 27.8gProtein: 6.7gFat: 9.5gSaturated Fat: 2.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 4.1gCholesterol: 145.3mgSodium: 140.2mgPotassium: 159.3mgFiber: 1.7gSugar: 14.9g

Notes

For extra crisp biscotti, let them cool completely on the baking sheet after the second bake. They’ll continue to firm up as they cool.

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