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Pumpkin Biscotti with White Chocolate Drizzle Recipe
by Alison Bermack

Pumpkin Biscotti with White Chocolate Drizzle

These biscotti won’t last long in your cookie jar. Although they can be made year round, they are perfect for the Fall months when pumpkin is seasonal. A white chocolate drizzle adds the finishing touch to the subtle pumpkin taste in these crunchy, flavorful cookies.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 1


  • 3 cups flour
  • 1 ½ teaspoons baking soda
  • ¾ cup sugar
  • 2 eggs, another for egg wash
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter, softened
  • ¼ cup pumpkin puree
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 4 ounce bar white chocolate


  1. Pre-heat the oven to 325 degrees. In a food processor fitted with a steel blade, mix together flour, baking soda, sugar, eggs, vanilla, butter, pumpkin puree, cinnamon, nutmeg and salt. Transfer mixture to a well floured parchment paper lined surface and bring dough together in a ball. (If dough is too sticky to work with, sprinkle on a bit more flour.) Separate into two or three pieces and mold into logs approximately 6-8 inches long and 1 ½ - 2 inches wide, pressing down until the dough is about an inch thick. Brush the top and sides of the log with egg wash. (Lightly beat an egg to create a wash.)
  2. Bake in the center rack of the oven for approximately 30 minutes until golden. Remove from oven and cool for about 10 minutes. When cooled, slice into pieces ¼ inch thick on a diagonal. Place the cookies flat side down and bake for about 10 minutes. Flip once and bake the other side for another 10 minutes. Remove from the oven and place on a cooling rack.
  3. Melt white chocolate in the microwave for a minute, stirring once. Spoon the chocolate into a small sandwich bag, cut a small piece of the corner and drizzle onto the biscotti. Allow the chocolate to harden and store the biscotti in an airtight container for several weeks.