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- 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt To start, gather your dry ingredients. The all-purpose flour gives the biscotti structure. Baking powder and baking soda help it rise. Pumpkin pie spice brings warmth and flavor. Salt balances the sweetness, enhancing all the flavors. - ¼ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree (canned or fresh) Next, you’ll need the wet ingredients. Unsalted butter adds richness. Granulated sugar sweetens and helps create a light texture. Eggs bind everything together while adding moisture. Vanilla extract adds a lovely aroma. Pumpkin puree gives that classic fall flavor and keeps the biscotti soft. - 1 cup white chocolate chips - ¼ cup chopped pecans (optional) Finally, don’t forget the mix-ins! White chocolate chips add sweetness and creaminess. Chopped pecans give a nice crunch. You can skip the pecans if you want a smoother texture. These ingredients make the biscotti truly delightful. First, set your oven to 350°F (175°C). This temperature helps the biscotti bake evenly. Next, take a baking sheet and line it with parchment paper. This step keeps the biscotti from sticking and makes cleanup easy. In a bowl, whisk these dry ingredients together: - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - 1 teaspoon pumpkin pie spice - ½ teaspoon salt Set this bowl aside. In a large mixing bowl, cream together: - ¼ cup unsalted butter, softened - ¾ cup granulated sugar Mix until it's light and fluffy. Next, add in: - 2 large eggs, one at a time - 1 teaspoon vanilla extract - 1 cup pumpkin puree Blend until well combined. Now, take your dry mix and fold it into the wet ingredients. Be careful not to overmix; just combine until you see no dry flour. If you want to add some fun, fold in: - 1 cup white chocolate chips - ¼ cup chopped pecans (optional) Transfer the dough onto a lightly floured surface. Shape it into a log about 12 inches long and 2-3 inches wide. Place this log onto your lined baking sheet. Now, it’s time for the first bake. Bake the log for 25-30 minutes, or until it feels firm to the touch. After that, cool it for about 10 minutes on the baking sheet. Once it has cooled, carefully slice the log into 1-inch wide pieces using a serrated knife. Arrange these slices cut side down on the baking sheet. Return the biscotti to the oven for a second bake. Bake for an additional 10-12 minutes until they are crisp and golden. Flip them halfway for even crispness. Finally, let the biscotti cool completely on a wire rack. Enjoy your tasty creation! To get the right texture for your biscotti, avoid overmixing. When you mix the dry and wet ingredients, do this gently. Overmixing can lead to tough biscotti. Instead, mix until you see no dry flour. You want a dough that feels firm but not too dry. It should hold its shape when you form it into a log. If it sticks to your hands, add a little flour. If it feels crumbly, mix in a tiny bit of water. To make your biscotti even more pumpkin-spiced, add a little more pumpkin pie spice. A half teaspoon more can boost the flavor without being too strong. You can also add a splash of maple syrup or a touch of brown sugar for extra richness. These ingredients deepen the taste and make each bite delightful. For serving, place your biscotti in a tall mug or a pretty box. This makes a great gift or a fun treat for yourself. Drizzling melted white chocolate on top adds a sweet touch. It makes the biscotti look fancy too. Use a spoon or a piping bag for a nice design. Enjoy them with coffee or tea for a cozy experience! {{image_2}} You can boost the taste of your pumpkin spice biscotti in fun ways. Adding nuts or dried fruits can give your biscotti a nice crunch. I love using chopped pecans for a rich, buttery flavor. You can also add dried cranberries or raisins for a sweet touch. Different types of chocolate can change the flavor as well. While white chocolate chips shine, dark chocolate can add a bold taste. Mix and match to find your favorite combination! If you need a gluten-free version, it’s easy to adapt! Use almond flour or a gluten-free flour blend. This keeps the texture light and gives a nice nutty flavor. Just follow the same steps in the recipe, and you won’t miss the gluten at all! For a vegan twist, you can replace the eggs. Use flax eggs or applesauce to bind the dough. This keeps the biscotti moist and delicious. Also, switch to plant-based butter and chocolate. There are many great options available that taste just as good. This way, you can enjoy pumpkin spice biscotti while sticking to your diet! To keep your pumpkin spice biscotti fresh, store them in an airtight container. This helps maintain their crispness. You can keep them at room temperature for up to a week. If you live in a humid area, use parchment paper between layers. This prevents them from getting soggy. For longer storage, freezing is the best option. Place the cooled biscotti in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze them for up to three months. When you're ready to enjoy, thaw them at room temperature. For extra crispness, pop them back in the oven for a few minutes. When stored properly, these biscotti can last about a week at room temperature. In the freezer, they maintain quality for up to three months. After that, they may lose flavor and texture, but they are still safe to eat. Always check for any signs of spoilage before enjoying them. You can tell when biscotti is done by checking its firmness. During the first bake, the log should be firm to the touch, not soft. After slicing, for the second bake, look for a golden color and a crisp texture. A good rule is to bake until they are lightly brown and sound hollow when tapped. Yes, you can make these biscotti ahead of time. Bake them, then let them cool completely. Store them in an airtight container at room temperature for up to two weeks. If you want to keep them longer, you can freeze them for up to three months. Just thaw them at room temperature when you’re ready to enjoy. Pairing these biscotti can enhance your experience. For drinks, I recommend a warm latte or spiced chai. Both drinks match the pumpkin spice flavor well. You can also enjoy them with hot cocoa for a cozy treat. For food, consider a creamy cheese or a light fruit spread. These combinations create a delightful balance with the sweet biscotti. This post covers making delicious pumpkin spice biscotti. You learned about the needed ingredients, the mixing process, and baking steps. I also shared tips for perfect texture and flavor. There are ideas for variations to suit different diets, plus storage tips to keep your biscotti fresh. Enjoy making this treat as your new fall favorite. Whether you share them or savor them yourself, these biscotti will delight! Happy baking!

Pumpkin Spice Biscotti with White Chocolate

Indulge in the flavors of fall with our delicious Pumpkin Spice Biscotti with White Chocolate! This easy recipe combines pumpkin puree, warm spices, and sweet white chocolate chips to create the perfect crunchy treat. Ideal for pairing with your favorite coffee or tea, these biscotti are a must-try this season. Click through to explore this simple recipe and impress your friends with this delightful autumn snack!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon pumpkin pie spice

½ teaspoon salt

¼ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree (canned or fresh)

1 cup white chocolate chips

¼ cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

        Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree, mixing until combined.

          Gradually fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

            If using, fold in the white chocolate chips and chopped pecans until evenly distributed.

              Transfer the dough onto a lightly floured surface and form it into a log about 12 inches long and 2-3 inches wide. Place it onto the prepared baking sheet.

                Bake for 25-30 minutes, or until the log is firm to the touch. Allow it to cool for about 10 minutes on the baking sheet.

                  Once cooled, carefully slice the log into about 1-inch wide pieces using a serrated knife. Arrange the slices cut side down on the baking sheet.

                    Return the biscotti to the oven and bake for an additional 10-12 minutes until crisp and golden, flipping them halfway through.

                      Let the biscotti cool completely on a wire rack.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti

                          - Presentation Tips: Serve the biscotti in a tall mug or a decorative box, drizzled with melted white chocolate on top for added flair. Pair it with a warm beverage for an extra cozy treat!