Pumpkin Spice Latte Biscotti
Yes, Pumpkin spice latte biscotti.
I, too, have an obsession with pumpkin. I think I have told you all this before. I confess, but I’m not ashamed. And anytime I have the chance to add espresso (I use this one) into the mix, I DO! Because I also have an obsession with coffee.
Now you can eat your pumpkin spice latte if you choose.
Try our Pumpkin Muffins!
Pumpkin Spice Latte Biscotti
How to make Pumpkin Biscotti
Preheat oven to 300° F. and line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.
In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat to combine.
Add dry ingredients and mix until well combined.
On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
Bake in preheated oven for 35-40 minutes, or until firm and hollow-sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to the baking sheet, with the cut side down, and bake 15 minutes.
Turn biscotti over and bake another 15 minutes, they should be firm to the touch.
Try our Peanut Butter Balls!
The smell from the kitchen is divine while this is baking.
Remove to a cooling rack and allow to cool completely.
Drizzle cooled biscotti with melted chocolate.
This biscotti has a wonderful pumpkin flavor with a little kick. Who doesn’t love biscotti with a hot cup of coffee?
Looking for some other pumpkin sweets? Check out our Gingersnap Crust Pumpkin Pie , Easy Pumpkin with Cream Cheese Filling and Creamy Pumpkin Pie Bars!
Check out our Bread Pudding!
Pumpkin Spice Biscotti with White Chocolate Recipe
Pumpkin Spice Latte Biscotti
Ingredients
- 3 cups All-Purpose Flour
- 1 1/2 tsp. Baking Powder
- 2 1/2 tsp. Instant Espresso Powder
- 1/2 tsp. Salt
- 2 tsp. Cinnamon
- 1 tsp. Ginger
- 1/2 tsp. Nutmeg
- 1/2 cup Unsalted Butter, room temperature
- 1 cup Sugar
- 3 large Eggs
- 1 1/2 tsp. Vanilla Extract
- 3/4 cup Pumpkin Puree
- White Chocolate Candy Coating or white chocolate chips melted
Instructions
- Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
- Add dry ingredients and mix until well combined.
- On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
- Bake in preheated oven for 35-40 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
- Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes.
- Turn biscotti over and bake another 15 minutes.
- Remove to a cooling rack and allow to cool completely.
- Drizzle cooled biscotti with melted chocolate.
Hello! These would be perfect for a Pittsburgh cookie table in Sept.! I am looking for recipe’s that could be made up to at least a week in advance. Could these be frozen? And if so, for how long?
Thanks!
Absolutely! Freeze them layered between parchment paper for up to 2 months for the best quality.
I made this today and the dough was so soft I have had to bake at a higher temp and for longer. There is no way 300 degrees was enough for the midwest. Maybe my location had something to do with it. Hoping baking for a hotter temp and longer will make them more firm.
Hi, Holly. The biscotti dough is soft and is formed by dampening your fingers. It should have baked fine at 300 degrees. They are twice-baked. How did they turn out for you?
These turned out great! Followed the recipe exactly. Thanks!
Awesome!!!! Thanks!