Oh, you’re in for such a treat with this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe! It blends the cozy warmth of pumpkin spice with the crisp, crunchy charm of biscotti, then tops it all off with a luscious white chocolate drizzle. I love making these during the fall, but honestly, anytime you want a comforting, lightly sweet snack with your coffee, these biscotti shine bright.

What makes this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe really special is how the pumpkin puree keeps the biscotti tender yet perfectly crunchy after baking twice. Plus, the orange zest adds a lovely brightness that melts into those familiar pumpkin spice flavors. Trust me, once you try this, it’ll become your go-to autumn treat – or really, all-year friend whenever you crave something festive but not too sweet.

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Why This Recipe Works

Balanced Moisture: Pumpkin puree adds moisture so biscotti aren’t dry or overly hard after the second bake.
Warm Spice Blend: A blend of cinnamon, cloves, ginger, and nutmeg creates that quintessential pumpkin spice aroma and flavor.
Crunchy Texture: The twice-baked method ensures that satisfying crunch that makes biscotti perfect for dipping.
Delicious Contrast: The smooth white chocolate drizzle adds sweetness and a silky finish, making every bite special.

The image shows a silver baking tray lined with brown parchment paper, holding nine biscotti pieces arranged in three rows. Each biscotti is a long, curved, golden-brown slice with a rough texture and small air holes, showing a crisp exterior. The frontmost biscotti is open-faced, revealing a thick, creamy white spread with a slightly smooth, soft texture evenly coated on the flat side. The tray is placed on a white marbled surface, and part of a woman's hand can be seen lightly touching one biscotti on the left edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe serves a delicious purpose – from the butter’s richness to the spices that meld with pumpkin’s earthiness. When shopping, I always recommend using quality canned pumpkin (not pie filling!) and fresh spices for the best flavor.

Unsalted Butter: Melted butter adds rich flavor and helps create a tender crumb without heaviness.
Canned Pumpkin Puree: Provides moisture and that classic pumpkin flavor without making the dough too wet.
Sugar: Adds sweetness and helps biscotti brown beautifully.
Eggs: Bind everything together and contribute to the structure.
Orange Zest: Brightens the overall flavor profile with fresh citrus notes.
Vanilla Extract: Brings warmth and depth, balancing the spices.
Flour: Gives the biscotti structure – make sure to measure carefully to avoid dense dough.
Baking Powder: Just enough leavening to lighten the biscotti while retaining crunch.
Salt: Enhances all the flavors, cutting sweetness slightly.
Ground Cinnamon, Cloves, Ginger, Nutmeg: Classic pumpkin spice components, blended to make the flavor rich and complex.
Demerara Sugar: Coarse sugar sprinkled on top adds a crunchy, caramel-like crust.
White Chocolate: Melted for drizzling or dipping, adding creamy sweetness and a contrasting texture.
Pumpkin Spice (for glaze): Dusts the white chocolate with extra fall flavor for the finishing touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up this recipe slightly depending on the season or my mood. Don’t hesitate to personalize it – biscotti are pretty forgiving and a perfect canvas for creativity!

Variation: Sometimes, I sprinkle chopped pecans or walnuts into the dough for extra crunch and nuttiness – it adds a lovely texture.
Dairy-Free Option: Swap the butter for coconut oil or vegan butter and make sure your white chocolate drizzle is dairy-free for a lovely allergy-friendly treat.
Spice Level: If you like things spicy, a pinch more cloves or ginger amps up that warming sensation.
Chocolate Finish: Instead of drizzling, I’ve dipped half the biscotti in melted dark chocolate for a richer contrast – you can’t go wrong either way!

Step-by-Step: How I Make Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

Step 1: Prep and Combine Dry Ingredients

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and all the pumpkin spices – cinnamon, cloves, ginger, and nutmeg. This ensures the spices are evenly distributed throughout your biscotti dough. Setting this mix aside, you’re a step closer to warm, spicy goodness!

Step 2: Cream Butter, Sugar, and Mix Wet Ingredients

In your stand mixer (or with a hand mixer), combine the melted butter and sugar. Whip them until the mixture turns a pale yellow; this is a neat visual clue your sugar is properly incorporating. Don’t forget to scrape down the sides a couple of times so everything blends well. Then, add the eggs one at a time, followed by the vanilla extract and orange zest. This combo creates a fragrant, smooth batter that smells almost like a cozy cup of pumpkin latte!

Step 3: Mix Dry and Wet Ingredients, Shape Loaves

Gradually fold your dry flour-spice mixture into the wet batter until just combined – don’t overmix or your biscotti might turn dense. Divide the dough in half and place each piece on a prepared baking sheet. Shape each into a long, flat 1-inch-thick rectangle using an offset spatula or your hands. Now sprinkle generously with coarse demerara sugar on top for that crunch and caramelized sparkle after baking.

Step 4: First Bake and Slice

Bake your shaped loaves for 25 to 30 minutes, until they’re firm and golden on top. Take the trays out and transfer the loaves to a cutting board – this next part is fun! Using a serrated knife, slice the loaves at a bias into 2-inch-wide pieces. The angled cut not only looks pretty but helps create that classic biscotti shape.

Step 5: Second Bake for Crunch

Arrange the sliced biscotti cut side down onto your lined sheet trays, leaving room between each piece. Pop them back in the oven for 18 to 20 minutes, flipping halfway through so both sides get that golden crunch. Keep an eye on them – you want crisp edges but not burnt. Once done, remove and cool completely on a wire rack before moving to the chocolate drizzle step.

Step 6: Melt and Drizzle White Chocolate

While your biscotti cool, gently melt the white chocolate in a double boiler or microwave in short bursts to avoid scorching. Stir in half a teaspoon of pumpkin spice to echo that autumn vibe. Use a spoon or piping bag to drizzle the glaze over each biscotti. If you want, dip one end in the white chocolate instead for a pretty half-coated look. Let the chocolate set completely on parchment at room temp before serving.

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Tips from My Kitchen

Don’t Overmix: Mixing the batter just until combined keeps your biscotti tender inside but crisp outside.
Use a Serrated Knife: It cuts through the biscotti loaf cleanly without crushing it, giving you neat edges.
Watch the Second Bake Closely: Flip them halfway and remove when golden to avoid hard, burnt biscotti.
Cool Completely Before Drizzling: Melting chocolate on warm biscotti can cause it to melt and smear.

How to Serve Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe

A wooden cutting board placed on a white marbled surface holds several pieces of biscotti, each consisting of two golden-brown, crisp layers with a rough texture and visible small holes, sandwiching a thick layer of light tan cream filling. Some biscotti are fully assembled with the cream filling visible between the layers, while others show only one layer spread with the cream. The biscotti are arranged loosely, and a light gray cloth is partially visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with just the white chocolate drizzle – it’s elegant and lets the pumpkin spice shine. But sometimes, I top with a sprinkle of chopped toasted pecans or a light dust of extra cinnamon sugar for a festive touch. It’s all about what mood you’re in and who you’re sharing these with!

Side Dishes

These biscotti are a perfect match for your morning latte, chai tea, or even a cozy cup of hot chocolate. When I’ve had guests over, I like serving them alongside a pot of spiced cider or an assortment of cheeses and fruit for a delightful afternoon spread.

Creative Ways to Present

For holiday gatherings, arranging these biscotti standing up in a festive jar or tied in bundles with twine looks so charming. You can also box them up beautifully as edible gifts. Drizzling colorful sprinkles on the white chocolate before it sets adds a fun, playful vibe kids adore.

Make Ahead and Storage

Storing Leftovers

I keep leftover biscotti in an airtight container at room temperature for up to two weeks, and they retain that lovely crunchy texture. Avoid storing them in the fridge unless your kitchen is extremely humid, as cold air tends to soften the biscotti over time.

Freezing

If you want to make a big batch ahead, freeze the baked biscotti (before drizzling chocolate) in a sealed freezer bag for up to 3 months. When you’re ready to enjoy, thaw at room temp, then melt and drizzle with your white chocolate glaze fresh for best results.

Reheating

To bring back that just-baked crispness, pop the biscotti in a preheated 300°F oven for 5-7 minutes before serving. Just be sure they’re completely cooled if you’re applying the chocolate glaze after reheating.

FAQs

Can I substitute fresh pumpkin for canned pumpkin puree in this recipe?

You can, but be sure to cook and puree the fresh pumpkin thoroughly to remove excess moisture before measuring out the same amount as canned. Canned pumpkin is denser and more consistent, so fresh pumpkin might add more liquid, slightly affecting dough consistency.
Why do we bake biscotti twice?

Biscotti are baked twice to achieve their signature crunch and long shelf life. The first bake cooks the dough through, forming a loaf, and the second bake, after slicing, crisps up each piece perfectly.
How do I prevent biscotti from being too dry?

Make sure not to overbake during the second bake, and do not overmix your dough. The pumpkin puree in this recipe actually helps retain moisture. Also, store the biscotti in an airtight container to keep them from drying out.
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. You might need to adjust baking time slightly and watch the texture, but it works well.
What’s the best way to melt white chocolate without burning it?

Use a double boiler for gentle heat or microwave in short 20-second bursts, stirring in between each burst. Melting slowly prevents scorching and helps you achieve a silky texture perfect for drizzling.

Final Thoughts

This Pumpkin Spiced Biscotti with White Chocolate Drizzle Recipe is one of those cozy kitchen projects I keep returning to whenever I want something homemade that really impresses without extra fuss. The magic lies in that perfect balance of tender pumpkin-spiced dough and the satisfying crunch that holds up beautifully beside a warm drink. Give it a try—you’ll love how easy it is to make your space smell amazing and have everyone asking for seconds (or the recipe!).