The moment Starbucks and Carabou and Tim Horton’s break out the holiday spices, everyone starts going crazy. The internet goes wild with copycat recipes, DIY pumpkin spice creamers, and how-to’s on turning your morning cup of joe into a steaming mug of pumpkin pie.
But wait… aren’t we forgetting something? Like, something sweet and crunchy to dunk into our coffees (or teas)?
Don’t worry. I’ve got you covered.
Besides sugar, spice, and everything nice, I’m pretty sure these pumpkin biscotti are made of magic. Even T-Hubs, who doesn’t normally like biscotti, loved them. And for those of you worried about a pumpkin spice overload, these won’t knock you over the head with holiday cheer… they’re nutty and mellow, and not too sweet.
To top it all off, I drizzled my biscotti in caramelized white chocolate. You could use regular white chocolate, of course, but I thought the toasted, almost butterscotch-esque flavor of the caramel was a nice touch. Caramelized white chocolate is super easy to make, and you can find my tutorial on it, here.
Let’s get dunking, shall we?
Pumpkin Pecan Biscotti with Caramelized White Chocolate
Makes about 40 regular sized biscotti, or 20 extra-large
3 1/2 cups all-purpose flour, plus more for dusting
1 3/4 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp. sea salt)
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. all spice
1/8th tsp. cloves (optional)
1/2 cup pumpkin puree (preferably fresh)
1 cup light brown sugar, packed
2 TBSP pure maple syrup
2 large eggs
2 tsp. vanilla extract
1 heaping cup pecan halves (or walnuts, hazelnuts, almonds, etc.)
Caramelized white chocolate, melted – recipe here (or regular white chocolate, melted)
1. Preheat oven to 350 degrees F. Spread the pecans (or other nuts) onto a rimmed baking sheet, and place in the oven for 5-6 minutes to toast them lightly. Give the pan a shake half-way through to make sure they heat evenly. Chop the nuts roughly and set aside. (Note: if using hazelnuts, transfer the freshly toasted nuts to a clean kitchen towel and rub them together to remove the dark outer skins before chopping.)
2. Line your baking sheet with parchment paper, and set aside.
3. In a bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
4 In a large bowl, or the bowl of your stand mixer, beat together the pumpkin puree, brown sugar, maple syrup, and vanilla extract. Add the eggs one at a time, mixing well after each addition.
5. Turn your mixer to low, and add the dry ingredients. Mix until just incorporated. Using a rubber spatula or wooden spoon, fold in the chopped nuts.
6. Dump the dough out onto a well-floured surface, and divide into two equal portions. Shape each portion into a log about 12 inches long, and 2-3 inches wide. Carefully transfer each log onto your prepared baking sheet, making sure they are spaced at least a couple of inches apart. I found a dough scraper or other flat object helped immensely in transferring the dough from counter to baking sheet. (Alternatively, shape all of the dough into one large log to make extra-large biscotti.)
7. Bake on the center rack for 25-30 minutes, or until the dough is lightly golden on top. Remove from the oven and let cool for 20-30 minutes. While the logs cool, reduce the oven temperature to 325f.
8. Carefully transfer the logs to a cutting board. Using a sharp serrated knife, cut each log on the diagonal into about 1/2 inch thick slices. Return the slices to the baking sheet, laying them cut-side up. If the biscotti don’t all fit on one pan, either bake them in batches, or line a second tray with parchment paper.
9. Return the biscotti to the oven, and bake for 12 more minutes. Flip each cookie over, and bake again for another 10-12 minutes, or until the cookies are golden brown around the edges and mostly dry. They will continue to harden as they cool. Let cool completely on a wire rack. If the cookies don’t become crispy and dry all the way through while cooling, return them to the oven for another 3-4 minutes.
10. Once completely cooled, dip or drizzle with the caramelized white chocolate. Cookies can be stored in an airtight container in a cool, dry place for up to a few weeks.