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Pumpkin Spice Biscotti

Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.

Total Time

2 hr

2 hr

Prep Time

15 minutes

15 minutes

Cook Time

1 hr

1 hr

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Total Time

2 hr

2 hr

Prep Time

15 minutes

15 minutes

Cook Time

1 hr

1 hr

Ingredients

for 18 biscottis

  • 4 tablespoons
    unsalted butter
  • ½ cup
    sugar, plus 1 tablespoon (100 g)
  • ½ teaspoon
    kosher salt
  • 1 ½ teaspoons
    McCormick® Pumpkin Pie Spice Schwartz® Pumpkin Pie Spice Club House® Pumpkin Pie Spice
  • 1 ½ teaspoons
    baking powder
  • 1 large egg
  • 1 teaspoon
    vanilla extract
  • ½ cup
    pumpkin puree (120 g)
  • 2 cups
    all-purpose flour (250 g)
  • ½ cup
    toasted pepitas (60 g)
  • ½ cup
    dried cranberry (60 g)
  • 2 cups
    white chocolate chip (350 g)
  • 1 tablespoon
    coconut oil

Nutrition Info

Powered by
  • Calories 224
  • Fat 10g
  • Carbs 29g
  • Fiber 0g
  • Sugar 16g
  • Protein 4g
  • Estimated values based on one serving size.

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*Delivery available at select Walmarts.

3. Check out with Walmart

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Unpack your groceries and get cooking with Tasty!

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You can shop ingredients for almost all recipes in the Tasty app! Unfortunately, recipes containing alcohol are not shoppable at this time.

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Where is this service available?

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Preparation

  1. Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
  2. In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
  3. Add the egg, vanilla, and pumpkin puree and beat to combine.
  4. Scroll for more content

  5. Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
  6. Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
  7. Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
  8. Scroll for more content

  9. Line a baking sheet with parchment paper.
  10. Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
  11. In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
  12. Line a baking sheet with parchment paper.
  13. Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
  14. Enjoy!
 

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