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Friday Fall Treat Series: White Chocolate Pumpkin Biscotti

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white chocolate pumpkin biscotti

After making White Chocolate Cranberry Biscotti, I thought trying White Chocolate Pumpkin Biscotti was a must, especially being that we are in the pumpkin season!

I was a bit skeptical making this biscotti because I knew that it would come out more soft than normal biscotti simply because of the pureed pumpkin.  It did come out soft but hardened as it cooled.  It was still not as crunchy as a typical biscotti but it was just as tasty!

I melted some which chocolate and dipped the biscotti in it making a wonderful sweet fall treat!

white chocolate pumpkin biscotti

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White Chocolate Pumpkin Biscotti

Yield: 12-16


  • 1 Cup Sugar
  • 1 3/4 Cup Flour (or GF All Purpose Flour)
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 4 Tbsp Butter, Softened
  • 1 Tsp Vanilla Extract
  • 2 Eggs
  • 1/2 Cup Canned Pumpkin Puree
  • 1/2 Tbsp Pumpkin Pie Spice
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Cup Melted White Chocolate (I use 1/2 cup white chocolate chips and melt them)


  1. Begin by preheating the oven to 350*.
  2. Next combine the sugar, flour, baking powder, salt, butter, vanilla, and eggs. Mix this well.
  3. Then, add in the pumpkin, pumpkin pie spice, cinnamon, and nutmeg.
  4. At this point on a greased baking dish, I make 2 logs out of the dough. These can be about 8" long x 4" wide, or the size you prefer. I also flatten them down a bit; however, they do not rise much so be sure and keep that in mind.
  5. Bake these for 30 minutes, until the dough sets.
  6. Remove from oven and using knife, cut diagonally. At this point, you simply want to make the impression. You do not need to separate them entirely, but this makes it easier to cut them when they are completely done.
  7. Once you have done this, place back in the oven at 275* for 20 minutes.
  8. Let them cool and use a knife to separate them. They will appear a bit gummy but will harden as they cool.
  9. Using the melted white chocolate dip each biscotti into the white chocolate and let harden. I covered half the biscotti with white chocolate.
  10. Makes about 12-16 biscotti depending on the size of the pieces.
  11. These can last up to 2 weeks in an airtight container.


Enjoy this sweet treat with a pumpkin spice latte!

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5 Responses to “Friday Fall Treat Series: White Chocolate Pumpkin Biscotti”

  1. Denise @BeBetsyposted October 5, 2012 at 8:15 am

    These look great! I love collecting biscotti recipes. I might use dark choc as well so I can lick my fingers more 🙂
    We have a friend Nicole that made biscotti from a snickerdoodle recipe and they are killer. If you want to try – let us know if you do!

    Come by and share your recipe on BeBetsy. Happy Friday!


    • Mommy Hates Cookingreplied October 5th, 2012 at 12:54 pm

      That one sounds delicious!

  2. Sarah T.posted November 23, 2013 at 12:29 pm

    Should I use a 9×13 glass baking dish or a cookie sheet?? Thanks!


    • Kristyreplied November 23rd, 2013 at 12:42 pm

      You can do either but I usually use a cookie sheet.


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