Pumpkin Biscotti with White Chocolate

white chocolate pumpkin biscotti

Happy October!! Thought I would kick off our favorite month with a recipe for some pumpkin treats! What’s better on a cold autumn morning than a hot cup of coffee and some homemade baked goods? Not much. Especially if those goodies involve pumpkin. If you agree, then make yourself a batch of these white chocolate dipped pumpkin biscotti to welcome Fall this weekend!

pumpkin biscotti dipped in white chocolate

2 1/2 cups + 2 tbsp flour
1 egg
1/4 cup brown sugar
3/4 cup white sugar
6 tbsp unsalted butter
1/2 cup pumpkin puree
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp freshly grated ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
white chocolate morsels

pumpkin biscotti dough
Preheat oven to 350 deg. F

In a large bowl, mix together butter and sugar with an electric mixer. Add egg, vanilla, pumpkin puree, and ginger. Beat just until combined.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and allspice. You can also substitute an equal amount of “pumpkin pie spice,” which is just each of these spices pre-mixed together! I prefer using fresh ginger though, I think it adds a little something extra to the flavor that is really worth it!

Working a small portion at a time, add the dry ingredient mixture to the wet ingredients, mixing thoroughly until dough forms.

shaping biscotti dough

Split dough into two equal portions and shape each half into a flattened log shape, like you see  in the picture above. Place these on a parchment lined baking sheet, and bake at 350 for 30 minutes. Remove from the oven and allow to cool completely. But don’t throw away your parchment yet! …Stuff is expensive…

how to cut biscotti

Once cooled, slice each “loaf” diagonally into pieces about one inch thick. This will give you the classic, elegant, biscotti shape. Biscotti actually means “twice cooked” so you will be popping these babies back in the oven again! They are meant to be crispy crunchy and dipped in coffee!

Lay them out flat side down back on your parchment lined baking sheet, and bake for another 15 minutes on each side, flipping them over in between.

baking biscotti - twice baked

Set up a double boiler and melt white chocolate morsels. If you are having trouble getting the melted chocolate smooth enough for dipping, stir in a spoonful of vegetable shortening. Dip the bottom of each cookie into the melted white chocolate, and lay back onto parchment sheet to set.

pumpkin biscotti with white chocolate

Personally, I think biscotti are best enjoyed in the morning, preferably on a Sunday… when you have refused to get dressed and instead cozy back in on the couch with your cup of joe and plate of cookies… and proceed to watch an hour or two of Netflix…  Enjoy!!! :)

Mini Pumpkin Doughnut Muffins

mini pumpkin doughnut muffins

I know what you’re thinking: are they doughnuts or are they muffins? Well, they are a little bit of both! The taste of a doughnut with the moist texture of a muffin, and just a bit healthier because they are baked and not fried in hot oil. So good. So cute. How could anyone resist!? Here’s how to make them:

(makes about 4 dozen)
– 3 eggs
– 1/2 cup canola oil
– 1 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 1/2 cup canned pumpkin
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/2 tsp ground ginger
– 1/4 tsp ground clove
– 2 tsp salt
– 1 1/2 tsp baking powder
– 1 3/4 cup flour
– super fine sugar and more cinnamon for coating

baking with pumpkin
Preheat oven to 350° F.
Place all ingredients except flour into a large mixing bowl and stir until well combined. Make sure no lumps of brown sugar remain. Add in flour, and stir until just combined.

rounded tablespoons
Spray a mini muffin tray with non-stick baking spray, then spoon your batter by rounded tablespoons to fill each cup. You’ll want them to be about 2/3 of the way full. Place them on the top rack of the oven and bake for 15 minutes.

While your first batch is baking away, mix up some cinnamon sugar coating in a large ziplock bag. Aim for roughly a 3:1 mixture of super fine sugar to cinnamon, but there’s no need to be precise.

perfectly imperfect
Remove muffin tray from the oven and allow to cool for a minute or two in the pan before dumping onto a wire cooling rack. They almost look like doughnut holes! Just a little less spherical.

While they are still warm, toss them in your bag of cinnamon sugar about 4 or 5 at a time and shake shake shake!

pumkin doughnut muffin bites
This is one of the easiest and tastiest pumpkin recipes I have tried so far! Be sure to sample a few while they are fresh and warm. I think they are best served aside a cold glass of milk or apple cider! Happy pumpkin season!

Recipe adapted from King Arthur Flour.