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.

Buttermilk Pumpkin Scones with Spiced Cream Cheese Drizzle

buttermilk pumpkin scones with spiced cream cheese drizzle

Fall is almost here!!! And that means, PUMPKIN EVERYTHING.  I love all things pumpkin.  Pumpkin pie, pumpkin cheesecake, pumpkin yogurt, pumpkin ice cream, pumpkin bread, pumpkin napkins, pumpkin posters, pumpkin picking, you name it.  And though I love my coffee and lattes, I’m not a huge fan of the famous PSL.  I know, I’m in the 1% with that one and to be honest, I was feeling a little left out.  Why not make something pumpkin to go with my lattes to rid me of that FOMO feeling?  Though pumpkin scones might not be original, these little minis are definitely one of a kind.  With a little less sugar and some additional fall flavors, the pumpkin and warm spices are the highlight of these scones – you’ll want to make these ASAP.

buttermilk pumpkin scones ingredients


Buttermilk Pumpkin Spiced Scones

-2 cups flour

-1t baking powder

-½t baking soda

-2t cinnamon

-¾t cloves

-½t ginger

-½t nutmeg

-¼ t salt

-1 stick unsalted butter, room temperature

-⅓ cup dark brown sugar

-1T molasses

-½ cup pumpkin puree

-1 egg

-1T vanilla

-⅓ cup buttermilk


spiced cream cheese drizzle pumpkin scones

Spiced Cream Cheese Drizzle

-½ cream cheese

-¼ – ⅓ cup sugar

-¼t of cinnamon, cloves, ginger and nutmeg

-1t vanilla

-⅛ cup milk


Preheat your oven to 425.  Using the “fluffing” technique, measure your flour, and stir in the spices, baking soda, baking powder, and salt.  Unlike typical baked goods, scones don’t require keeping the dry and wet ingredients totally separate until combined.  This, along with the ratio of the dry to wet ingredients, helps to keep them crumbly and separates them from being a muffin.  Cut up the butter into small pieces and sprinkle the pieces over the dry ingredients.  Because I don’t have a butter-cutting tool (more important for pastries, where the butter needs to stay cold), I used my hands to combine the butter into the spiced flour by stirring and crumbling until I was left with a coffeecake topping-looking mix.  Next, stir in the sugar, molasses, and pumpkin until combined.  The molasses will help to highlight those spices, and really deepen that pumpkin flavor.  Then add the egg, vanilla, and buttermilk, and continue to stir until the mixture is consistent – I used a rubber spatula.  For mini scones, scoop the batter into lined cups, or butter and flour the cups and almost completely fill each one with the batter.  Bake for about 8 minutes, and let cool.

cut butter into scones cut butter into dry ingredients by hand scones mini buttermilk pumpkin scones mini buttermilk pumpkin scones muffin tin

While the scones are cooling, combine the drizzle ingredients using an electric mixer – if you think your mix isn’t thin enough, add some more milk until you get the consistency you’d like.  I kept mine on the thick side, and used a plastic bottle to drizzle over the cooled scones.  This tart frosting is the perfect pair for a spiced scone.

mini pumpkin spiced scones mini pumpkin scones with spiced cream cheese drizzle

As you can see, I made some larger scones too.  They cooked up in about 10-12 minutes, and were perfect for breakfast.  And they freeze really well!  I froze a bunch and thawed in the microwave and on the counter, and they still taste great.  I have about a dozen left…but I bet that’ll change soon.

pumpkin scones with spiced cream cheese drizzle