Delightful Pumpkin Spice Latte Biscotti: Your Perfect Fall Treat

Yes, you read that right: Pumpkin Spice Latte Biscotti! For those of us who eagerly await the return of pumpkin spice season each year, this recipe is a dream come true. I freely admit to a profound adoration for all things pumpkin. It’s a confession I’ve probably made before, and one I stand by unapologetically. There’s just something inherently comforting and festive about the blend of pumpkin and warm spices that signals the cozy embrace of autumn.

And let’s not forget my other great love: coffee. Whenever the opportunity arises to incorporate rich, aromatic espresso powder into a recipe, I seize it! (For those curious, this instant espresso powder is a go-to for its intense flavor). The fusion of these two passions – pumpkin spice and robust coffee – creates a truly extraordinary treat. Now, you can quite literally eat your pumpkin spice latte, transforming that beloved beverage into a delightful, crunchy biscotti.

If you’re as devoted to pumpkin as I am, you might also want to Try our Bakery-Style Pumpkin Muffins for another comforting fall treat!

The Irresistible Charm of Pumpkin Spice Latte Biscotti

Biscotti, Italian for “twice-baked,” are renowned for their distinctively crisp texture, making them the ideal companion for dipping into coffee, tea, or even a glass of milk. Our Pumpkin Spice Latte Biscotti elevates this classic cookie by infusing it with the iconic flavors of autumn. Imagine the warm notes of cinnamon, ginger, and nutmeg blending perfectly with earthy pumpkin puree, all underscored by a subtle yet invigorating hint of espresso. Each bite delivers a harmonious medley of flavors that will transport you straight to your favorite cozy coffee shop.

How to Make Perfect Pumpkin Biscotti: A Step-by-Step Guide

Crafting homemade biscotti is a rewarding experience, and this Pumpkin Biscotti recipe is surprisingly straightforward. The key to its perfect texture and rich flavor lies in the careful balance of ingredients and the unique double-baking method. Let’s walk through the process to ensure your biscotti turns out perfectly crisp and utterly delicious every time.

Preparing Your Workspace and Dry Ingredients

First, preheat your oven to 300°F (150°C). This lower temperature is crucial for the initial bake, allowing the logs to cook through without browning too quickly. Line a large baking sheet with parchment paper. Parchment paper is your best friend here; it prevents sticking and makes cleanup a breeze. Set this aside as you prepare your ingredients.

In a medium-sized bowl, combine all your dry ingredients: all-purpose flour, baking powder (for that essential lift), instant espresso powder (the “latte” in our biscotti!), salt (to balance the sweetness), and your warming spices – cinnamon, ginger, and nutmeg. Whisk these together thoroughly. This step is more important than it seems; it ensures that the leavening agents and spices are evenly distributed throughout the dough, preventing pockets of unflavored flour or too much spice in one area. Set this bowl aside.

Creaming Wet Ingredients for a Light Texture

Now, for the wet ingredients. In a large bowl, using either a hand mixer or a stand mixer fitted with a paddle attachment, cream together the unsalted butter (at room temperature for optimal creaming) and granulated sugar. Beat them until the mixture is light, fluffy, and pale in color. This process incorporates air into the butter and sugar, which contributes to the biscotti’s eventual tender yet crisp crumb.

Next, add the large eggs, one at a time, beating well after each addition. This ensures each egg is fully incorporated into the butter mixture, creating a smooth emulsion. Finally, stir in the vanilla extract for a touch of warmth and the pumpkin puree. Beat until everything is just combined. Be careful not to overmix at this stage; you just want to ensure the pumpkin is evenly distributed and gives the dough its beautiful color and subtle flavor.

Combining and Shaping the Dough

Gradually add the reserved dry ingredients to the wet mixture. Mix on low speed until everything is just combined and a cohesive dough forms. Avoid overmixing once the flour is added, as this can develop the gluten too much, resulting in tough biscotti. Mix until no streaks of flour remain.

Transfer the dough to your prepared baking sheet. The dough will be somewhat sticky, so moisten your hands slightly before shaping. Divide the dough into two equal portions and form them into logs, approximately 3 inches wide and 12 inches long. They will spread a bit during baking, so don’t worry if they look a little thick. Smooth out the tops and sides for a uniform shape. This initial shape is critical as it determines the final size and appearance of your biscotti slices.

The Double-Baking Process for Ultimate Crispness

Bake the shaped dough logs in the preheated oven for 35-40 minutes, or until they are firm to the touch and sound hollow when gently tapped. This first bake cooks the dough through and sets its shape. Remove the logs from the oven and let them rest on the baking pan for about 10 minutes. This cooling period helps them firm up slightly, making them easier to handle for slicing.

Carefully transfer the logs to a cutting board. Using a serrated knife (this is important for clean cuts without crumbling), slice the logs into 1-inch thick pieces. Return these slices to the baking sheet, placing them cut-side down. This exposes the interior of the biscotti to the heat, which is essential for achieving that signature crispness.

Bake the slices for another 15 minutes. Then, turn each biscotti over to the other cut side and bake for an additional 15 minutes. This second bake, often called “toasting,” is what truly dries out the biscotti and gives it its firm, crunchy texture. They should feel very firm to the touch when done.

While these delicious pumpkin biscotti are baking, the aroma filling your kitchen will be absolutely divine – a true testament to the magic of fall baking. It’s an experience that truly heightens the anticipation for these delightful treats.

Looking for another easy, crowd-pleasing dessert? Don’t forget to Try our irresistible Peanut Butter Balls!

The Finishing Touch: Chocolate Drizzle

Once baked, remove the biscotti to a cooling rack and allow them to cool completely. This step is crucial before adding any toppings, as warm biscotti would melt the chocolate prematurely. Once thoroughly cooled, drizzle them generously with melted white chocolate candy coating or white chocolate chips. The sweetness and creamy texture of the white chocolate perfectly complement the spiced pumpkin flavor and add an elegant finish to these homemade biscotti.

This biscotti truly boasts a wonderful pumpkin flavor, enhanced by a delightful spice “kick” from the ginger and espresso. Who can resist a perfectly crunchy biscotti paired with a hot cup of coffee, especially when it captures the essence of a pumpkin spice latte?

More Pumpkin Delights for Your Autumn Table

If you’re continually on the hunt for more incredible pumpkin sweets to celebrate the season, we’ve got you covered! Explore our collection of beloved recipes:

• Our Gingersnap Crust Pumpkin Pie offers a spicy, buttery twist on a classic.
• For a richer, creamier dessert, try our Easy Pumpkin Cake with Cream Cheese Filling.
• And don’t miss our Creamy Pumpkin Pie Bars, perfect for sharing at any fall gathering.

And for another classic comfort dessert, be sure to Check out our comforting Bread Pudding recipe!

Pumpkin Spice Latte Biscotti Recipe

Pumpkin Spice Latte Biscotti

These Pumpkin Spice Latte Biscotti offer a delightful blend of warm pumpkin spice flavor with a subtle espresso kick, making them an ideal treat for any coffee lover.

Rated 4.28 from 58 votes

Course:
Cookie, Dessert, Snack

Cuisine:
Italian

Prep Time:

20 minutes

Cook Time:

1 hour
5 minutes

Total Time:

1 hour
25 minutes

Servings:
24

Calories:

138kcal

Author:
Leigh Harris

Ingredients

• 3 cups All-Purpose Flour
• 1 1/2 tsp. Baking Powder
• 2 1/2 tsp. Instant Espresso Powder
• 1/2 tsp. Salt
• 2 tsp. Cinnamon
• 1 tsp. Ginger
• 1/2 tsp. Nutmeg
• 1/2 cup Unsalted Butter, room temperature
• 1 cup Sugar
• 3 large Eggs
• 1 1/2 tsp. Vanilla Extract
• 3/4 cup Pumpkin Puree
• White Chocolate Candy Coating or white chocolate chips melted

Instructions

1. Preheat oven to 300°F (150°C) and line a large baking sheet with parchment paper. Set aside.
2. In a medium bowl, combine the flour, baking powder, espresso powder, salt, cinnamon, ginger, and nutmeg. Whisk well to combine. Set aside.
3. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Add vanilla extract and pumpkin puree and beat to combine thoroughly.
5. Gradually add the dry ingredients to the wet mixture and mix until just well combined, being careful not to overmix.
6. On the prepared baking sheet, spoon the dough into two logs, each approximately 3 inches wide by 12 inches long (they will spread during baking). Using moistened hands, gently shape and smooth the dough logs for an even finish.
7. Bake in the preheated oven for 35-40 minutes, or until the logs are firm to the touch and sound hollow when lightly tapped. Remove from the oven and allow them to rest on the pan for about 10 minutes to cool slightly.
8. Transfer the warm logs to a cutting board and, using a serrated knife, carefully cut them into 1-inch thick slices. Return these slices to the baking sheet, placing them cut side down, and bake for an additional 15 minutes.
9. Turn the biscotti slices over to the other cut side and bake for another 15 minutes, or until they are firm and crisp to the touch.
10. Remove the baked biscotti from the oven and transfer them to a wire cooling rack. Allow them to cool completely before proceeding.
11. Once cooled, drizzle the biscotti generously with melted white chocolate candy coating or white chocolate chips for a beautiful and delicious finish.

Notes

To maintain the crispness of your homemade biscotti, store them in an airtight container. Glass or metal containers are ideal, and lining them with parchment paper, butcher paper, or wax paper can further help. If your biscotti ever lose their desired crunch and become a bit soft, don’t fret! Simply preheat your oven to 250°F (120°C), place the sliced biscotti standing upright on a baking sheet so the exposed/cut sides are fully open to the hot air, and then immediately shut off the oven. Allow the biscotti to sit in the residual heat for about 15-20 minutes to re-crisp. I’ve found this method very effective, though I’ve rarely had a problem with these particular biscotti going soft when stored correctly.

Nutrition

Calories: 138kcal
|
Carbohydrates: 22g
|
Protein: 3g
|
Fat: 5g
|
Saturated Fat: 3g
|
Cholesterol: 31mg
|
Sodium: 49mg
|
Potassium: 91mg
|
Fiber: 1g
|
Sugar: 9g
|
Vitamin A: 1339IU
|
Vitamin C: 1mg
|
Calcium: 27mg
|
Iron: 1mg