Pumpkin Hazelnut White Chocolate Biscotti Recipe

If you’ve been on the hunt for a cozy, flavorful treat that pairs perfectly with your afternoon coffee or hot tea, this Pumpkin Hazelnut White Chocolate Biscotti Recipe is exactly what you need. I absolutely love how the warm spices and pumpkin blend together with the crunchy hazelnuts and sweet white chocolate—the flavors just dance together in the best way. It’s the kind of biscotti that makes your kitchen smell like fall, even when the weather hasn’t quite caught up yet.

What makes this Pumpkin Hazelnut White Chocolate Biscotti Recipe especially worth trying is how effortlessly it balances sweetness and texture. You’ll find that it’s delightfully crisp but not too hard, and the pumpkin adds just the right moisture without making the biscotti cakey. Whenever I’m craving that perfect dunking cookie, this recipe never disappoints.

this …

Ingredients You’ll Need

Each ingredient in this Pumpkin Hazelnut White Chocolate Biscotti Recipe plays an important role in building the flavor and texture you’ll love. I recommend using fresh pumpkin pie spice if possible for the best aroma, and make sure to use good quality white chocolate chips to keep things nice and creamy.

• All purpose flour: The base of your biscotti dough, and you might want a little extra for dusting if the dough feels sticky.
• Pumpkin pie spice: This warm spice mix gives the biscotti that unmistakable fall flavor; fresh is best.
• Baking powder: Adds just enough lift to keep the biscotti from being too dense.
• Cinnamon: Enhances the fall spice profile with its sweet, woody notes.
• Nutmeg: A subtle touch that deepens the warmth in the flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Crushed hazelnuts: I love the crunch and nutty aroma they bring; toasting them lightly beforehand can boost their flavor.
• White chocolate chips: They add sweet, creamy pockets throughout that contrast beautifully with the nuts and spices.
• Unsalted butter: Softened butter helps create a rich, tender dough.
• Superfine sugar: If you only have regular granulated sugar, pulse it in a food processor to get that superfine texture.
• Pure canned pumpkin: Adds moisture and subtle sweetness, plus that lovely pumpkin flavor.
• Large eggs: They bind everything together and add richness.
• Vanilla extract: A hint of vanilla rounds out the flavors and adds depth.

Variations

I like to switch things up sometimes depending on what I have on hand or the season. This Pumpkin Hazelnut White Chocolate Biscotti Recipe is perfect for personalization, so don’t hesitate to get creative!

• Add dried cranberries: I sometimes toss in dried cranberries for a tart contrast to the sweet white chocolate—my family goes crazy for that combo!
• Use pecans or walnuts: If hazelnuts aren’t your favorite, pecans or walnuts work beautifully and add their own unique crunch.
• Swap spices: Try adding ginger or cloves to the pumpkin pie spice for a spicier edge that warms the soul.
• Make it gluten-free: Use a 1:1 gluten-free flour blend, and just watch the dough texture—it may need a bit more moisture.

How to Make Pumpkin Hazelnut White Chocolate Biscotti Recipe

Step 1: Mix your dry ingredients and add the goodies

Start by preheating your oven to 375°F and lining your baking sheet with parchment paper or a Silpat – trust me, it helps with easy clean-up and keeps the biscotti from sticking. In a medium bowl, sift together your flour, baking powder, cinnamon, nutmeg, and salt for even distribution. Then stir in your crushed hazelnuts and white chocolate chips; these add texture and sweetness that you’ll taste in every bite.

Step 2: Cream the butter and sugar, then mix in pumpkin and eggs

In your stand mixer, beat the softened butter with the superfine sugar on medium speed until fluffy, about 1-1/2 minutes. This step is crucial for achieving a light texture. Next, add the canned pumpkin, vanilla extract, and eggs one at a time, mixing well after each addition. This ensures your dough stays smooth and well combined without overworking it.

Step 3: Combine wet and dry to form dough

Slowly add in your dry ingredients and mix on low speed just until everything comes together into a dough. If the dough feels too sticky to handle, sprinkle a little extra flour on your work surface and over the dough. Don’t go overboard though—you want it firm but not dry. Divide the dough into two equal pieces and shape each into a long, flat log approximately 12 inches long and 2 inches wide.

Step 4: First bake and slice your biscotti

Place the logs on your prepared baking sheet and bake for 22-25 minutes until they’re just golden. I like to keep a close eye here because slightly underbaked logs slice easier and give that perfect biscotti crunch. When cool enough to handle, slice the loaves diagonally into 1/2-inch thick pieces with a serrated bread knife – it’s the best tool for clean cuts without crumbling.

Step 5: Toast the slices for that signature crunch

Arrange as many biscotti slices as you can on your baking sheet and bake again for 3-4 minutes per side. This second bake dries them out into that classic crisp texture but if you prefer them a little softer, shorten the baking time. Once done, let them cool completely before storing or serving – this also lets the white chocolate firm back up beautifully.

How to Serve Pumpkin Hazelnut White Chocolate Biscotti Recipe

Garnishes

I often like to sprinkle a tiny bit of cinnamon sugar on top before the second bake for an extra touch of sparkle and sweetness. If I’m serving these at a holiday gathering, a drizzle of melted white chocolate over the cooled biscotti adds a decadent look and flavor that everyone loves.

Side Dishes

These biscotti are stellar with a warm cup of cappuccino or chai tea. For those chilly mornings, I like pairing them with a hot spiced apple cider—it brings out those pumpkin spices so nicely.

Creative Ways to Present

For gift-giving, arrange the biscotti in a pretty box lined with parchment, tied with a rustic ribbon. At parties, I sometimes stick them upright in a glass jar with fall-colored ribbons for festive centerpieces that double as a snack station. They’re just fun and elegant either way!

Make Ahead and Storage

Storing Leftovers

I store any leftover biscotti in an airtight container at room temperature, and they keep wonderfully crisp for up to two weeks. Just be sure the container seals well to keep moisture out—it really helps maintain that satisfying crunch.

Freezing

If you want to make a big batch ahead of time, biscotti freeze beautifully. I like to wrap them tightly in plastic wrap first, then place them in an airtight freezer bag. They keep up to three months this way without losing any flavor or texture.

Reheating

To revive frozen biscotti, just pop them in a preheated 300°F oven for about 5 minutes. This gently warms them and restores the crunch—perfect for serving with your favorite hot drink.

FAQs

Final Thoughts

This Pumpkin Hazelnut White Chocolate Biscotti Recipe holds a special place in my kitchen because it’s truly a comforting treat that’s both simple to prepare and impressive to share. I love the way it brings people together over warm drinks and sweet, satisfying bites. If you haven’t given it a try yet, I’m telling you, you’ll want to bake a batch soon—you won’t regret it!

Print