Pumpkin Hazelnut White Chocolate Biscotti

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Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy “adult” cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy "adult" cookies.Pumpkin Hazelnut White Chocolate Biscotti

My favorite way to eat biscotti cookies are with warm milk. A few other favorites are Pistachio Cranberry Biscotti, Chocolate Pistachio Biscotti, and Chocolate Chocolate Chip Biscotti.

If you have electricity and a warm oven to bake these in today, take a moment to be thankful and think about the hundreds of thousands who do not.

It’s Sunday, day seven of no electricity for many of us on the South Shore of Long Island, Staten Island, Brooklyn and New Jersey. It’s getting cold outside and gas has been very hard to come by. Luckily I am fortunate and was able to stay at my Mom’s last night.

I am so thankful for my family, the roof over my head and hot food to eat. It’s so sad for those around me who have lost everything. I donated clothing, donated to the Red Cross, and plan on doing more once my power is restored and I can get gas.  The way I see it, I can’t help everyone, but if everyone helps one person they will be in much better shape. Hope you all have a warm Sunday with your loved ones and be thankful for the little things we take for granted.

More Pumpkin recipes you might enjoy:

Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy "adult" cookies.
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Pumpkin Hazelnut White Chocolate Biscotti

101.5 Cals 2 Protein 15.5 Carbs 4 Fats
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Yield: 28 servings
COURSE: Dessert
CUISINE: American
Hazelnuts, white chocolate and pumpkin spice biscotti are the perfect combination for these crispy "adult" cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

Ingredients

  • 2 cups all purpose flour, + more for dusting
  • 2 1/2 tsp pumpkin pie spice
  • 1-1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 2 1/4 oz 1/2 cup crushed hazelnuts
  • 1/2 cup white chocolate chips
  • 2 tbsp unsalted butter, softened
  • 3/4 cup superfine sugar, you can put sugar in food processor
  • 2 tbsp pure canned pumpkin
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 375°.
  • Line a baking sheet with a silpat or parchment paper.
  • In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt.
  • Add hazelnuts, white chocolate chips and mix.
  • In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
  • Add pumpkin, vanilla and eggs, one at a time.
  • Add the dry ingredients and mix on low speed until just combined to make a dough.
  • Remove the dough (if too sticky sprinkle flour over it and on work surface).
  • Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.
  • Place on the lined baking sheets and bake 22-25 minutes.
  • When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
  • Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
  • Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.

Notes

Makes 28-30.

Nutrition

Serving: 1biscotti, Calories: 101.5kcal, Carbohydrates: 15.5g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 15.5mg, Sodium: 40mg, Fiber: 0.5g, Sugar: 8g
WW Points Plus: 4
Keywords: biscotti cookies, chocolate biscotti, pumpkin biscotti, pumpkin cookies, Pumpkin Hazelnut White Chocolate Biscotti

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63 comments

  1. These biscotti must be one of the best I’ve ever made. They are incredibly delicious! Wow!

  2. I just made these today, and after looking at the recipe I realized that it never says to put the pumpkin pie spice in the mix. Might need to add that to the directions 🙂 They still turned out amazing! I couldn't find any hazelnuts, so we used macadamia nuts instead, sooo good!

  3. Whats a good replacement nut? I don't have hazelnuts on hand 🙂 Thanks for all the yummy recipes!

  4. It is a rainy, cool day here in Nashville and was going through some recipes that were in the "get to" pile, and this sounded perfect. I had everything in my pantry so why not? I did find that I needed to reduce my oven temp towards the end, but these have a really great taste! They came out perfect for anyone who has not tried the recipe yet. To be honest, I have not used a recipe from Skinny Taste that has not come out as I expected. Many Thanks!

  5. Awesome..keep posting more!

  6. Gina- you've made me into a baker! I've become famous from your delicious banana and pumpkin bread recipes and have added my own twists along the way. I was hesitant to make biscotti because I always mess up dough. However your instructions were easy and as always the measurements precise. The flavors are SO amazing and delicious. I'll be making more at the request of some who've tasted it and love that I now have a base recipe for biscotti.

  7. I just made these without the hazel nuts and they are delicious!! I have gone on a bit of a pumpkin kick this week after Thanksgiving and also re-dedicated myself to weight watchers… I have a massive love of cookies and coffee, together they will be great!

  8. could you do this without the hazel nuts?! just pumpkin & white chocolate?! I love the flavor but not the texture of hazelnuts 🙂

  9. This is SO good! I left mine soft since I'm not dunking it. I will make this again!

  10. Another great recipe! I didn't have hazelnuts so used slivered almonds. Excellent!
    Thanks Gina!

  11. Homemade biscotti! I am in love. Great recipe.