Fall is here, and nothing says cozy quite like the warm aroma of pumpkin spice wafting through your kitchen. These Pumpkin Spice Latte Biscotti are the perfect blend of autumn flavors, lightly sweet, and with just a little kick to pair beautifully with your morning coffee or afternoon tea. Easy to make and utterly satisfying, they’re ideal for baking with family, gifting to friends, or simply savoring at home.
Recipe Info
| File Name | pumpkin-spice-latte-biscotti.jpg |
|---|---|
| Alt Text | Pumpkin Spice Latte Biscotti on a cooling rack with coffee mug |
| Caption | Soft, twice-baked Pumpkin Spice Latte Biscotti—perfect fall treat! |
| Description | Golden-brown biscotti with pumpkin and warm spices, served with a cozy fall latte |
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ cup white or dark chocolate chips (optional)
Step‑By‑Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream butter and sugar: In a separate bowl, beat butter and sugar until fluffy. Add eggs, one at a time, then stir in vanilla and pumpkin puree until smooth.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture until a soft dough forms. Stir in chocolate chips if using.
- Shape the dough: Divide the dough in half and form each into a 12-inch log on the prepared baking sheet. Flatten slightly.
- First bake: Bake for 25–30 minutes, or until lightly golden and firm to the touch. Remove from oven and let cool 10 minutes.
- Slice into biscotti: Using a serrated knife, cut the logs diagonally into ½‑inch slices.
- Second bake: Arrange slices cut-side down and bake for an additional 10–15 minutes until crisp. Cool completely on a wire rack.
Helpful Notes & Tips
- For a more intense pumpkin flavor, add an extra ½ tsp of cinnamon or a pinch more nutmeg.
- Store biscotti in an airtight container for up to two weeks; they also freeze well.
- If you prefer a softer biscotti, slightly reduce the second baking time.
Recipe Variations
- Chocolate Swirl: Add cocoa powder to half the flour mixture for a marbled effect.
- Nutty Delight: Fold in ½ cup chopped walnuts or pecans for added crunch.
- Dairy-Free: Swap butter with coconut oil and use dairy-free chocolate chips.
Serving Suggestions
- Pair with a hot pumpkin spice latte, cappuccino, or tea.
- Sprinkle with powdered sugar for an extra festive touch.
- Serve alongside fresh fruit or a small bowl of whipped cream for a dessert platter.
Conclusion
Whether baked for a crisp autumn morning or a cozy evening treat, these Pumpkin Spice Latte Biscotti are sure to bring warmth and comfort. Enjoy them fresh, share with loved ones, and let the flavors of fall fill your kitchen with happiness.