If you enjoy Fall & pumpkin spiced “everything”, you’ll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!
I have several friends who “do the happy dance” each Fall, when their local coffee stand begins offering their seasonal Pumpkin Spice Lattes. Cracks me up to see how fast the “news” spreads via Social Media. Well… if you like Pumpkin Spice Lattes, then I’m willing to bet you will love these Pumpkin Spice Latte Biscotti!
I saw this recipe pop up on Pinterest and thought I would give it a try. I’ve made biscotti before (here’s my recipe for Orange Almond Biscotti -yum!), so I knew I would enjoy the flavor combination of these biscotti.
How can you go wrong with a yummy coffee drink in COOKIE FORM? It’s practically impossible! Here’s how easy these pumpkin spice latte biscotti are to make:
Prepare Batter For The Pumpkin Spice Latte Biscotti
In a medium sized bowl, whisk together flour, baking powder, salt and spices, then set aside. See the ground coffee in the middle of the pile? Yes!
Using a hand mixer or a stand mixer, cream the butter and sugar together until creamy, and then add in eggs, and beat well.
Add the pumpkin puree and vanilla extract to the batter, and beat these, until incorporated.
Now add the dry ingredients to the wet ingredients, a little at a time, beating well until ingredients are fully combined.
Prepare The Pumpkin Spice Latte Biscotti Batter For Baking
The batter for the pumpkin spice latte biscotti will look like this when done… see the little coffee granules? Ooh…
Spoon the soft dough onto a parchment paper lined baking sheet. Make two separate mounds (about 3 inches wide by 12 inches long) of dough several inches away from each other. Don’t forget to do this, because the dough will spread while baking.
Shape The Biscotti Logs
Using moistened hands, shape the dough into 3 inch wide by 12 inch long logs, remembering to leave several inches space between logs, cause they will spread when baking.
Bake The Biscotti
Bake the biscotti logs in a preheated 300 degree oven for 35-40 minutes, until firm (mine took 40 minutes). Please see my note on oven temp. in the NOTES section of the printable recipe!
When done, remove the pan from the oven, and let the biscotti rest for a full 10 minutes.
After 10 minutes, remove the biscotti logs to a cutting board, and remove the parchment paper. Carefully slice each log into 12 (one inch) slices along the short side, using a serrated knife to cut.
Time To Bake The Pumpkin Spice Latte Biscotti AGAIN
Once cut, carefully move the slices one at a time (I used the blade of the knife) back to a baking sheet (no parchment paper needed this time), making sure to place the cut side down.
After 15 minutes, remove the biscotti from the oven, and turn them over. Put them back in the oven and bake an additional 15-20 minutes until golden brown and crispy. I actually let the second cooking go for 20 minutes.
When done, remove the biscotti to a wire rack and let the cookies cool down completely.
Make The Chocolate Drizzle
While the biscotti cools, make a chocolate drizzle to decorate them with, once completely cooled. Melt chocolate chips and a little bit of vegetable shortening in the microwave. Microwave 30 seconds on high. Stir. Microwave again for 30 seconds on high. Stir.
Drizzle the tops of the biscotti with the melted chocolate. II use a honey dipper, but you can use a fork, etc.. Let the chocolate harden, then “PAINT” the bottoms of each biscotti with the melted chocolate, using a pastry brush. Let the chocolate firm up fully before serving.
Ready To Serve And Eat!
Once the chocolate has hardened up on the top and bottom of each cookie, the pumpkin spice latte biscotti are ready to eat… or dunk in a hot cup of coffee!
Hope you enjoy this little taste of FALL with these delicious pumpkin spice latte biscotti! Have a great day, and may God bless the work of your hands!
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Recipe Source: Jennifer, at http://www.seasonsandsuppers.ca/pumpkin-spice-latte-biscotti
If you enjoy Fall & pumpkin spiced "everything", you'll love pumpkin spice latte biscotti, a yummy, crispy & dunkable cookie with lots of flavor!
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 teaspoons finely ground coffee (grounds)
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup butter (at room temperature!)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 1/2 Tablespoons vegetable shortening
- Preheat your oven to 300 degrees.
- In a large bowl, whisk together the flour, baking powder, coffee grounds, and spices until well combined. Set bowl aside.
- Place the room temp. butter and sugar in a mixing bowl or the bowl of a stand mixer. Beat with mixer on high until completely smooth. Add the eggs, one at a time. Beat the mixture well after adding each egg. When smooth, add the pumpkin puree and the vanilla extract. Beat this well.
- Turn the mixer to low and gradually add the dry ingredients to the wet ingredients (a little at a time), while mixer is running, until completely combined.
- Spoon the dough out onto a parchment paper-covered baking sheet. Divide dough evenly into 2 separate log shapes, about 12 inches long by 3 inches wide (approx.). Wet your hands and shape the dough into a smooth log (12 x 3). REMEMBER TO KEEP LOGS SEVERAL INCHES APART AS THEY WILL SPREAD WHILE BAKING!
- Bake the dough at 300 degrees for 35-40 minutes or until firm. When done, remove pan from oven and let dough rest for 10 minutes.
- Remove dough logs to a cutting board (remove parchment paper). Carefully slice each log into 12 one inch slices, using a serrated knife. Place biscotti slices, CUT SIDE DOWN onto baking sheet. Bake for 15 minutes; remove pan from oven. Turn the biscotti slices over, return pan to oven, and cook an additional 15-20 minutes. When done, remove from oven. Carefully place biscotti on wire racks to completely cool.
- Place chocolate chips and vegetable shortening in microwave safe bowl. Microwave on HIGH for 30 seconds. Stir. Microwave again for 30 seconds. Remove from microwave and stir well, until smooth. Drizzle over each biscotti. Let chocolate harden. Use a pastry brush to brush chocolate on the bottom of each biscotti. Let chocolate fully harden, then they are ready to eat!
*FYI- I noticed that these biscotti were not as crunchy the day after I made them. After looking at my other recipes for biscotti, I'm convinced the lower oven temp. for this particular recipe played a part. Next time, I will bake these at 350 degrees, then place the cut slices standing upright on sheet (as opposed to flipping to both sides), and bake for approx. 20-25 min. until firm and set... cause we want crunchy biscotti, right?
Here’s one more to pin on your Pinterest boards!