2 ¼teaspoonspumpkin pie spice, or 1 1/4 teaspoon cinnamon plus 1/2 teaspoon each nutmeg and ginger
4tablespoons(57 g) unsalted butter, room temperature
¾cup(150 g) granulated sugar
1large egg, room temperature
½cup(113 g) pumpkin purée
1cupwhite chocolate melting wafers
2Tbsmini chocolate chips
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside. In a separate larger bowl, beat butter, sugar, egg and pumpkin puree until combined (it's okay if the butter doesn't fully incorporate). Add half the flour mixture and mic until combined, then add remaining flour mixture and mix until dough is smooth.
Divide the dough into two pieces and place on a parchment-lined baking sheet. Shape dough into two 10-inch by 3-inch baking logs about 5 inches apart from each other. Place in the refrigerator to chill for 30 minutes.
Preheat oven to 350° F. Remove biscotti dough from the refrigerator and place it in the over to bake for 25 to 30 minutes or until pale golden and the edges are set. Let the logs cool for only 10 minutes. Reduce oven temperature to 325° F.
Transfer logs to a cutting board and use a serrated knife to cut into 1/2-inch to 3/4-inch slices. Place slices cut side down back on parchment-lined baking sheet. Bake for 12 minutes, flip the biscotti over and bake for 12 more minutes. For crunchier biscotti, bake 15 minutes per side. Transfer biscotti to a wire rack to cool completely.
Place white chocolate melting wafers in a microwave safe bowl. Heat for 1 minute on 50% power level, stopping to stir half way through. Stir until smooth. Dip biscotti in the white chocolate and allow access chocolate to drip off before transferring to parchment paper. Add mini chocolate chips for the eyes and mouth if decorating.
Store biscotti in an airtight container or tin at room temperature for up to 2 weeks.Freeze biscotti in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature.Suggested tools: