• ¾ cup unsalted butter, melted
• 1½ cups light brown sugar, firmly packed
• ½ cup white sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• ¾ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 tablespoon cinnamon
• ¼ teaspoon salt
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 4½-5 cups all-purpose flour

Finishing Touches

• 1 cup chopped white chocolate, melted

Preheat oven to 350°F. Stack two large baking sheets together and line the top one with parchment paper.

In a mixer bowl, blend the butter, brown sugar, white sugar, eggs, vanilla and then blend in the pumpkin puree. Fold in the spices, salt, baking powder, baking soda, and most of the flour. Blend to make a stiff dough. Add in a bit more flour if required to make a stiff but soft batter.

Divide dough in four; on a lightly floured board, using your hands, shape each one into a 10-inch log. Place the logs on each prepared baking sheet. (The logs are small but if you find there’s not enough space on your baking sheet, prepare another set and bake one pan at a time.)

Bake until the logs are set and dry to the touch about 35 minutes. Remove from the oven and lower the temperature to 325°F.

Cool biscotti 15-20 minutes or until you can easily handle it. Using a very sharp, long serrated knife, slice the log into 10-15 slices.

Place biscotti back on baking sheet and bake each side about 15-20 minutes, turning halfway through, to ensure even baking.

Melt the chocolate and coat one side of the biscotti with melted chocolate. Chill to let it set.