Thursday, October 8, 2015

White Chocolate Dipped Pumpkin Spice Latte Boo-scotti for The Leftovers Club

Do you ever feel like somebody's watching you? It just might be my White Chocolate Dipped Pumpkin Spice Latte Boo-scotti! Cute name for some adorable cookies, right?

The theme for this month's Leftovers Club was Halloween (duh!) which is always fun because you get to be playful with food. For my partner, Kathia, from Basic n Delicious, I wanted to embrace the spirit of Halloween but still make an "adult" treat that wasn't overly sweet or contrived. I knew right away that Biscotti would be perfect, plus I secretly  wanted an excuse to be able to use the word "boo-scotti" haha!
I hope Kathia enjoys my Boo-scotti as much as I enjoyed making them!
If you would like to join in on all of the fun, why not sign up to join the Leftovers Club over at Food Ramblings?

White Chocolate Dipped Pumpkin Spice Latte Booscotti
Makes about 20 cookies
4 tablespoons unsalted butter, softened
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temp
1/2 cup canned pumpkin puree
2 cups all purpose flour
2 cups white chocolate chips
Small edible eyeballs for decoration
Preheat oven to 350

Line a rimmed baking sheet with parchment paper

Place the butter, sugar, spices, baking powder and salt in the bowl of your stand mixer fitted with the paddle attachment and cream at medium speed until smooth and creamy (approx. 2 minutes).

Add the egg and pumpkin puree and mix at medium speed until combined.

Add the flour and mix on low speed just until combined.

Transfer the dough to the prepared baking sheet and divide in half.

Shape each half of dough into a log approx. 10" long by 2" wide by 1/2" tall. You might need to wet your hands slightly or spray your hands with nonstick spray as the dough is a bit wet.

Bake at 350 for 25 minutes. Remove from oven and allow to cool for 5 minutes. Reduce oven temp to 325.

Place the cookie logs on a cutting board. Using a sharp knife, cut each log diagonally into 10-12 slices (for a total of 20-24 cookies).

Stand the sliced cookies back onto the cookie sheet with the bottom of the cookie facing down.

Return to the oven (which should now be set at 325) and bake for an additional 25 minutes. The cookies should be golden and crispy but the interior should still be just a little soft. Turn the oven off and crack open the door. Allow the cookies to cool in the oven until they are completely cool.

Remove from oven and place on a wire cooling rack.

Melt the white chocolate chips in a metal bowl over a pot of barely simmering water stirring often. White chocolate needs to be melted low and slow otherwise it will seize up and become grainy.

When the white chocolate is melted, transfer to a small, deep bowl (like a deep ramekin).

Dip each biscotti into the chocolate, turning it if needed then place on parchment or wax paper. Add the eyes and allow to dry.

Biscotti usually last for several days.





  1. These are absolutely adorable! How clever and delicious :)

    1. Thanks Elizabeth!! I loved your pumpkin bread. So cute!!

  2. How cute are these! I have a friend who loves biscotti- I'll have to make them for her 😊

  3. Ahhh I have got to make pumpkin biscotti, that sounds absolutely delicious!

  4. Thank you for this delicious treat we enjoy it so much.

    1. Thanks Kathya! I'm glad you enjoyed. I at all of your rice krispy treats in one day. They were delicious!