Drizzled with white chocolate, these pumpkin biscotti are easy to make — and perfect for dunking in your cup of coffee. Loaded with warming seasonal spices, and twice baked for the most satisfying crunchy texture, they’re a delicious fall treat. Article content

Pumpkin Biscotti Article content Article content

2¼ cups (560 mL) all-purpose flour

¾ cup (180 mL) sugar

¼ cup (60 mL) unsalted butter room temperature

½ cup (125 mL) pumpkin puree

1 large egg

2 tsp. (10 mL) cinnamon

1½ tsp. (7.5 mL) baking powder

1 tsp. (5 mL) vanilla

½ tsp. (2.5 mL) ground ginger

½ tsp. (2.5 mL) salt

¾ cup (180 mL) white chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper or a nonstick baking pad.

In a large bowl using a handheld mixer, beat the butter and sugar until l

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