| | | |

Pumpkin Biscotti

Jump to Recipe Print Recipe
Embrace fall's warm flavors with this pumpkin biscotti recipe! The cookies are perfectly crunchy and hold up well when dipped in a hot drink. Bring the essence of fall into your kitchen with every batch!
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
An arrangement of pumpkin biscotti on a Coral-pink background.

Embracing fall’s rich, warm flavors, this pumpkin biscotti recipe invites you to enjoy a blend of pumpkin pie spice and sweet sugars in a delightfully crisp cookie. The pumpkin purée imparts a beautiful orange hue, while the spice is an excellent companion to your favorite hot drinks.

Making biscotti might seem intimidating, but it’s pretty simple. The dough is baked twice to achieve that signature crispness, first in a log form and then sliced into individual servings for a second bake. This method ensures the biscotti are perfectly crunchy and hold up well when dipping into your drink. If you love pumpkin recipes, check out these pumpkin banana muffins and pumpkin bread with cream cheese frosting.

Jump to:

Why You’ll Love This Recipe

✔️ These cookies bring fall flavor to the front and center.
✔️ They pair well with hot drinks but won’t overpower your coffee or tea.
✔️ Pumpkin biscotti works well as a homemade gift or a shareable treat!

Ingredients For Pumpkin Biscotti

Ingredients to make this recipe.

Ingredient Notes

  • All-Purpose Flour: The backbone of the biscotti, all-purpose flour provides structure and the classic biscuit texture we all love.
  • Pumpkin Pie Spice: A warm blend of spices, offering that signature autumnal flavor that makes these treats distinct.
  • Baking Powder: A key player, baking powder ensures the pumpkin biscotti have a bit of lift and aren’t too dense.
  • Pumpkin Purée: Adds moisture and pumpkin flavor. Make sure to buy pumpkin purée as pumpkin pie filling is different.
  • Butter: Adds richness and helps with the texture, making the biscotti just the right kind of crumbly.
  • Granulated Sugar: Sweetens the biscotti without overpowering and also aids in achieving a crisp texture.
  • Brown Sugar: Brings a hint of molasses sweetness and moisture, giving the cookies a slightly chewy interior.
  • Large Eggs: I use large eggs for all of my recipes.
  • Vanilla Extract: A dash of vanilla enhances the flavors, bringing a subtle, aromatic sweetness that complements the pumpkin and spices.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • All-Purpose Flour: You can use a gluten-free flour blend or whole wheat flour if you want an alternative. Note that it may slightly alter the texture.
  • Pumpkin Pie Spice: I always have homemade chai spice on hand, and I can confirm it’s a terrific substitution for pumpkin pie spice!
  • Baking Powder: You can substitute with baking soda, but use only a quarter of the amount. So, use ¼ teaspoon of baking soda for one teaspoon of baking powder.
  • Salt: If you need to substitute, kosher or sea salt can be used equally.
  • Pumpkin Purée: Squash purée or sweet potato purée can work as a substitute, offering a slightly different but still delicious flavor.
  • Butter: If you’re out of butter, use margarine or solid coconut oil. Keep in mind that coconut oil will add a slight coconut flavor.
  • Granulated Sugar: Swap with equal parts of brown sugar, or for a different flavor profile, try using coconut sugar.
  • Brown Sugar: You can use white sugar mixed with a bit of molasses (1 cup of white sugar + 1 tablespoon of molasses for each cup of brown sugar needed) as a substitute.
  • Vanilla Extract: If you’re out of vanilla, you can use almond extract or skip it, which will slightly alter the flavor.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Pumpkin Biscotti

Process shots one through four.

STEP 1: Whisk together the flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.

STEP 2: In a separate bowl, using a mixer on medium-high speed, mix the pumpkin purée, butter, and both sugars until well combined, approximately 2 minutes.

STEP 3: Scrape down the sides of the bowl and add the eggs and vanilla.

STEP 4: Mix again to combine.

Process shots five through eight.

STEP 5: Add the flour mixture to the bowl. Switch to a spatula or wooden spoon. Gently fold the batter together until the flour is just mixed in.

STEP 6: Spoon half the batter into a long flat log down the length of one-half of a baking sheet. Lightly wet your hands and quickly smooth the tops and sides of the logs using more water as needed. 

STEP 7: Place the tray in the oven and bake the logs for 25 minutes. Carefully remove the hot baking sheet from the oven and let the logs cool for about 10 minutes. Use a serrated knife to gently cut the logs into thick cookies, about ½ to 1 inch wide.

STEP 8: Lay the pumpkin biscotti flat on the baking sheet and bake for another 22 to 25 minutes or until golden and crisp. Cool completely before storing.

Expert Tips

1. I like using a large cookie scoop (about two tablespoons) to portion my dough before smoothing and baking it (see process shot #6).
2. The dough is sticky, but don’t be tempted to dust it with more flour when shaping the logs. Extra flour will not absorb into the crust and look gross and patchy after baking.
3. Slice the baked logs into individual cookies using a sharp serrated knife. A gentle sawing motion will help you get clean, even slices without crumbling. Make sure to allow the logs to cool slightly before slicing to minimize breakage.

Pumpkin biscotti fully baked on a baking tray.

Recipe Notes

  • Tweak the amount of pumpkin pie spice to suit your palate. If you prefer a milder spice flavor, reduce the quantity slightly or amp it up for a bolder taste.
  • Feel free to adjust the size and thickness of your biscotti slices to your preference. Remember that thinner slices will bake more quickly during the second bake, so keep an eye on the time to avoid over-baking.
  • For extra flavor, drizzle the baked biscotti with a simple icing (made with powdered sugar and a bit of milk or water) or dip them in melted chocolate once they’ve cooled.

Storage

  • Ensure the biscotti are completely cool before storing them to maintain their crispness. Storing them while still warm may result in softer biscotti due to the trapped moisture.
  • Once cool, I like to place all of my pumpkin biscotti in a sizeable zipper-top freezer bag to store in the freezer immediately. To thaw, simply remove the cookies from the freezer 5 to 10 minutes before you want to eat them.
  • If you find your cookies softened over time, re-crisp them in the oven or an air fryer at 350ºF (180ºC) for a few minutes.

More Fall Flavors

Did you make these pumpkin biscotti? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

An arrangement of pumpkin biscotti on a Coral-pink background.

Pumpkin Biscotti

Author: Kelly Neil
Embrace fall's warm flavors with this pumpkin biscotti recipe! The cookies are perfectly crunchy and hold up well when dipped in a hot drink. Bring the essence of fall into your kitchen with every batch!
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Cookies & Bars
Cuisine Italian
Servings 36 servings
Calories 86 kcal

Special Equipment

  • Measuring cups and spoons or digital kitchen scale
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Hand or stand mixer
  • Rubber spatula or wooden spoon
  • Small serrated knife
  • Wire cooling rack
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup pumpkin purée, not pumpkin pie filling
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon coarse sugar, optional, for garnish

Instructions
 

  • Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper and set aside.
  • Mix the flour, pumpkin pie spice, baking powder, and salt in a medium bowl. Set aside.
  • In a separate bowl, using a mixer on medium-high speed, mix the pumpkin purée, butter, and both sugars until well combined, approximately 2 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and mix again to combine.
  • Add the flour mixture to the wet ingredients. Switch to a spatula or wooden spoon. Gently fold the batter together until the flour is just mixed in.
  • Spoon half the batter into a long flat log down the length of one-half of the baking sheet. Repeat with the other half of the dough. Lightly wet your hands and quickly smooth the tops and sides of the logs, using more water as needed. Sprinkle the tops of the logs with coarse sugar (if using). Place the cookies in the oven and bake the logs for 25 minutes.
  • Carefully remove the hot baking sheet from the oven and let the logs cool for about 10 minutes. Use a small, sharp, serrated knife to cut the logs into thick cookies, about ½ to 1 inch wide. Lay the pumpkin biscotti flat on the baking sheet and bake for another 22 to 25 minutes or until golden and crisp. Cool completely before storing.

Recipe Notes

  • Tweak the amount of pumpkin pie spice to suit your palate. If you prefer a milder spice flavor, reduce the quantity slightly or amp it up for a bolder taste.
  • Feel free to adjust the size and thickness of your biscotti slices to your preference. Remember that thinner slices will bake more quickly during the second bake, so keep an eye on the time to avoid over-baking.
  • Add-Ins: Chopped nuts, dried fruit, or chocolate chips can be added to the dough for extra flavor and texture. I would add up to one cup.
  • For extra flavor, drizzle the baked biscotti with a simple icing (made with powdered sugar and a bit of milk or water) or dip them in melted chocolate once they’ve cooled.

Storage

  • Ensure the biscotti are completely cool before storing them to maintain their crispness. Storing them while still warm may result in softer biscotti due to the trapped moisture.
  • Once cool, I like to place all of my pumpkin biscotti in a sizeable zipper-top freezer bag to store in the freezer immediately. To thaw, remove the cookies from the freezer for 5 to 10 minutes before eating them.
  • If your cookies soften over time, re-crisp them in the oven or an air fryer at 350ºF (180ºC) for a few minutes.

Nutrition

Serving: 18gCalories: 86kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 103mgPotassium: 25mgFiber: 0.3gSugar: 8gVitamin A: 658IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating