Pumpkin Biscotti
Pumpkin biscotti are one of those recipes that feel tied to autumn but, for me, are actually evergreen. I used to manage three different Italian restaurants in Halifax, and my morning ritual was always a cappuccino with two biscotti before starting the day. When I left that work, I missed my ritual, especially the way biscotti softens in hot coffee. I don’t know, I just love it.
I shape my biscotti dough into two long loaves rather than one large loaf because I like smaller cookies, and also I like a light sprinkle of coarse sugar before baking for crisp, sparkly, crunchy tops. These cookies freeze well, so you can pull out a couple at a time whenever you need a coffee break. They’re really good.
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Ingredients For Pumpkin Biscotti
Ingredient Notes
- Butter: I use salted butter for all of my recipes. Soften at room temperature for easier mixing.
- Eggs: I use large eggs for all of my recipes.
- Pumpkin Pie Spice: A pre-mixed blend of warm spices. Use freshly or recently opened for the best flavour.
- Pumpkin Purée: Not pumpkin pie filling. Look for 100% pure pumpkin in the can, or use homemade purée if it’s not too watery.
- Salt: I use table salt for all of my recipes.
- Sugar (Brown): Sometimes called dark brown sugar or old-fashioned brown sugar.
- Sugar (Coarse): Optional, for sprinkling on top of the loaves before baking. I buy it at the Bulk Barn (not sponsored).
- Vanilla Extract: Use any vanilla you like or have on hand.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: Use the same amount of pastry flour.
- Baking Powder: Replace with ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar.
- Butter: Swap with the same amount of unsalted butter or margarine.
- Pumpkin Pie Spice: Use 2 teaspoons of ground cinnamon plus ½ teaspoon of ground ginger.
- Sugar (Brown): Switch to the same amount of granulated sugar.
- Sugar (Coarse): Replace with granulated sugar.
- Sugar (Granulated): Use the same amount of cane sugar.
- Vanilla Extract: Use half the amount of almond, rum, brandy, or maple extract.
Recipe Variations
Try any of the following for a twist on this pumpkin biscotti recipe:
- Apricots: ½ cup, dried and chopped, mix in after combining wet and dry ingredients
- Candied Ginger: ⅓ cup, finely chopped, add with the flour mixture
- Chocolate: ½ cup, white, milk or dark, melted and drizzled over cooled biscotti
- Chocolate Chips (Mini): ½ to ¾ cup, stir in with the wet ingredients
- Coconut: ½ cup, unsweetened shredded, fold into the dough before shaping
- Cranberries: ½ cup, dried, mix in after combining the dough
- Nuts: ½ cup, almonds, pecans, or hazelnuts, chopped, fold into the dough before shaping
- Orange Zest: 1 tablespoon, finely grated, add to the wet ingredients
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
STEP 1: Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl, then set aside.
STEP 2: In a second bowl, beat the pumpkin purée, butter, and both sugars with an electric mixer until well combined.
STEP 3: Scrape down the sides of the bowl, then add the eggs and vanilla.
STEP 4: Mix well to combine.
STEP 5: Switch to a rubber spatula or wooden spoon and gently fold the flour mixture into the wet ingredients until just combined.
STEP 6: Scoop half of the biscotti batter into a long row down one side of the baking sheet and repeat on the other. Lightly wet your hands and smooth the tops and sides into flat logs, adding more water as needed.
STEP 7: Place the baking sheet in the oven and bake the logs for 25 minutes. Remove from the oven and let cool for about 10 minutes. Using a serrated knife, cut the logs into thick slices, about ½ to 1 inch (1.25 to 2.5 cm) wide.
STEP 8: Arrange the biscotti on their sides on the baking sheet and bake for 22 to 25 minutes, or until golden and crisp. Cool completely before storing.
Expert Tips
- I like using a 2-tablespoon cookie scoop to portion the dough before smoothing and baking it (see process shot #6).
- The dough is sticky, but avoid dusting it with extra flour when shaping the logs because extra flour will sit on the surface and look patchy after baking.
- Slice the baked logs with a sharp serrated knife. Use a gentle sawing motion for clean, even slices, and let the logs cool slightly before cutting to minimize breakage.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Shape the logs quickly once the dough is mixed, as the batter is sticky and easier to manage when handled with damp hands.
- Let the baked logs cool for at least 10 minutes before slicing so they hold their shape and crumble less.
Storage
- Store cooled biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed container or freezer bag for up to three months and let thaw at room temperature for a few minutes before serving.
Printable Recipe Card
Pumpkin Biscotti
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula or wooden spoon
- Small serrated knife
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon table salt
- ½ cup pumpkin purée, not pumpkin pie filling
- ½ cup salted 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.
- Whisk the flour, pumpkin pie spice, baking powder, and salt together in a medium bowl, then set aside.
- In a second bowl, beat the pumpkin purée, butter, and both sugars with an electric mixer on medium-high speed until well combined, about 2 minutes. Scrape down the sides of the bowl, then add the eggs and vanilla and mix again until combined.
- Switch to a rubber spatula or wooden spoon and gently fold the flour mixture into the wet ingredients until just combined.
- Scoop half of the biscotti batter into a long row down one side of the baking sheet and repeat on the other. Lightly wet your hands and smooth the tops and sides into flat logs, adding more water as needed. Sprinkle the tops with coarse sugar if using.
- Bake the logs for 25 minutes. Remove from the oven and let cool for about 10 minutes.
- Using a serrated knife, cut the logs into slices about ½ to 1 inch (1.25 to 2.5 cm) wide. Arrange the slices on their sides on the baking sheet. Bake for 22 to 25 minutes, or until golden and crisp. Let cool completely before storing.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- Shape the logs quickly once the dough is mixed, as the batter is sticky and easier to manage when handled with damp hands.
- Let the baked logs cool for at least 10 minutes before slicing so they hold their shape and crumble less.
Storage
- Store cooled biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze in a sealed container or freezer bag for up to three months and let thaw at room temperature for a few minutes before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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