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!
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
Ingredients
2cupsall-purpose flour
2teaspoonspumpkin pie spice
1teaspoonbaking powder
1teaspoonsalt
½cuppumpkin puréenot pumpkin pie filling
½cupbuttersoftened
¾ cupgranulated sugar
½cupbrown sugar
2largeeggs
1 ½teaspoonsvanilla extract
1tablespooncoarse sugaroptional, 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.
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.