This Pumpkin Biscotti is a delicious twist on the classic biscotti cookie. It’s a crisp, crunchy Italian cookie ideal for the fall season.
These yummy pumpkin biscotti will be a fall favorite! They’re made with the perfect blend of cinnamon, nutmeg, ginger, and cloves. I finish them off by dipping them in white chocolate and dusting them with pumpkin spice blend. They’re great with your morning coffee or tea!
This pumpkin biscotti recipe is easy and requires only a few simple ingredients.
Have leftover pumpkin puree? This is the perfect way to use it!
I used my biscotti recipe (one that I got from my friend Jamie) as a base and adjusted it to create my pumpkin biscotti recipe.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
What is biscotti?
Biscotti are Italian almond biscuits that originated in the Italian city of Prato. Traditionally, they are baked twice and in an oblong shape, resulting in a dry, crunchy cookie usually dipped in a drink like coffee or tea.
Biscotti is classified as a cookie, and even though I am typically not a fan of crisp, crunchy cookies, these are amazing. So, I guess maybe I do love crunchy cookies because I just love biscotti.
How to make pumpkin biscotti
Stir together flour, salt, and baking powder three times.
Beat sugar and butter until light and fluffy. Add eggs one at a time, add flavoring, and then beat together again. Add the flour mixture.
Add the dough to a parchment-lined mixing bowl and refrigerate for 30-60 minutes. This step is optional; you can immediately use the batter. I choose to refrigerate because the dough is easier to work with and less sticky.
Preheat the oven to 350 degrees.
Remove the batter from the fridge. On a lightly dusted counter, cut the batter into 3-4 evenly cut pieces. Make 3 – 4 into logs, depending on the size of the biscotti you prefer. I like 3 logs for this recipe. Press down on the logs slightly with a rolling pin to get them flat and even. See the image below.
Bake at 350 for 20 minutes, for 3 logs, and 15 minutes for 4 logs. Remove from the oven and allow the biscotti to slightly cool. Bakers note: you don’t want to cool too much, just enough to be able to touch the loaves when you slice.)
Reduce the oven temperature to 250 degrees.
Slice logs on the diagonal, then turn the biscotti on the baking sheet to lay flat, as pictured below. Bake again at 250 degrees for 15-20 minutes until lightly browned.
Let them cool again. Serve immediately or melt white chocolate in a shallow dish and, dip the top of the biscotti, and sprinkle with pumpkin spice seasoning or cinnamon & sugar mixture. Allow the chocolate to harden, then serve or store away for later.
Baking tips for biscotti
how to store biscotti
To keep the biscotti crisp, store them in an airtight container with parchment paper between the layers. They can also be wrapped well and frozen for up to 3 months.
Jamie my friend I mentioned earlier, the first time she shared biscotti with me, just had it in a gallon Ziplock bag and just placed it in the freezer to keep it fresh.
Love biscotti? Try these variations
pin to Pinterest.
Pumpkin Biscotti
Ingredients
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/4 cup butter or margarine softened
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 3 eggs
- 1 teaspoon vanilla extract
- white chocolate melting chips optional topping
Instructions
- Stir together flour, salt, and baking powder 3 times.
- Beat sugar, and butter, until light and fluffy. Add eggs one at a time and add flavoring and then beat together again. Add in the flour mixture.
- Add the dough to a parchment-lined mixing bowl, and allow the dough to refrigerate for 30-60 minutes. This step is optional, you can immediately use the batter, I choose to refrigerate because the dough is easier to work with and not as sticky.
- Preheat the oven to 350 degrees.
- Remove the batter from the fridge, on a lightly dusted counter, cut the batter into 3-4 evenly cut pieces. Make 3 – 4 into logs, this all is dependant on the size of the biscotti you prefer. I like 3 logs for this recipe. Press down on the logs slightly with a rolling pin, so get them flat and even. See the image below.
- Bake at 350 for 20 minutes, for 3 logs, and 15 minutes for 4 logs. Remove from the oven and allow the biscotti to slightly cool. Bakers note: you don’t want to cool too much, just enough to be able to touch the loaves when you slice.)
- Reduce the oven temperature to 250 degrees.
- Slice logs on the diagonal, then turn the biscotti on the baking sheet to lay flat, as pictured below. Bake again at 250 degrees for 15-20 minutes until lightly browned.
- Let them cool again. Serve immediately or melt white chocolate in a shallow dish and dip the top of the biscotti and sprinkle with pumpkin spice seasoning or cinnamon & sugar mixture. Allow the chocolate to harden, then serve or store away for later.
Sandra, these sound so good! I never had biscotti before but looks amazing! I pinned it for later on!! 🙂
What type of nuts did you use and how much? Made the blueberry coffee cake and it was a success. Keep the recipes coming!
Fantastic! I’m all about pumpkin everything when fall finally comes, and I can’t wait to extend that to my morning coffee.
What a fantastic treat for fall! Everyone will love these!
Looks absolutely fantastic! My family would love this!