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 pumpkin biscotti are sure to become a fall favorite! Bursting with cinnamon, nutmeg, ginger, and cloves, they’re finished with a dip in white chocolate and a sprinkle of pumpkin spice. Perfect for enjoying 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 friend Jamie’s biscotti recipe as a base and adapted it to create my own pumpkin biscotti.
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 city of Prato. Traditionally baked twice and shaped into oblongs, they become dry and crunchy—perfect for dipping into coffee or tea.
Biscotti are technically cookies, and even though I’m usually not a fan of crisp, crunchy cookies, these are irresistible. I guess that means I do love crunchy cookies… I just love biscotti!
How to make pumpkin biscotti
First, stir together the flour, salt, and baking powder three times.
Next, beat the sugar and butter until light and fluffy. Then, add the eggs one at a time, followed by the flavoring, and beat everything together again. Gradually add the flour mixture.
After that, transfer the dough to a parchment-lined bowl and refrigerate for 30–60 minutes. This step is optional – you can use the batter immediately but I prefer to refrigerate it because the dough is easier to handle and less sticky.
Preheat the oven to 350 degrees.
Take the batter out of the fridge. On a lightly floured surface, divide it into 3–4 even pieces. Next, shape each piece into a log—3 logs work well for this recipe, but adjust based on your preferred biscotti size. Finally, gently press the logs with a rolling pin to flatten and even them out. See the image below.
Bake at 350°F for 20 minutes with 3 logs, or 15 minutes with 4 logs. Take the biscotti out of the oven and let them cool until just warm enough to handle—avoid letting them cool completely before slicing.Reduce oven temperature to 250°F.
Next, slice logs on the diagonal, arrange the biscotti flat on the baking sheet, and bake again at 250°F for 15–20 minutes, until lightly browned.
Allow the biscotti to cool completely. Serve them plain, or dip in white or dark chocolate and sprinkle with pumpkin spice or a cinnamon-sugar mix.
Baking tips for biscotti
how to store biscotti
To maintain their crispness, store the biscotti in an airtight container with parchment paper between layers. They can also be tightly wrapped and frozen for up to 3 months.
Jamie, my friend I mentioned earlier, shared biscotti with me for the first time. She simply put it in a gallon Ziplock bag and stored 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!
This pumpkin biscotti recipe sounds delicious. Do you recommend using fresh pumpkin puree or canned for the best flavor and texture?
I use canned, it’s my favorite.