This Pumpkin Biscotti is a delicious twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that’s ideal for the fall season.

These yummy pumpkin biscotti will be a fall favorite! These cookies are made with the perfect blend of cinnamon, nutmeg, ginger, and cloves. I finish them off by dipping them in white chocolate and dust of pumpkin spice blend. They go great with your morning coffee or tea!

pumpkin biscotti on parchment paper some dipped in white chocolate and some plain

This pumpkin biscotti recipe is super easy and only requires 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 just adjusted it to come up with my own pumpkin biscotti recipe.

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 that is 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 do you make Pumpkin Ginger Biscotti?

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.

How to Store Biscotti

So that you can 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.

Baking tips for biscotti

  • To slice the biscotti, use a serrated knife like a bread knife. And don’t wait too long after removing it from the oven the first time, or it’ll be hard to slice!
  • This recipe calls for pumpkin puree, I just used store-bought. If you want to make your own, try this fantastic recipe.
  • We love a little salt, so in my biscotti recipes, I will add an extra 1/2 teaspoon more. So if you are a friend of salt, make sure to adjust the recipe as needed.
  • When the logs are placed together on a baking sheet, they will spread out. So space accordingly.

Love biscotti? Try these variations

Don’t forget to pin this to your favorite Pinterest board to save for later!

Pumpkin Biscotti

Prep: 10 minutes
Cook: 30 minutes
Total: 1 hour 10 minutes
Servings: 30
Calories: 101 kcal
This Pumpkin Biscotti is a delicious twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that’s ideal for the fall season.

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.
Calories: 101kcalCarbohydrates: 18gProtein: 2gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 39mgPotassium: 72mgFiber: 1gSugar: 7gVitamin A: 707IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know what you think!

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7 Comments

  1. What type of nuts did you use and how much? Made the blueberry coffee cake and it was a success. Keep the recipes coming!

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