This easy recipe for pumpkin biscotti is made with pumpkin pie spice, extra cinnamon and pumpkin puree. They are baked twice for the perfect crunchy texture. Melted chocolate makes the perfect finishing touch!
This pumpkin spice biscotti are warmly spiced crunchy pumpkin cookies. They are topped with chocolate. The recipe is so easy and these cookies are the best fall treat!
I love the warm flavor and color that pumpkin adds to bakes. If you are looking for something different to make with pumpkin, you will love this cookie recipe!
Why This Recipe Works
- This pumpkin biscotti recipe makes cookies that are crunchy and are perfect for dunking into coffee!
- Biscotti are super easy to make. They don’t require any chilling, scooping or rolling!
- They make the perfect treat to share with friends and family over the holidays.
Below are useful notes about some of the ingredients for this pumpkin spice biscotti.
- Butter: I use unsalted butter, but salted would work too. You can add the same amount of salt as the recipe calls for or reduce the salt by 1/4 teaspoon if you use salted butter.
- One egg: Use one large, room temperature egg.
- Vanilla extract and salt: For extra flavor
- Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling.
- Pumpkin pie spice
- Chocolate: Use 4 ounces of melted milk or white chocolate.
- Chopped nuts (optional): Sprinkle chopped nuts over the melted chocolate for extra flavor and crunch. Use any nut you like! Some suggestions are: pecans, pistachios, almonds, walnuts, and hazelnuts.
See recipe card below for full list of ingredients and instructions.
Substitutions & Variations
- Milk chocolate: Instead of milk or white chocolate, use semi-sweet or dark.
You don’t need special equipment or tools to make biscotti. To make biscotti you need:
- A rimmed baking sheet
- Parchment paper or a nonstick baking pad
- A serrated knife: Cutting the biscotti logs is similar to cutting a loaf of bread, so a serrated knife works best here. You can also use a sharp chef’s knife.
Step One: Cream the butter and sugar. In the bowl of an electric mixer, beat the butter and sugar on medium til light and fluffy.
Step Two: Add the wet ingredients. With the mixer on low, add the pumpkin, egg, and vanilla extract.
Step Three: Add the dry ingredients. Add the pumpkin pie spice, cinnamon, baking powder, salt and flour. Mix just until a dough forms.
Step Four: Form two loaves. Divide dough in half and form into two rectangular shaped loaves about 10 by 3 inch thick each.
Step Five: Bake. Bake for 25 minutes at 350 Fahrenheit. Remove from oven and place logs on a cooling rack. Allow to cool 10 minutes.
Step Six: Slice. Slice biscotti about 3/4 inch thick.
Step Seven: Bake the slices. Reduce heat to 325 F. Lay biscotti on baking sheet but side down and bake 20-25 minutes until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely.
Step Eight: Dip in or drizzle with chocolate. Dip the tips or bottoms of the cooled biscotti in the chocolate or drizzle the chocolate over the biscotti.
Hint: Make sure loaves are at least four inches apart as they will spread while baking.
I personally love pumpkin biscotti as is! To make them extra special and more decadent, chocolate and nuts are always a good idea!
They are cookies, so I wouldn’t call biscotti healthy. They do have less butter and sugar than most cookies. They are healthier than most cookies.
The second bake is to dry out the cookies and gives the cookies a hard, crunchier texture than most cookies. Biscotti’s crisp texture makes them perfect for dunking in coffee or milk. In Italy, they’re often served after dinner with wine.
Store biscotti in an airtight container at room temperature for up to two weeks. Biscotti can be frozen for up to three months.
Tip #1: Try not to wait more than 10-15 minutes to slice the cookies. If you wait too long, the cookies will be crumbly when you go to slice them
Tip #2: Bake the sliced cookies for less time for softer cookies. For harder cookies, bake them a little longer.
Tip #3: Use a spoon, pastry bag or zip lock bag to drizzle melted chocolate over your cooled biscotti. You can also dip them in melted chocolate!
More Cookie Recipes You’ll Love
- 5 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 egg room temperature
- 3/4 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2 cups plus 2 tablespoons all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 ounces milk chocolate melted (semi-sweet, dark, or white chocolate can also be used)
- 2 tablespoons nuts chopped, optional
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium til light and fluffy, about two minutes. Scrape down sides of the bowl and turn the mixer to medium low. Add, one at a time, the pumpkin, egg, vanilla, pumpkin pie spice, cinnamon, baking powder, salt and flour. Mix just until the a dough forms.
- Divide dough in half and form into two rectangular shaped logs about 10 by 3 inch thick each. Make sure logs are at least four inches apart as they will spread while baking.
- Bake 25 minutes. Remove from oven and carefully transfer logs to a cooling rack. Allow to cool 10 minutes. Place on a cutting board and use a serrated knife to slice biscotti about 3/4 inch thick.
- Reduce heat to 325 F. Lay biscotti on baking sheet but side down and bake 20- 25 minutes* until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely.
- Melt the chocolate in the microwave at half power in brief fifteen second bursts, stirring in between. Alternatively, you can melt chocolate in a double boiler or in a heat proof bowl over a bowl of gently simmering water, stirring the chocolate while it melts.
- Dip the biscotti in the melted chocolate or drizzle it over the biscotti. Sprinkle some chopped nuts on the chocolate (optional). Allow chocolate to set. Enjoy!