For a perfectly sweet, crunchy and warmly spiced cookie, make this pumpkin biscotti! The recipe is so easy to make and the cookies make the perfect gift for friends and family and the perfect treat to dunk into a hot cup of coffee!
This recipe combines two of my favorite things: pumpkin pie flavor and crispy biscotti cookies! Made with pumpkin pie spice, extra cinnamon and pumpkin puree, these cookies are baked twice for the perfect crunchy texture and are topped with chocolate and chopped pecans!
BAKING WITH PUMPKIN
I love the moisture, warm flavor, and orange color that pumpkin adds to bakes! These soft, delicious Pumpkin Chocolate Chip Cookies are another pumpkin recipe I highly recommend making. For another pumpkin cookie recipe, try these peanut buttery Pumpkin Peanut Butter Cookies!
This pumpkin biscotti are delicious with a cup of coffee as are these tender, flavorful Pumpkin Banana Muffins! For a dessert that I love year round, make this perfectly spiced Pumpkin Pie Ice Cream!
THESE PUMPKIN BISCOTTI COOKIES ARE:
- Perfectly crispy: Classic biscotti are crunchy and crispy and are perfect for dunking into coffee! These pumpkin biscotti have crispy edges and slightly soft middles. Bake a bit longer if you want them even crunchier!
- Flavorful: They’re made with pumpkin pie spice, extra cinnamon, vanilla extract and a good amount of pumpkin puree give these cookies the best flavor to bite into!
- Easy to make: Biscotti are baked first as logs then cut into slices and baked again. Despite the double baking time, they are super easy to make and don’t require any chilling, scooping or rolling!
- Perfect for holidays and gifts: With their warm, delicious taste and pretty color and toppings, these pumpkin biscotti make the perfect treat to share with friends and family!
WHAT IS BISCOTTI?
Biscotti are Italian cookies. The name biscotti is derived from Latin (“bis” means “twice” and “cotti” means “cooked can be translated to “twice cooked”). Biscotti are baked first in log shapes, cooled slightly then sliced and baked a second time as slices.
WHY IS BISCOTTI SO HARD?
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.
HOW CAN I MAKE BISCOTTI LESS HARD?
The good thing about biscotti is that it’s easy to get them to the perfect amount of crispness you like! I like my biscotti with some crunch, but not too hard. Some people like them more on the traditional, crispy side.
Just bake the slices a bit less time for softer cookies. For harder cookies, bake them a little longer.
INGREDIENTS YOU NEED TO MAKE PUMPKIN 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.
- Granulated sugar
- One large egg: Room temperature
- Vanilla extract
- Pumpkin puree: Use pure pumpkin puree rather than pumpkin pie filling.
- All purpose flour
- Baking powder
- Pumpkin pie spice
- Cinnamon
- Salt
FOR THE MELTED CHOCOLATE TOPPING
- Milk chocolate: Semi-sweet, dark, white chocolate can also be used.
- Pecans: Almonds, pistachios, walnuts, hazelnuts would also be delicious!
- Brown sugar: Use light or dark.
- Pumpkin pie spice
EQUIPMENT FOR MAKING BISCOTTI
You don’t need any 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.
HOW TO MAKE PUMPKIN BISCOTTI
- MAKE THE DOUGH. In the bowl of an electric mixer, beat the butter and sugar on medium til light and fluffy. 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.
- FORM THE LOAVES. Divide dough in half and form into two rectangular shaped loaves about 5 by 3 inch thick each. Make sure loaves are at least four inches apart as they will spread while baking.
- BAKE LOAVES. Bake for 25 minutes at 350 Fahrenheit. Remove from oven and carefully transfer logs to a cooling rack. Allow to cool 10 minutes. (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).
- SLICE COOKIES. Place on a cutting board and use a serrated knife to slice biscotti about 3/4 inch thick.
- BAKE SLICES. Reduce heat to 325 F. Lay biscotti on baking sheet but side down and bake 15- 20 minutes until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely.
- PREPARE TOPPING. Melt the chocolate in the microwave or double boiler.
- DECORATE. Dip the tips or bottoms of the biscotti in the chocolate or use a spoon or small piping bag (or small sandwich bag with a corner snipped off) to drizzle the chocolate over the biscotti. Once cookies have cooled completely, dip or drizzle them in melted chocolate. Top them with pecan sugar or plain nuts before the chocolate sets.
HOW TO DECORATE PUMPKIN BISCOTTI
I personally love pumpkin biscotti as is! To make them extra special and more decadent, chocolate and nuts are always a good idea!
Decorating biscotti is a fun and creative process. Decorate them any way you like! The tips or bottoms can be dipped in chocolate. Alternatively, you can use a spoon, pastry bag or sandwich bag with a corner snipped off to drizzle chocolate over the biscotti.
WHAT TYPE OF CHOCOLATE AND NUTS SHOULD I USE?
I’ve made these cookies using milk chocolate, semi-sweet and white chocolate and I loved them all! Dark chocolate would also be delicious.
I use pecans, but use any nut you like! Some suggestions are: pistachios, almonds, walnuts, and hazelnuts.
ABOUT PECAN SUGAR
Pecan sugar is a mixture of finely chopped pecans, brown sugar and a pinch of pumpkin pie spice. Regular nuts can definitely be used in place of pecan sugar, but the pecan sugar adds an extra touch of sweetness and flavor!
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN BISCOTTI
Store biscotti in an airtight container for up to two weeks. Biscotti can be frozen for up to three months.
They are cookies, so I wouldn’t call biscotti healthy. That said, they do have less butter and sugar than most cookies, so they are healthier than most cookies.
Traditional biscotti does not call for oil or butter, but I like biscotti with a little butter. Butter adds flavor and richness to the biscotti.
Whether you dunk your pumpkin biscotti in coffee or milk or make them in the fall or spring, I know you’ll enjoy these as much as I do!
Print
Pumpkin Biscotti
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: About 30 biscotti 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This pumpkin biscotti recipe is easy and delicious! They’re made with warm fall flavors and topped with chocolate and pecans!
Ingredients
FOR THE PUMPKIN BISCOTTI
- 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
FOR THE CHOCOLATE TOPPING
- 4 ounces milk chocolate, melted (semi-sweet, dark, or white chocolate can also be used)
FOR THE PECAN SUGAR*
- 2 tablespoons chopped pecans
- 1/2 tablespoon brown sugar, light or dark (optional)
- 1/8 teaspoon pumpkin pie spice or cinnamon (optional)
Instructions
FOR THE PUMPKIN BISCOTTI
- 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 5 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 15- 20 minutes until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely.
FOR THE PECAN SUGAR
- In a small bowl, stir together brown sugar and pumpkin pie spice or cinnamon. Add the chopped almonds and stir to combine.
DECORATING THE BISCOTTI
- 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 pecan sugar (or just plain nuts of your choice) over top and allow to set. Enjoy!
Notes
*Pecans or other nuts can be used as is without the addition of brown sugar and pumpkin pie spice.
Keywords: bicsotti, cookies, pumpkin biscotti, pumpkin pie spice, cinnamon, brown butter, browned butter, holidays
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