Ready to try a new pumpkin recipe? This pumpkin biscotti is the perfect treat for fall. It’s easy to make and packed with delicious pumpkin spice flavor.
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If you’re in the mood to bake something a little different with pumpkin, this one’s for you. These pumpkin spice biscotti are crisp, cozy, and taste like fall in cookie form.
They’re sweet but not too sweet — perfect for an afternoon coffee break. I love having them on hand for anytime I want a little something sweet and seasonal!
For more pumpkin recipes, try my pumpkin spice olive oil cake, pumpkin banana bread muffins and pumpkin bread with cream cheese frosting.
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Why This Recipe Works
- This pumpkin spice biscotti recipe is surprisingly easy — just shape, slice, and bake twice.
- Packed with pumpkin, warm spices, and a drizzle of chocolate.
- No special tools or ingredients needed. They’re as easy as this recipe for lemon biscotti.
- A crisp crunch in every bite. Perfect for dunking in your morning or afternoon coffee.
- Fun to bake and even better to share! Everyone loves them — just like my my peanut butter and pumpkin spice cookies and pumpkin and chocolate chip cookies!
- Keeps its crunch for days and freezes like a dream.
Ingredients
Below are useful notes about some of the ingredients.
- I use room temperature unsalted butter, but salted works too.
- Use 1 large, room temperature egg.
- Use 100% pure pumpkin puree, not pumpkin pie filling. If you have extra pumpkin puree, try my pumpkin whoopie pies recipe!
- 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
- Instead of milk or white chocolate, use semi-sweet or dark.
- Sprinkle some flaky sea salt on top of the melted chocolate for extra flavor.
How to Make Pumpkin Biscotti
Quick Video Recap
Instructions
Step 1: (Photo 1 above) Beat the butter and sugar with an electric mixer on medium til light and fluffy.
Step 2: (Photo 2 above) With the mixer on low, mix in the egg until completely incorporated. Next, add the pumpkin, and vanilla extract.
Step 3: (Photo 3 above) Add the spices, baking powder, salt and flour. Mix just until a dough forms.
Step 4: (Photo 4 above). Form into two logs about 10 by 3 inch thick each.
Step 5: (Photo 5 above). Bake for 25 minutes at 350 Fahrenheit. Allow to cool 10 minutes. Slice about 3/4 inch thick.
Step 6: (Photo 6 above) Reduce heat to 325 F. Lay biscotti cut side down. Bake 20-25 minutes until cookies appear dry. Transfer cookies to a rack to cool. Dip in or drizzle with chocolate. Sprinkle nuts and flaky sea salt on the chocolate, if desired.
Recipe FAQs
Mix in chopped nuts for extra crunch and/or dried cranberries or raisins add a little sweetness and chewy texture. You can also add mini chocolate chips or drizzle with white or dark chocolate after baking. A touch of orange zest or a sprinkle of coarse sugar on top before baking also adds great flavor.
The secret to perfect biscotti texture is baking twice and letting them cool properly. First, bake the logs until set but not fully hard, then slice and bake again. Letting them cool completely between bakes keeps them crisp without turning them rock hard. Using a serrated knife and a gentle sawing motion also helps keep the slices intact.
Store biscotti in an airtight container at room temperature for up to two weeks or frozen for up to three months.
Natalie’s Top Tips
- Lightly wet your hands or dust with flour when you shape the dough. The dough will be a little sticky and this will make shaping easier.
- Leave at least 4 inches between them — they’ll spread slightly as they bake.
- Slice after about 10 minutes of cooling– Slice too soon and they’ll crumble; wait too long and they’ll harden.
- Want softer biscotti? Bake the slices at 325°F for 20 minutes.
- Like crispier cookies? Bake 25–30 minutes.
- Wondering how to cut biscotti? Use a serrated knife and a gentle sawing motion for clean slices.
- Let the biscotti cool completely before storing or adding chocolate — this keeps them crisp.
- Drizzle cooled biscotti with chocolate-use a spoon, piping bag, or zip-top bag. Or just dip the ends for a pretty, bakery-style look.
More Cookie Recipes You’ll Love
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Pumpkin Biscotti
Equipment
Ingredients
- 6 tablespoons (84 g) unsalted butter room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (122 g) pumpkin puree
- 2¼ cups (281 g) all-purpose flour
- 2 teaspoons baking powder
- 1¾ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 4 ounces (113 g) chocolate semi-sweet, dark, or white chocolate
- 2 tablespoons (20 g) nuts chopped, optional
Instructions
- Preheat oven to 350℉. 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. Mix in the egg until incorporated then mix in the pumpkin puree followed by the vanilla. Turn the mixer to low then add the cinnamon, ginger, cloves, nutmeg, baking powder, salt and flour just until the dough forms.
- Divide dough in half and use your hands to shape them into two long rectangular shaped logs about 10 by 3 inch thick each. If the dough feels sticky, lightly dust your hands with flour or wet them a bit to make shaping easier. Make sure logs are at least four inches apart as they will spread while baking.
- Bake for 25 minutes, then carefully transfer the logs to a cooling rack. Let cool for 10 minutes before slicing. Use a serrated knife and a gentle sawing motion to cut the biscotti about ¾ inch thick.
- Reduce heat to 325℉. Lay biscotti on baking sheet cut side down. For softer biscotti, bake 20 minutes. For extra crisp, bake 25–30 minutes, until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely. Enjoy biscotti plain or dip them in or drizzle them with white chocolate.
- To top with chocolate, first melt chocolate in the microwave at half power in 15-second bursts, stirring between, or melt over a double boiler. Dip or drizzle biscotti, sprinkle nuts or flaky salt if desired, and let chocolate set.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Ali T
This pumpkin biscotti recipe was a pleasant surprise! The biscotti came out soft and flavorful, with a perfect balance of pumpkin and warm spices. Nothing was overpowering, and the texture was just right. The instructions were easy to follow, and the result paired perfectly with coffee or tea. If you’re looking for a soft pumpkin biscotti recipe that tastes homemade and full of fall flavor, give this one a try. I’ll definitely be making it again!
Natalie Ward
Hi Ali, Thanks for making these and for coming back to share your feedback!! So happy you enjoyed them!
Cristina
I made the Pumpkin Biscotti, and they were a huge hit with my family! They have the perfect flavors for this time of year and turned out absolutely delicious. I will definitely be making them again!
Natalie Ward
Yayyy this makes me so happy. Thank you for making these, Cristina!
Geri
Wonderful recipe. Thank you.
I will admit I made two changes. I didn’t want a dairy dessert, so I used 1/4 cup of light olive oil instead of the butter.
I didn’t have nutmeg or cloves, so I used 1/4 teaspoon of cardamom.
Absolutely will make these again. We liked them plain, so no chocolate or nuts, but I may add walnuts when I bake this again next week!
Natalie
Hi Geri, Thanks so much for making this biscotti recipe and for your review. I enjoyed reading your recipe notes and am so happy you enjoyed them! Have a great weekend!