This easy recipe for pumpkin biscotti is made with warm spices 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 and delicious. They have a perfectly crunchy and make the perfect treat for fall.
If you are looking for something different to make with pumpkin, you will love this cookie recipe!
For more pumpkin recipes, try my pumpkin olive oil cake, pumpkin banana muffins and pumpkin bread with cream cheese frosting.
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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.
Ingredients
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
- Cinnamon
- 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.
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, add the pumpkin, egg, and vanilla extract.
Step 3: (Photo 3 above) Add the pumpkin pie spice, cinnamon, baking powder, salt and flour. Mix just until a dough forms.
Step 4: (Photo 4 above). Divide dough in half and form into two rectangular shaped loaves about 10 by 3 inch thick each.
Step 5: (Photo 5 above). Bake for 25 minutes at 350 Fahrenheit. Remove from oven. Allow to cool 10 minutes. Slice biscotti about 3/4 inch thick.
Step 6: (Photo 6 above) Reduce heat to 325 F. Lay biscotti on baking sheet cut side down and bake 20-25 minutes until cookies appear dry. Transfer cookies to a cooling rack and allow to cool completely. Dip biscotti in or drizzle with chocolate. Sprinkle nuts on the chocolate, if desired.
Recipe FAQs
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.
Expert Tips
Tip #1: Make sure loaves are at least four inches apart as they will spread while baking.
Tip #2: Try not to wait more than 10 minutes to slice the cookies. If you wait too long, the cookies will be crumbly when you go to slice them
Tip #3: Bake the sliced cookies for less time for softer cookies. For harder cookies, bake them a little longer.
Tip #4: 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!
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Pumpkin Biscotti
Ingredients
- 6 tablespoons unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 2¼ cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 ¾ teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1/2 teaspoon salt
- 4 ounces milk chocolate melted (semi-sweet, dark, or white chocolate can also be used), optional
- 2 tablespoons nuts chopped, optional
Instructions
- 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. Mix in, the pumpkin puree followed by the egg and vanilla. Turn the mixer to low then add the cinnamon, ginger, cloves, nutmeg, baking powder, salt and flour just til 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. Dough will be sticky. Lightly wet hands to reduce sticking. 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. Enjoy biscotti plain or dip them in or drizzle them with white chocolate.
- If using chocolate, first 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!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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!