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Orange pumpkin biscotti with chocolate on top with some cinnamon sticks on parchment paper.

Pumpkin Biscotti

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: About 30 biscotti
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


This pumpkin biscotti recipe is easy and delicious! They’re made with warm fall flavors and topped with chocolate and pecans! 


  • 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 chopped nuts (optional)


  1. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
  2. 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.  
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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!


*Bake 25-30 minutes for crispier cookies. 

Keywords: bicsotti, cookies, pumpkin biscotti, pumpkin pie spice, cinnamon, brown butter, browned butter, holidays