Pumpkin Biscotti

This pumpkin biscotti recipe is easy and delicious! They're made with warm fall flavors and are perfectly crisp to bite into. Top with white or dark chocolate and nuts if you like!

Prep Time30

Cook Time50

Total Time1 20

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: biscotti

Calories: 117kcal

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
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 chocolate semi-sweet, dark, or white chocolate
2 tablespoons nuts chopped, optional

US Customary - Metric

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 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. 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

Spices: Use equal parts pumpkin pie spice in place of any or all of the spices.

Pumpkin puree: Use 100% pure canned pumpkin puree, not pumpkin pie filling. For consistency, I recommend using canned pumpkin puree.

Sugar: For slightly sweeter cookies, add an extra 2 tablespoons of granulated sugar. These cookies are also delicious if you use a combination of granulated sugar and brown sugar. Use 1/2 cup brown sugar plus 1/4 cup of packed light or dark brown sugar.

Add-in options: ½ cup chopped nuts, ⅓ cup dried fruit, ¼ cup mini chocolate chips, 1 teaspoon orange zest, or a sprinkle of coarse sugar.

Baking time and number of cookies: Bake 25-30 minutes for crispier cookies. Recipe makes about 26 cookies, depending on slice thickness.

Storage: Store biscotti at room temperature in an airtight container for up to two weeks. Biscotti can be frozen for up to three months.

Nutrition