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Spiced Pumpkin Biscotti

Last Fall, I did my fair share of pumpkin recipes, but I also did a lot of apple and chai spice recipes to balance everything out fall flavors wise. This year, however, has been pretty much all pumpkin…

Just when I think that I have enough pumpkin recipes, I dream up something new to try with everyones favorite fall fruit (yep, pumpkins are technically fruit!) and todays recipe is a really good one.

These beautiful biscotti are packed full of pumpkin flavors and warm, comforting spices. They are baked up as crunchy as you want them to be, so if you prefer something more chewy, we bake them less, but if you prefer to dunk your biscotti in your morning mug, then we bake them till they are super crunchy.

Regardless of how crisp you prefer your biscotti, the flavors are something that you are going to absolutely love. This could be the perfect fall snack…

Let’s get started…

Begin by gathering 6 tablespoons of melted butter, 3/4 cup of granulated sugar, 1/2 cup of pumpkin puree, 1 large egg, 2 teaspoons of vanilla extract, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt and 2 1/4 cups of all purpose flour.

This is what you will need to make the biscotti cookies, but I suggest grabbing some milk or white chocolate to melt and drizzle them with and maybe some crushed toffee bits to top them with. They are great on their own, but I am big fan of decorating biscotti, so I usually drizzle, sprinkle or dip them in something…

In a large bowl, vigorously whisk 6 tablespoons of melted and cooled butter with 3/4 cup of granulated sugar, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt until it is nice and creamy.

Now, whisk in a large egg, 2 teaspoons of vanilla extract and 1/2 cup of pumpkin puree.

Using a silicone spatula or wooden spoon, mix in 2 1/4 cups of all purpose flour until it is fully incorporated.

The dough will be quite sticky, but easy to shape using a silicone spatula or damp hands.

Transfer the dough onto a baking sheet lined with either parchment paper or a silicone baking mat and divide it into two equal portions.

Form each portion into rectangles about 1 inch thick leaving some space between the two portions. The rectangles will be about 5 inches wide and 10 inches long.

Bake the biscotti in a 350 degree oven for 20-25 minutes.

Biscotti means “twice baked” in Italian and the first bake is done when the edges of the dough are just beginning to turn golden brown. At this point, transfer the baking sheet onto a heat proof surface, such as a cooling rack or a wooden cutting board, but leave the oven set at 350 degrees.

Let the biscotti cool for 5 minutes and then use a sharp serrated knife to cut the dough into slices about 3/4″ wide. Don’t let the biscotti cool for more than 5 minutes or it will begin to firm up too much and may crumble when you slice it.

Lay the biscotti cut side down onto the baking sheet and return them to the 350 degree oven.

The second bake on your biscotti will determine how crunchy they are. If you want them to be more on the chewy side, bake them for 8 minutes per side, but if you prefer them crunchy, you can bake them for up to 15 minutes per side.

If you are wondering about the chocolate speckled biscotti on the baking sheet with the pumpkin ones, those are spiced pumpkin chip biscotti (and quite fabulous too) and the recipe can be found here.

The biscotti will continue to crisp up as it cools, so keep that in mind when deciding how long to bake them for!

Let them cool completely before decorating.

To decorate, melt some chocolate and dip their tops, bottoms or sides and then allow them to cool on a cooling rack until the chocolate sets.

If you want to add yet another layer of flavor, sprinkle some crushed toffee, mini chocolate chips, sprinkles or sparkling sugar over the chocolate before it sets.

If you are looking for a beautiful snack to enjoy with a cup of coffee or tea and you appreciate good pumpkin flavors, you are going to love this spiced pumpkin biscotti.

Spiced Pumpkin Biscotti

Crunchy pumpkin biscotti full of warm spices.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: Italian

Ingredients

  • 6 tablespoons of butter, melted
  • 3/4 cup of granulated sugar
  • 1/2 cup of pumpkin puree
  • 1 large egg
  • 2 teaspoons of vanilla extract
  • 2 teaspoons of pumpkin spice
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 2 1/4 cups of all purpose flour
  • white chocolate, melted (optional topping)
  • toffee bits, crushed (optional topping)

Instructions

  • Preheat your oven to 350 degrees
  • In a large bowl, whisk 6 tablespoons of melted and cooled butter with 3/4 cup of granulated sugar, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt until creamy
  • Add 1 egg, 2 teaspoons of vanilla extract and 1/2 cup of pumpkin puree and whisk to combine
  • Add 2 1/4 cups of flour and stir to combine (the dough will be a bit sticky)
  • Line a large baking sheet with parchment paper and place half of the dough on one side and the other half on the other side of the baking sheet
  • Use a silicone spatula, bench scraper or damp hands to form both portions of dough into long rectangles about 1 inch thick
  • Bake in a 350 degree oven for 20-25 minutes or until the edges just start to turn lightly golden brown and then transfer the baking sheet onto a heat proof surface (keep the oven set to 350 degrees)
  • Let the biscotti cool for 5 minutes
  • Using a serrated knife, cut both rectangles into 3/4” slices either straight through or diagonally (depending on how you want your biscotti to be shaped)
  • Turn the biscottis cut side down and return them to a 350 degree oven and bake for 10-15 on each side (depending on how crisp you want them)
  • Transfer the biscottis to a cooling rack to cool fully
  • Drizzle with melted white chocolate and sprinkle with crushed toffee bits (optional)

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