Are you in the mood for pumpkin biscotti that are crunchy, full of flavor, and perfect for dunking into a hot cup of coffee? Look no further than this pumpkin spice biscotti recipe! Then try my pistachio, chocolate, and cranberry biscotti!
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I just love fall and all the pumpkin spice-related treats, from pumpkin spice lattes to moist pumpkin bread, roasted pumpkin soup, pumpkin pie with sweetened condensed milk, and pumpkin juice. I can't get enough! My latest obsession is these crunchy pumpkin biscotti. If you're a fan of all things fall like I am, you NEED to try this recipe!
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😍 Why You'll Love This Recipe
- This pumpkin biscotti recipe is easy enough for anyone to bake, even you non-baker types!
- Pumpkin biscotti make great gifts, especially this time of year. Simply toss a few in these cute fall gift bags and stick them in a coffee mug. Boom, you just made an amazing personal gift!
- Pumpkin biscotti keep forever, I'm talking months, especially when stored in an air-tight container.
- They're so good, you can enjoy them any time of the year!
🔖 Ingredients & Substitutions
- Flour: I have only used all-purpose flour to make these, but I look forward to hearing from my readers if the recipe is adaptable to gluten-free flour options.
- Sugar: Choose from either brown sugar or white granulated sugar.
- Oil: I decided to use melted coconut oil because I have a huge tub of it; however, melted butter or avocado oil can be substituted.
- Flavoring: In my drying orange peels and how to use them post, I explain how to make orange powder. However, you can substitute orange zest. Vanilla or anise extract may also be added.
- Spices: You'll find all the typical fall spices in this pumpkin biscotti recipe, including cinnamon, cardamom, nutmeg, cloves, and ginger. Another option is to use 2 teaspoons of pumpkin pie spice instead.
- Mix-Ins: Mix-ins are the fun part! I added walnuts, dried cherries, and an equal amount of dark and white chocolate chips (I couldn't decide on just one, so I added both). Other great options include raisins, Craisins, pistachios, pumpkin seeds, almonds, and pecans.
🍪 How To Make Pumpkin Spice Biscotti
Preheat oven to 350°F
Step 1: In a large bowl, whisk flour, sugar, baking powder, orange powder (or zest), cinnamon, cardamom, nutmeg, cloves, ginger, and salt. Stir in chocolate chips, dried cherries, and crushed walnuts.
Step 2: In another medium bowl, whisk canned pumpkin, eggs, and melted coconut oil, then pour over the dry ingredients. Use a rubber spatula to mix the wet and dry ingredients. Work the mixture (with your hands or a hand mixer) until the dough comes together.
Step 3: Divide the dough into two equal portions. Using wet or floured hands, mold each portion into an 11" x 3" log onto a parchment-lined baking sheet. Flatten the top of the logs with your hands. Bake for 30 minutes.
Pro Tip: If you have a silicone mat, it can be used instead of parchment paper.
Step 4: Cool the logs for 20 minutes. Reduce oven temperature to 325°F. Using a serrated knife, carefully slice each log on the bias into 12 equal-sized cookies. Turn the cookies on their side and bake for an additional 20 minutes, flipping halfway through.
Pro Tip: If, after cooling down, the biscotti still have a soft texture, turn off the oven and leave them in there until the oven cools off. This should do the trick!
Step 5: Carefully arrange biscotti on a wire rack. Completely cool before storing them in a ziplock bag, cookie jar, or tin canister for longer storage.
Looking for gluten-free pumpkin recipes? Be sure to try this gluten-free pumpkin bread from Julianne at nutritiousdeliciousness.com!
If you need more delicious Italian dessert ideas, you'll want to try this lemon pizzelle recipe. These light and crisp Italian cookies, which can be enjoyed as is or drizzled with lemon curd, yum!
🤷🏻♀️ Recipe FAQs
A good biscotti cookie should be hard and crunchy and perfect for dunking into a hot cup of coffee or tea. One of the reasons biscotti have a long shelf life is due to the fact that they are twice-baked and have very little moisture.
Biscotti should cool off for 10 minutes before cutting. If you wait longer, they may begin to harden, which makes them harder to cut.
If your biscotti crumble when you try to slice them, it may mean they are still too warm to slice or have begun to harden because you waited too long to slice them. It could also mean you're using the wrong knife to slice them!
If biscotti begin to soften, there is no reason why you can't bake them for a third time to get them to crisp up. Bake biscotti at 325°F for 12 minutes, flipping halfway.
👩🏼🍳 Pro Tips
- It's important to allow the pumpkin spice biscotti to cool off for 20 minutes before trying to slice them so that they don't fall apart.
- Pumpkin biscotti can be drizzled with icing or melted chocolate once they have cooled off. Another option is to dip one end into melted chocolate.
- The spice level can be adjusted based on your preference.
- Store pumpkin biscotti in an airtight container at room temperature for up to a few weeks. I've had them last for a month or more!
🥮 More Pumpkin Desserts
If you enjoy this pumpkin biscotti recipe, check out these other fall recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Preheat the oven to 350°F
- In a large bowl, whisk flour, sugar, baking powder, orange powder (or zest), cinnamon, cardamom, nutmeg, cloves, ginger, and salt. Stir in chocolate chips, dried cherries, and crushed walnuts.
- In another medium bowl, whisk canned pumpkin, eggs, and melted coconut oil then pour over the dry ingredients. Use a rubber spatula to mix the wet and dry ingredients. Work the mixture (with your hands or a hand mixer) until the dough comes together.
- Divide the dough into two equal portions. Using wet or floured hands, mold each portion into an 11" x 3" log onto a parchment-lined baking sheet. Flatten the top of the logs with your hands. Bake for 30 minutes.
- Cool the logs for 20 minutes. Reduce oven temperature to 325° F. Using a serrated knife, carefully slice each log, on the bias, into 12 equal-sized cookies. Turn the cookies on their side and bake for an additional 20 minutes, flip halfway through.
Nutrition
Video
Notes
- If you have a silicone mat, it can be used instead of parchment paper.
- It's important to allow the pumpkin spice biscotti to cool off for 10 minutes before trying to slice them so that they don't fall apart.
- If, after cooling down, the biscotti still have a soft texture, turn off the oven and leave them in there until the oven cools off. This should do the trick!
- Pumpkin biscotti can be drizzled with icing or melted chocolate once they have cooled off. Another option is to dip one end into melted chocolate.
- Candy melts can also be used to coat one end of the biscotti.
- The spice level can be adjusted based on your preference.
- Store pumpkin biscotti in an airtight container at room temperature for up to a few weeks. I've had them last for a month or more!
Kathy Fisher says
Yum, the perfect biscotti for this fall day. Mornings biscotti with coffee. This afternoon it's this terrific biscotti with a glass of cold milk. A taste of Heaven. Thank you Hilda.
Hilda Sterner says
Thanks, Kathy, this was a sweet surprise. I'm glad they were enjoyed... more on Thursday!
Kelly Methey says
These are delicious! Until I started following you, I had no idea how easy it was to make biscotti. So good, as are your other biscotti recipes. Thanks Hilda!
Hilda Sterner says
Thanks, Kelly! You'll have to try the new, improved ones!