Pumpkin Biscotti

4.98 from 42 votes

Yummy pumpkin spice biscotti, perfect for dunking into a hot cup of coffee!

Prep Time15

Cook Time50

Cooling Time10

Total Time1 15

Course: Dessert, Snacks

Cuisine: Italian

Servings: cookies

Calories: 163kcal

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 10 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.

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.
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 used to coat one end of the biscotti.
The spice level can be adjusted based on your preference.