Pumpkin Biscotti
Cozy up to fall flavors with this irresistible Pumpkin Biscotti recipe, a perfect balance of sweetness and spice that’s sure to elevate your coffee break or dessert table. Crafted with canned pumpkin puree, warm autumn spices like cinnamon, nutmeg, and cloves, and an optional crunch of toasted pecans, these crunchy Italian-style cookies are baked twice for that signature crisp texture. Whether enjoyed plain or dressed up with a drizzle of melted white chocolate, this seasonal treat offers a delightful homemade twist on café-style biscotti. Easy to bake and store, these pumpkin biscotti are the ultimate make-ahead snack for holiday gatherings or gifting!
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.25 cup unsalted butter, softened
- 0.5 cup canned pumpkin puree
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans or walnuts (optional)
- 0.5 cup white chocolate chips (optional for drizzle or dipping)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and butter together until the mixture is light and creamy, about 2-3 minutes.
Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Mix until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. If using nuts, gently fold them in at this stage.
Transfer the dough onto a floured surface and divide it in half. Shape each half into a log approximately 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet, leaving enough space between them to allow for spreading.
Bake the logs for 25-30 minutes, or until they are firm to the touch and lightly golden. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.
Bake the slices for 10 minutes, then flip them over and bake for an additional 10-15 minutes, or until the biscotti are golden brown and dry. They will continue to crisp up as they cool.
Remove the biscotti from the oven and allow them to cool completely on a wire rack.
If desired, melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each, until smooth. Drizzle the melted chocolate over the biscotti or dip one end into the chocolate. Allow the chocolate to set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.3 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
