I’ve fallen in love with this pumpkin biscotti recipe—it’s crisp, perfectly spiced, and full of warm fall flavor. Twice-baked and lightly sweet, these biscotti are ideal for dunking in a hot cup of coffee or tea on a chilly day.
Why You’ll Love This Recipe
I love how this recipe blends the richness of pumpkin with the warmth of cinnamon, nutmeg, and ginger. The dough comes together easily, and shaping the logs and baking them twice gives that authentic crunchy texture I expect from biscotti. I can mix in nuts or chocolate chips for extra texture and flavor, and they store beautifully, making them perfect for gifting or preparing ahead for cozy autumn mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup chocolate chips (optional)
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In a separate bowl, beat the eggs, then add the pumpkin puree and vanilla extract. Mix until smooth.
Gradually stir the wet ingredients into the dry ingredients until a soft, sticky dough forms.
Fold in chopped nuts and/or chocolate chips if using.
Divide the dough into two equal parts. Shape each into a log about 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spaced apart.
Bake for 25–30 minutes, until the logs are set and lightly browned.
Remove from the oven and let them cool for 10 minutes. Reduce oven temperature to 300°F (150°C).
Slice each log diagonally into 1-inch thick pieces.
Place slices cut side down on the baking sheet and bake for another 10–15 minutes, flipping halfway through, until the biscotti are golden and crisp.
Let cool completely on a wire rack before storing or serving.
Servings and timing
This recipe makes approximately 24 biscotti. Prep time is about 25 minutes. The first bake takes 25–30 minutes, and the second bake takes 10–15 minutes. Add another 20–30 minutes for cooling time. From start to finish, I set aside around 1 hour and 15 minutes.
Variations
I love how easy it is to switch things up with this biscotti base:
I sometimes drizzle melted chocolate over the cooled biscotti for a sweet finish.
Adding pumpkin seeds gives an extra seasonal crunch.
For a festive twist, I stir in dried cranberries or raisins.
A maple glaze made from powdered sugar and maple syrup adds a beautiful autumn-inspired touch.
I’ve even made it gluten-free using a 1:1 gluten-free flour blend.
Storage / reheating
After the biscotti cool completely, I store them in an airtight container at room temperature for up to two weeks. For longer storage, I place them in a zip-top freezer bag and freeze for up to 3 months. When I want to enjoy one, I just let it thaw at room temperature—no reheating needed, though I can pop it in the oven for a few minutes to restore its crispness if desired.
FAQs
How do I know when the biscotti are baked enough?
I look for a firm texture and golden-brown color. After the second bake, they should feel dry and crisp to the touch.
Can I make these ahead of time?
Yes! I often bake a batch and store it in an airtight container. They stay crunchy for days, making them perfect for meal prep or gifting.
What’s the best way to cut biscotti without breaking them?
I let the logs cool for about 10 minutes, then use a serrated knife and a gentle sawing motion to slice them. This helps prevent crumbling.
Can I reduce the sugar in the recipe?
Yes, I’ve reduced the sugar to ¾ cup before and the texture was still great. They’re just a little less sweet, which I sometimes prefer.
Can I use fresh pumpkin instead of canned?
Definitely. I just make sure to drain the fresh pumpkin well to avoid excess moisture in the dough. A thick, smooth puree works best.
Conclusion
This pumpkin biscotti recipe is one of my favorite fall bakes. It’s simple, flavorful, and endlessly customizable. I love having a batch on hand to enjoy with my morning coffee or to serve guests during the season. It’s a cozy, crisp, and spiced treat that captures the heart of autumn in every bite.
These Pumpkin Biscotti are crisp, spiced, and filled with warm autumn flavors. Twice‑baked and lightly sweet, they’re perfect for dipping in coffee or tea on a chilly morning.
Ingredients
2 cups all‑purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup chocolate chips (optional)
Instructions
Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
In another bowl, beat the eggs, then add pumpkin puree and vanilla extract. Mix until smooth.
Stir the wet ingredients into the dry until a soft, sticky dough forms.
Fold in nuts and/or chocolate chips if using.
Divide dough into two equal portions. Shape each into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spaced apart.
Bake for 25–30 minutes until logs are set and lightly browned.
Remove from oven and let cool for 10 minutes. Lower oven temperature to 300 °F (150 °C).
Slice each log diagonally into 1‑inch thick pieces.
Place slices cut‑side down on the baking sheet and bake for an additional 10–15 minutes, flipping halfway through, until golden and crisp.
Cool completely on a wire rack before storing or serving.
Notes
Drizzle melted chocolate over cooled biscotti for extra sweetness.
Add pumpkin seeds or dried cranberries for seasonal variety.
Use a 1:1 gluten‑free flour blend to make them gluten‑free.
Store in an airtight container at room temperature up to two weeks.
Freeze in a zip‑top bag for up to 3 months. Thaw at room temperature before eating.
