Pumpkin Biscotti – Crisp, twice-baked cookies made with pumpkin puree, pecans, and warm cinnamon. A perfect fall treat with plenty of cozy flavor.
Pumpkin Biscotti
After trying classic biscotti earlier this year, I was hooked on their crisp texture and simple technique. With fall here, pumpkin felt like the obvious twist. These pumpkin biscotti combine pumpkin puree, cinnamon, and chopped pecans for a nutty, warmly spiced cookie that’s perfect for dunking. If you like, dip the ends in melted chocolate or white chocolate for an extra indulgent touch.
Common Questions About Pumpkin Biscotti
What is pumpkin biscotti?
Pumpkin biscotti are a variation of traditional Italian biscotti: a twice-baked cookie that starts as a loaf, is sliced, then baked again until dry and crisp. This version uses pumpkin puree, cinnamon, and pecans for seasonal flavor.
Can I dip them in chocolate?
Yes. Melt chocolate or white chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring between each, then dip the cooled biscotti ends and let the chocolate set on parchment.
Why are biscotti hard?
Biscotti get their firm, crunchy texture because they are baked twice: first as a loaf, then again after slicing. The second bake removes moisture and creates the signature crisp bite.
What other types of biscotti can I make?
You can vary biscotti in many ways—classic almond, lemon, or maple-pecan are popular choices that showcase how adaptable the dough is.
How should I store biscotti?
Store cooled biscotti in an airtight container at room temperature. Properly stored, they stay crisp and fresh for up to five days.
What can I serve with biscotti?
Biscotti pair beautifully with coffee and warm milk-based drinks. Popular pairings include vanilla lattes, almond lattes, mochas, and pumpkin spice lattes—any warm beverage that benefits from a dunk.
Ingredient Notes
- Butter: Use fully softened butter for a richer, tender biscotti and to help the sugar blend smoothly.
- Brown sugar: Adds moisture and a caramel note; granulated sugar can be substituted if needed.
- Eggs: Bind the dough so it holds its shape through two bakes.
- Pumpkin puree: Provides pumpkin flavor and a moist orange hue.
- Vanilla: Enhances the pumpkin and spices.
- All-purpose flour: Gives structure to the biscotti.
- Almond flour: Contributes texture and complements the pecans’ nuttiness.
- Baking powder: A small lift during the first bake.
- Cinnamon: Adds warm spice; pumpkin pie spice works too if you prefer a blend.
- Pecans: Optional, but they add crunch and a toasty flavor.
Pumpkin Biscotti Recipe
Pumpkin Biscotti
Crisp, twice-baked biscotti flavored with pumpkin puree, pecans, and cinnamon — a cozy fall treat.
10 minutes
50 minutes
1 hour
Ingredients
- 4 tablespoons butter, softened
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until light and fluffy, about 1 minute.
- Add the eggs, pumpkin puree, and vanilla. Mix until combined, scraping down the bowl as needed.
- Fold in the all-purpose flour, almond flour, baking powder, and cinnamon until a shaggy dough forms.
- Stir in the chopped pecans until evenly distributed.
- Divide the dough and shape it into two logs about 8 inches long and 1 inch tall on the prepared baking sheet.
- Optional: sprinkle coarse sugar over the tops for extra crunch.
- Bake 20–22 minutes, until the loaves are just beginning to brown at the edges.
- Remove the loaves to a cutting board. Slice them diagonal into 1-inch pieces. Arrange the slices cut-side up on the baking sheet and bake another 20–25 minutes, until dry and crisp.
- Let the biscotti cool completely. Store in an airtight container at room temperature for up to five days.
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