Pumpkin Biscotti
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It is definitely the pumpkin season and while there’s a pumpkin spice latte on every coffee shop counter, there are also lots of other tasty ways to get that fall flavor into your dishes. One example is this simple Pumpkin Biscotti recipe.
These easy-to-make biscotti are full of fall flavor and have a great crunch to them. You can add extra ingredients to make them even more delicious or just stick with the classic recipe for a pumpkin-themed treat with no pie crust in sight!
Why you don’t want pumpkin pie mix for the recipe
While these are definitely a pumpkin spice style of biscotti, you don’t want to use a pumpkin pie mix for the recipe. That’s because you are adding the pumpkin pie spice and cinnamon separately and if there’s some already in there, then it will be overwhelming.
But if you want to go full-on fall cookies, pair these with pumpkin cookies and you’ll have crunchy and soft fall cookies all on one plate!
Ingredients
Makes 18 biscotti
- Salted butter
- Granulated sugar
- Large eggs
- Canned pumpkin (not pumpkin pie mix)
- All-purpose flour
- Baking powder
- Pumpkin pie spice
- Cinnamon
If you want to experiment with other ingredients, you can add up to two cups of baking chips or even nuts if you want and they don’t affect the consistency of the biscotti.
How to make Pumpkin Biscotti
- Preheat the oven to 350°F and spray a baking sheet with baking spray or add parchment paper.
- Mix the butter and sugar until light and fluffy then add the eggs, one at a time, mixing thoroughly.
- Combine the baking powder, flour, pumpkin pie spice and cinnamon in a small bowl then mix into the batter.
- Place the cookie dough into a rough log shape on the baking sheet, making two logs around 9 x 2 inches in size.
- Put the dough in the oven and cook for 25-30 minutes or until the top looks completely dried.
- Remove from the oven and cool for 5 minutes then reduce the oven to 325°F.
- Take a bread knife or another serrated blade and cut the log into 1-inch thick slices then put it back on the cookie sheet with the cut side facing downwards.
- Bake for another 40-45 minutes until dried then remove and allow to cool.
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If you want crispier cookies, then increase the cooking time by 15 minutes on the second leg while if you prefer them softer, reduce it by 15 minutes.
How do you store pumpkin spice biscotti?
Once the biscotti have completely cooled, you can pop them in an airtight container for up to 2 weeks.
You can also freeze them. Place them individually on a cookie sheet then once they are frozen, lift and place in a freezer bag. You can freeze them for up to 3 months.
What should I do if the log crumbles?
It is a common problem that when you go to cut the log, there is some crumbling which spoils the effect. If you notice this, lightly mist the dough with water and let it sit for 2-3 minutes then try again. It should hold together much better this time.
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Pumpkin Biscotti
Ingredients
- 1/4 cup salted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup canned pumpkin not pumpkin pie mix
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
Instructions
- Preheat an oven to 350°F.
- Prepare a baking sheet by spraying with baking spray or covering with parchment paper or a silicone mat.
- Combine the butter and sugar in a bowl and mix until light and fluffy.
- Add the eggs, one a time, mixing to combine well after adding each one.
- Add the pumpkin.
- Combine the flour, baking powder, pumpkin pie spice, and cinnamon in a small bowl and add to the batter.
- Mix just until incorporated.
- Place the cookie dough into a rough log shape on the prepared baking sheet and form into 2 logs about 9-inches long by 2-inches wide.
- Place the dough log into the preheated oven and bake for 25 to 30 minutes or until the top looks completely dried.
- Remove from the oven and allow to cool for 5-minutes.
- Reduce the oven temperature to 325°F.
- Using a bread knife, or another serrated knife, cut the cookie log into 1-inch-thick slices.
- Place each slice back on the cookie sheet, cut side down.
- Bake the biscotti slices for an additional 40 to 45 minutes or until the biscotti are dried.
- Remove from the oven and allow to cool completely before storing in an airtight container for up to 2 weeks.
Notes
If the biscotti log crumbles when trying to cut, lightly mist the dough with water and allow it to sit for 2 to 3 minutes, then try slicing again.
For crispier cookies, increase the second baking time by 15 minutes.
For softer cookies, reduce the second baking time by 15 minutes.
To freeze baked biscotti – cool completely, then freeze individually on a cookie sheet or plate. Once frozen, remove from the cookie sheet and place into a freezer container and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.