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Pumpkin Biscotti

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It’s full blast summer here and I am already wishing for the cooler temperatures to be here, like yesterday.  I love the Fall.  The colors of the leaves, the cooler temperatures and all things pumpkin!  Pumpkin pie, muffins, bread, and cookies, oh yes please.

Now I have found pumpkin biscotti to make! The smell of pumpkin pie was in this house recently when I just had to make this wonderful crisp, coffee-dipping cookie.  Darn good thing they sell canned pumpkin year round!  Oh did I mention it has pecans and white chocolate, too? Irresistible!

Pumpkin Biscotti

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  • 2 tablespoons unsalted butter
  • 1 1/4 cup pecans chopped
  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 1/4 cup melted white chocolate for drizzling or dipping


  • Preheat the oven to 350°F.
  • Line a baking sheet with parchment paper.
  • Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
  • In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
  • In a large bowl, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed with a stand mixer or hand mixer until the mixture thickens, about 2 to 3 minutes.
  • Stir the flour mixture into the egg mixture, then mix in the cooled pecans (mixture will be crumbly).
  • On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
  • Dampen your hands and smooth the surface of the logs.
  • Bake until the logs are slightly firm to the touch, about 25-30 minutes.
  • Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
  • Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
  • Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 20 minutes, flipping them midway through baking. Let cool completely.
  • Once the biscotti is completely cool, dip or drizzle with white chocolate.


The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container. You can freeze them in an air-tight container, too.
You can toast the pecans before adding them to the dough: Melt 2 tbsp of unsalted butter in a skillet over medium heat. Add pecans and cook till they are browned, stirring constantly. Remove from heat and cool completely before adding to dough.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!


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Adapted from Sweet Pea’s Kitchen

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