Pumpkin Spice Biscotti
Enjoy the comforting flavors of autumn with this Pumpkin Spice Biscotti recipe. This classic Italian cookie gets a seasonal twist with the addition of pumpkin and a blend of warming spices like cinnamon and nutmeg. These twice-baked cookies are crisp, flavorful, and perfect for dunking in a hot cup of coffee.
Whether you’re whipping up Pumpkin Spice recipes for the holidays or just in the mood for a cozy fall snack, pumpkin biscotti are easy to make and bring that warm, autumn vibe to any moment. Give this recipe a try and savor the pumpkin spice goodness in every bite.
Bring the flavors of fall into your kitchen with this Pumpkin Spice Biscotti recipe. It’s the ultimate combination of seasonal flavors, all baked into a crunchy, twice-baked cookie. Pair them with your favorite fall latte or this Pumpkin Spice White Hot Chocolate for a deliciously festive treat. Biscotti is one of my new favorites to bake and this Chocolate Cappuccino Biscotti with Pecans is another fall-inspired treat that I love. If you’ve never made this Italian cookie, it’s time to get baking.
Pumpkin Spice Biscotti
There’s something undeniably satisfying about the crunch of biscotti, especially when it’s infused with the flavors of a Homemade Pumpkin Spice Mix. Biscotti are twice-baked cookies that have a signature crisp texture that are perfect for dunking in your favorite hot beverage or to give as delicious treats.
The combination of real pumpkin puree and a blend of classic fall spices creates a rich flavor that’s not overly sweet, making these cookies the perfect balance between indulgence and a light snack. The drizzle of white chocolate or icing on top adds a lovely touch of sweetness, while the addition of pecans brings a delightful crunch.
Timesaving Tips and Variations
- Biscotti store well, so why not make a double batch? You can freeze the extra biscotti for later or keep them in an airtight container for up to two weeks, giving you a tasty snack or quick gift option on hand whenever needed.
- Using a serrated knife to cut the logs into slices makes for clean cuts without smashing the cookie too much.
- While the white chocolate drizzle adds a sweet touch, these biscotti are delicious on their own. If you’re in a hurry, feel free to skip this step, and your cookies will still have plenty of flavor.
- Mix in dried cranberries for a sweet-tart contrast to the warm spices. This variation adds a pop of color and flavor, making it perfect for holiday gatherings.
- For a coffee-flavored twist, add 1-2 teaspoons of instant espresso powder to the dry ingredients. The espresso pairs perfectly with the warm pumpkin spices.
- Omit the nuts and stir in mini chocolate chips to create a sweet, chocolaty surprise in every bite.
These time-saving tips and recipe variations make it easy to customize and streamline your baking process.
If you’re gifting these biscotti, package them in a decorative tin or wrap them in clear cellophane bags tied with a festive ribbon.
How do you Store Biscotti?
Store in an airtight container for up to one week. If you want to freeze the biscotti, I recommend not adding the white chocolate until you are ready to serve them. Story in a freezer-safe container in the freezer for up to 2 months.
Other Cookie Recipes to Bake
Cookies make delicious desserts and snacks, and in some cases, they can even be enjoyed with breakfast. Here are a few to try:
- Best Ever Chewy Chocolate Chip Cookies
- Maple Sugar Cookies
- Christmas Fruitcake Biscotti
- The Best Cherry Thumbprint Cookies
- Cranberry Pecan Oatmeal Cookies
Cookie Recipes are always popular during the holidays, but you can enjoy them year-round with easy recipes.
💡Explore my favorite Baking Essentials (Amazon affiliate link)
Equipment Used to Make Biscotti
There are no fancy tools or equipment needed to make this recipe, but I have linked to a few of my favorite items.
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- baking sheet
- parchment paper
- serrated knife
- medium bowl
- large mixing bowl
- stand mixer (or electric handmixer)
- measuring cups and spoons
- small microwavable safe bowl
You probably have most of those items in your kitchen already, so baking this recipe will be easy!
Ingredients
Just about all of the required ingredients are easily found in your grocery store. The canned pumpkin is in the baking aisle near the cans of flavored pie filling.
- unsalted butter
- toasted pecans
- flour
- baking powder
- salt
- Homemade Pumpkin Spice Mix
- eggs
- light brown sugar
- canned real pumpkin puree
- vanilla extract
- white chocolate chips
Directions to Make Biscotti
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Watch the pecans carefully as they can burn fast. Allow them to cool and then chop the pecans; set aside.
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
In the bowl of a stand mixer, combine the eggs, brown sugar, pumpkin and vanilla for about 2 to 3 minutes on medium speed.
Stir the flour mixture into the egg mixture, then mix in the cooled pecans (the mixture will be crumbly).
On a lightly floured work surface, divide the dough in half. Shape each half into a 3×10-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 in preheated oven 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 degrees. 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, melt the white chocolate chips and drizzle over the cookies.
Serve with a hot cup of coffee, tea, or even cocoa for the ultimate cozy snack. They’re perfect for dunking!
Print this recipe, grab your ingredients, preheat your oven, and get ready to enjoy a little taste of autumn in every crunchy, flavorful bite!
Printable Recipe Card
Pumpkin Spice Biscotti
Equipment
- serrated knife
- small microwavble safe bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 ¼ cup pecans chopped
- 3 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoon Homemade Pumpkin Spice Mix
- 2 eggs
- 1 ½ cups firmly packed light brown sugar
- ½ cup canned real pumpkin puree
- 1 tablespoon vanilla extract
- ⅓ cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, set aside.
- Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. Watch the pecans carefully as they can burn fast. Allow them to cool and then chop the pecans; set aside
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
- In the bowl of a stand mixer, combine the eggs, brown sugar, pumpkin and vanilla for about 2 to 3 minutes on medium speed.
- Stir the flour mixture into the egg mixture, then mix in the cooled pecans (the mixture will be crumbly).
- On a lightly floured work surface, divide the dough in half. Shape each half into a 3×10-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 in preheated oven 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 degrees. 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, melt the white chocolate chips and drizzle over the cookies.
- Store in an airtight container for up to one week. If you want to freeze the biscotti, I recommend not adding the white chocolate until you are ready to serve them. Story in a freezer-safe container in the freezer for up to 2 months.
Notes
- Biscotti store well, so why not make a double batch? You can freeze the extra biscotti for later or keep them in an airtight container for up to two weeks, giving you a tasty snack or quick gift option on hand whenever needed.
- Using a serrated knife to cut the logs into slices makes for clean cuts without smashing the cookie too much.
- While the white chocolate drizzle adds a sweet touch, these biscotti are delicious on their own. If you’re in a hurry, feel free to skip this step, and your cookies will still have plenty of flavor.
- Mix in dried cranberries for a sweet-tart contrast to the warm spices. This variation adds a pop of color and flavor, making it perfect for holiday gatherings.
- For a coffee-flavored twist, add 1-2 teaspoons of instant espresso powder to the dry ingredients. The espresso pairs perfectly with the warm pumpkin spices.
- Omit the nuts and stir in mini chocolate chips to create a sweet, chocolaty surprise in every bite.
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.
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