If you’re curious about how to make pumpkin biscotti, you’ve come to the right place! This cozy treat combines pumpkin goodness with warm spices that are perfect for fall or any chilly day.
This pumpkin biscotti recipe addresses common problems like tough texture, uneven baking, and maintaining freshness for convenient, flavorful fall-themed baked goods.
I’ll admit, getting the texture just right can be tricky; I once mixed too much and ended up with a tough batch. But trust me, following this recipe makes it easier, especially when you’re juggling kids or unexpected guests.
This recipe takes about an hour and 20 minutes total, but it’s well worth it. You end up with crunchy, flavorful biscotti that pair wonderfully with coffee or tea. If you enjoy baked goods with pumpkin, you’ll want to try my Strawberry Biscuits next!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as the main dry ingredient.
- The recipe contains eggs and no dairy products, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because of the granulated and brown sugar included.
- The recipe is vegetarian since it does not contain meat, poultry, or fish products.
- This recipe contains nuts, so it is not appropriate for nut-free diets.
Why You Will Love This Recipe
- Irresistible Texture The biscotti come out crunchy on the outside while staying delightfully tender within. This balance makes each bite a satisfying experience, perfect for dipping into your favorite coffee or chai.
- Seasonal Flavor The addition of pumpkin and warm spices creates a cozy flavor profile that captures the essence of fall. You’ll appreciate how these ingredients come together to evoke seasonal nostalgia with every batch.
- Make-Ahead Convenience These biscotti are excellent for preparing in advance. They store well in an airtight container, keeping their freshness intact for weeks, making them ideal for busy days or holiday gift giving.
- Versatile Pairings They work well with a range of beverages, making them versatile for any occasion. Whether you’re enjoying a quiet evening or hosting friends, these biscotti enhance your snack table effortlessly.
How to Make Pumpkin Biscotti
- Prep Time: 25 minutes
- Cool Time: 30 minutes
- Cook Time: 54 minutes
- Total Time: 1 hour 49 minutes
- Yield: 24 biscotti 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious homemade pumpkin spice biscotti with a perfect crunch and seasonal flavors.
Ingredients
- 2 ½ cups (312 g) all-purpose flour, good quality, fresh
- 1 ½ tsp (6 g) baking powder, fresh
- ¾ tsp (4 g) salt
- 2 tsp (5 g) ground cinnamon
- ½ tsp (1 g) ground cloves
- ½ tsp (1 g) ground ginger
- ¼ tsp (0.5 g) ground nutmeg
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- ½ cup (120 g) pure pumpkin puree, canned preferred for consistency
- 1 cup (200 g) granulated sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 large eggs, room temperature
- 4 ounces (113 g) white chocolate, chopped, for drizzling
- Chopped pecans, as needed (toasted for best flavor)
Instructions
- Step 1: Whisk together the flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl. Mix until uniform to ensure even spice distribution.
- Step 2: In a large mixing bowl, whisk the melted butter, pumpkin puree, granulated sugar, and vanilla extract until the mixture is creamy and well combined.
- Step 3: Whisk in the eggs one at a time, fully incorporating each egg before adding the next. Continue until the mixture is smooth and free of lumps.
- Step 4: Gently fold the dry ingredients into the wet mixture. Stir until no flour streaks remain but avoid overmixing to prevent tough biscotti.
- Step 5: Cover the dough tightly and refrigerate for about 30 minutes. Chilling firms the dough, making it easier to shape.
- Step 6: Divide the chilled dough in half. Shape each portion into a 10-by-4-inch loaf on a lined baking sheet. Use a ruler if needed to ensure even sizes for uniform baking.
- Step 7: Bake the loaves at the specified temperature (presumed 350°F/175°C as typical but not explicitly stated in source) for 30 minutes until pale golden and firm to the touch.
- Step 8: Transfer loaves to a wire rack and cool for 15 minutes. Cooling makes the loaves firm enough for clean slicing.
- Step 9: Using a serrated knife, slice the loaves into ½-inch thick pieces. A serrated knife prevents crumbling and produces neat, crisp slices.
- Step 10: Return the slices to the baking sheets. Bake about 20 minutes (exact timing not specified) until lightly browned and crisp, flipping each slice halfway through to ensure even crisping.
Notes
- Store biscotti in an airtight container for up to 4 days to maintain crunch and freshness.
- Keep in an airtight container in the refrigerator for up to 10 days to avoid moisture and flavor loss.
- Wrap biscotti individually with plastic wrap, place in a freezer container, and store up to 3 months. Thaw at room temperature before serving.
- If dough is sticky, dust hands lightly with flour before shaping.
- Dough that feels too soft after mixing benefits from chilling for at least 30 minutes to hold shape better.
- If loaves are not firm enough after first bake, add an extra 5 minutes before cooling.
- Always slice cooled loaves with a serrated knife to avoid crumbling.
- Flip slices halfway through the second bake to ensure even browning and crispness.
Nutrition
- Serving Size: 1 biscotti
- Calories: Not specified in source
- Sugar: Not specified in source
- Sodium: Not specified in source
- Fat: Not specified in source
- Saturated Fat: Not specified in source
- Unsaturated Fat: Not specified in source
- Trans Fat: Not specified in source
- Carbohydrates: Not specified in source
- Fiber: Not specified in source
- Protein: Not specified in source
- Cholesterol: Not specified in source
Ingredient Notes
- Pumpkin puree: Use canned, pure pumpkin for consistency. It brings moisture and flavor, making your biscotti rich and seasonal. Fresh puree can alter texture.
- All-purpose flour: Good quality all-purpose flour gives great structure. Make sure it’s fresh for optimal results. Avoid flour that smells off or is clumpy.
- Granulated sugar: Regular granulated sugar works best for sweetness and texture. It helps with browning, too, giving your biscotti a nice crunch.
- Brown sugar: Light brown sugar adds moisture and a deeper flavor. The molasses in it keeps the biscotti tender. Go for fresh and soft, avoiding hard blocks.
- Baking powder: This gives the biscotti a little lift, resulting in that perfect crunch. Fresh baking powder is key; check the expiration date before using.
- Cinnamon: Ground cinnamon enhances that warm pumpkin spice flavor. Use Ceylon cinnamon for a more nuanced taste, but regular works fine in a pinch.
- Nuts: Pecans or walnuts add a nice crunch. Toast them beforehand to really bring out their flavor. Check for freshness; stale nuts can ruin the taste.
- Eggs: Use large eggs to bind everything together. Room temperature eggs incorporate better and provide more moisture for a chewier texture.
- Vanilla extract: Pure vanilla extract elevates flavor and complements the pumpkin. Avoid imitation vanilla for the best results; it can taste artificial.
Recipe Tips
- If your dough seems sticky, dust your hands with flour while shaping the loaves to avoid frustration during the shaping process.
- When the dough feels too soft after mixing, chill it in the refrigerator for at least 30 minutes, ensuring it holds its shape better.
- If your biscotti loaves aren’t firm enough after the first bake, leave them in for an additional 5 minutes before cooling, allowing better texture.
- For even slicing, use a serrated knife to cut the loaves into 1/2-inch pieces after cooling for 15 minutes to avoid crumbling.
- If slices aren’t crisping properly during the second bake, flip them halfway through the 20-minute baking time to promote even browning.
Serving Suggestions
Serve alongside spiced chai or a rich dark roast coffee. Try adding a seasonal fruit salad or creamy yogurt dip.
Use to make pumpkin spice ice cream or pumpkin trifle. Add to a warm fruit compote or a chocolate dessert bar.
Top with drizzled white chocolate or a sprinkle of crushed pecans. A light dusting of powdered sugar also adds a nice finish.
Recipe variations
- You can use almond flour instead of all-purpose flour to make pumpkin biscotti with a nuttier taste. Adjust baking powder to 1 teaspoon for lighter texture.
- Add 1/2 cup chopped dried cranberries for tartness along with 1/2 cup chopped pecans for crunch in the dough before shaping the loaves.
- Either white chocolate or dark chocolate can be used for drizzling over the cooled biscotti slices to add sweetness and a contrasting flavor.
- If using this recipe for a larger batch, double all ingredients to bake two dozen loaves, and extend the first bake time to 40 minutes for even cooking.
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How to Store?
To keep your pumpkin biscotti fresh and delicious, follow these storage tips:
Room Temperature: Store pumpkin biscotti in an airtight container at room temperature up to 4 days to maintain crunch and freshness.
Refrigeration: Place biscotti in an airtight container in the refrigerator up to 10 days, preventing moisture and flavor loss.
Freezing: Wrap biscotti individually with plastic wrap, place in a freezer container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Spiced Pumpkin Cream Cheese Bread
- Classic Pumpkin Oatmeal Cookies
- Pumpkin Snickerdoodle Blondies
- Pumpkin Cream Cheese Banana Bread
If you enjoyed this How to Make Pumpkin Biscotti or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
