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Crunchy pumpkin spice biscotti made with autumn spices, white chocolate, and real pumpkin purée. The best pumpkin biscotti recipe!
What Inspired This Pumpkin Spice Biscotti Recipe?
Every autumn, the leaves start to change, the temperature drops, New Yorkers break out their sweaters and boots…and everyone goes crazy for pumpkin spice. Lattes, candles, donuts, yogurt, coffee creamer, cereal, even dog treats…you name it, somebody has “pumpkin spiced” it, with varying degrees of success.
If given the chance, I’ll typically choose another autumn flavor, like chai or maple. But that doesn’t mean I don’t still enjoy a pumpkin spice-themed bake every now and again.
I really like biscotti, so I thought it might be fun to develop a pumpkin spice biscotti recipe for autumn. I love this recipe because the pumpkin spice element is not overwhelming—you get a hint of autumn, without the full-on pumpkin spice sensory overload as in some recipes. I also love that these biscotti cookies feature real pumpkin, rather than just a blend of spices mimicking the flavor of pumpkin pie.
Pumpkin Biscotti Recipe Ingredients
To make this pumpkin biscotti recipe, start by gathering the following ingredients:
- Pumpkin Purée – Use 100% pure canned pureed pumpkin, rather than pumpkin pie filling.
- Sugars – I developed this recipe with a mix of granulated sugar and dark brown sugar; light brown sugar or muscovado sugar will also work.
- Unsalted Butter – Softened to room temperature. I recommend unsalted butter, but if you use salted butter, omit the kosher salt from the dough.
- Egg – 1 large egg, at room temperature, helps the biscotti logs to rise.
- All Purpose Flour – You’ll need all-purpose flour, or plain flour. If you’re in the UK, I recommend McDougall’s in the red and white bag.
- Baking Powder – In addition to an egg, 2 teaspoons of baking powder gift the biscotti dough its lift.
- Spices – You’ll need pumpkin spice (store bought or homemade), ground cinnamon, ground nutmeg, ground ginger, ground allspice, and ground cloves, plus kosher salt.
- White Chocolate – The white chocolate in this recipe is optional, but adds a nice contrast. You can dunk, drizzle, or pipe the melted chocolate. If you don’t like white chocolate, use milk or dark chocolate to garnish instead.
- Demerara Sugar – Before the chocolate sets, I like to sprinkle my biscotti with crunchy Demerara sugar. You can replace it with Turbinado sugar or Sugar in the Raw, or omit altogether.
Pumpkin Spice Biscotti Tips & Tricks
Use pure pumpkin. Choose real puréed pumpkin for this recipe, not pumpkin pie filling. If you’re in the UK, you can purchase canned pumpkin purée on Amazon, in the international aisle at Sainsbury’s, or from a specialty grocer like Partridge’s.
Don’t skimp on the flour. Before rolling the logs of pistachio biscotti dough, generously flour your work surface to prevent the dough from sticking. Or, cover the countertop with a silicone rolling mat for easier cleanup.
Choose the right knife. Use a serrated knife and a gentle sawing motion to cut the partially-baked logs into individual biscotti slices. (I do not recommend using a chef’s knife, or you’ll risk ragged edges and broken biscotti.) You’ll also need a large chopping board for the slicing step—don’t slice directly on the tray, or you’ll risk damaging the surface.
Have some basic tools at the ready. A simple plastic bench scraper (the kind you’d use for breadmaking) will help with mixing the dough and portioning it into logs. I also recommend a metal ruler for measuring the logs and slices.
Make-Ahead and Storage Suggestions
Pumpkin spice biscotti cookies taste best on the day they are made.
Layer leftover pumpkin spice biscotti in an airtight container between sheets of parchment or wax paper and store at room temperature for up to 5 days, or freeze for up to 3 months. Thaw at room temperature.
More pumpkin recipes you might enjoy:
Pumpkin Hand Pies
Spiced Pumpkin Butter
Pumpkin Caramels
Pumpkin Dip
And if you do make these or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintPumpkin Spice Biscotti
Crunchy pumpkin spice biscotti made with autumn spices, white chocolate, and real pumpkin purée.
- Prep Time: 30 minutes
- Cooling time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24-26 cookies 1x
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
Ingredients
120 grams canned pureéd pumpkin (1/2 cup)
105 grams granulated sugar (1/2 cup)
105 grams dark brown sugar (1/2 cup, packed)
60 grams unsalted butter, softened (4 tablespoons)
1 egg
350 grams all-purpose flour (2 3/4 cups)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon pumpkin spice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch ground allspice
Pinch ground cloves
Good-quality white chocolate, for dipping or drizzling
Demerara sugar, for sprinkling
Instructions
Preheat oven to 190° C / 375° F.
Line two half sheet rimmed baking trays with parchment or silicone baking mats. Set aside.
In a large mixing bowl or the bowl of a stand mixer, mix pumpkin purée, sugars, butter, and egg on medium-high speed until well-combined.
In a separate bowl, stir together flour, baking powder, salt, and spices. Add to wet ingredients in 3 additions, mixing well after each addition. Dough will be sticky.
With floured hands, transfer dough to lightly floured countertop.
Divide the dough into two equal portions and shape into 10-inch x 2-inch logs.
Place logs on one of the prepared trays, allowing 3-4 inches of space in between.
Bake logs for 25 minutes. Remove from oven and reduce oven temperature to 325° F / 162° C.
Cool on trays for15 minutes.
Transfer logs to a chopping board. Use a serrated knife to slice diagonally into 1/2-inch slices.
Arrange biscotti slices on both prepared trays, places the slices upright and dividing them equally between the two trays. Bake for another 20-25 minutes, or until dry.
Cool completely on trays.
Melt chocolate over a bain marie or double boiler, or in a microwave-safe bowl at medium temperature, stirring frequently.
Dunk biscotti in melted chocolate, drizzle with a spoon, or pipe in zigzags over biscotti cookies. Finish with a sprinkling of Demerara sugar.
Set aside and allow chocolate to set at room temperature.
Layer biscotti in an airtight container between sheets of parchment or wax paper. Store at room temperature for up to 5 days, or freeze for up to 3 months.
