Pumpkin Spice Biscotti
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A crunchy pumpkin spice biscotti recipe made with white chocolate and warm seasonal spices, plus sparkly Demerara sugar on top. These biscotti cookies feature real pumpkin purée, and the pumpkin spice element is not overwhelming, with just the right amount of autumn, rather than full-on pumpkin spice overload!
Key Ingredients
- Pumpkin Purée – Use 100% pure canned pureed pumpkin, rather than pumpkin pie filling, which already contains spices and seasonings. 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.
- Sugars – I developed this recipe with a mix of granulated sugar and dark brown sugar; you can experiment with other sugar combinations to find the one that works for you. Before the chocolate sets, I also like to sprinkle my biscotti with Demerara sugar. You can replace it with another coarse, crunchy sugar, or omit altogether.
- Raising Agents – The key to great biscotti is making big, pillowy, puffy logs, with plenty of space for slicing. To achieve this, you’ll use a combination of room temperature egg, along with two teaspoons of baking powder. It might seem like a lot, but use the full amount of everything. These raising agents give the biscotti dough its lift.
- Spices – Pumpkin spice seasoning is the key flavor in this recipe. You can use store bought but if you’re in the UK and can’t find pumpkin spice seasoning, or just prefer to start from scratch, you can also use my recipe for homemade pumpkin spice seasoning. You will also need a few other spices, including 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, or omit the chocolate altogether. If omitting the chocolate, sprinkle Demerara sugar on the logs before baking—without the chocolate, the sugar won’t adhere if you wait until after baking to sprinkle.
Tips and Tricks
- 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.
Pumpkin Spice Biscotti
- Total Time1 hour 45 minutes
- Yield24-26 cookies 1x
Crunchy pumpkin spice biscotti made with autumn spices, white chocolate, and real pumpkin purée.
Ingredients
120 grams canned pureéd pumpkin (1/2 cup)
100 grams granulated sugar (1/2 cup)
100 grams dark brown sugar (1/2 cup, packed)
60 grams unsalted butter, softened (4 tablespoons)
1 large egg, at room temperature
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 375° F (190° C).
Line 2 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, whisk 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 for 15 minutes.
Transfer logs to a chopping board. With a serrated knife, slice diagonally into 1/2-inch slices.
Arrange slices on both prepared trays, places the slices upright and dividing them equally between the 2 trays. Bake 20 minutes more, or until dry and golden brown around the edges.
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.
- Prep Time: 30 minutes
- Cooling time: 25 minutes
- Cook Time: 50 minutes
- Category: Biscuits and Cookies
- Method: Oven
- Cuisine: Dessert
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 five days,
To freeze: Layer in an airtight container between sheets of parchment or wax paper. Freeze for up to three months. Thaw at room temperature.
More Pumpkin Recipes You Might Enjoy
Pumpkin Hand Pies
Spiced Pumpkin Butter
Pumpkin Caramels
Pumpkin Dip
Homemade Pumpkin Spice Blend
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!
