Pumpkin Biscotti
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Pumpkin Biscotti cookies make the perfect Fall dessert or dunking into your morning coffee or tea. Drizzled with melted chocolate and packed with warm Fall flavors and spices.
PIN this easy Pumpkin Biscotti recipe to try later!
pumpkin biscotti
These crunchy cookies are going to be your new favorite Fall cookie, especially on cold mornings with a hot cup of coffee! Similar to a traditional biscotti recipe except we add pumpkin and each bite is filled with warm spices. Pumpkin biscotti makes a great breakfast, mid-day snack or dessert so they can be enjoyed any time of the day.
This biscotti recipe is easy to make and we use basic ingredients that you probably already have. They are baked twice so these cookies are on the crisp and crunchy side. Drizzle melted chocolate on top to add a chocolatey twist that pairs so well with the pumpkin flavor. The chocolate drizzle makes them looks extra pretty too! 🙂
If you have leftover pumpkin puree and need another pumpkin recipe, make these Pumpkin Spice Pancakes or Pumpkin Chocolate Chip Cookies.
Why You’ll Love pumpkin biscotti
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda: Used as a leavening agent.
- Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Vanilla extract: Adds a warm flavor and enhances the Fall flavors.
- Sugar: We use granulated white sugar to add sweetness and it helps make crispy cookies.
- Pure pumpkin puree: The key ingredient. Adds pumpkin flavor and we can’t make this recipe without it! Be sure not to use pumpkin pie filling.
- Spices: Ground cinnamon, pumpkin pie spice, nutmeg and cloves give these cookies a warm Fall flavor.
- Eggs: You’ll need two whole large eggs at room temperature.
how to make pumpkin biscotti
Mix flour mixture: In a medium mixing bowl whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg together.
Mix pumpkin mixture: In a large bowl, whisk together the melted butter, pumpkin purée, sugar, and vanilla together. Add in the eggs one at a time until combined.
Mix dry and wet ingredients together: Slowly combine the dry ingredients to the pumpkin mixture and stir together with a wooden spoon or electric hand mixer just until combined (the dough will be on the stickier side).
Chill biscotti dough: Cover bowl with plastic wrap and chill for 1 hour.
Bake biscotti logs: Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Divide dough in half and use damp hands to form 2 10×4 inch long rectangles. Place logs on baking sheet and bake for 30 minutes, rotating half way through.
Cut logs into cookies and bake again: Let logs cool for 15 minutes, then using a serrated knife or sharp knife, cut into 1/2 inch to 3/4 inch slices. Place cut-side down on the baking sheet and reduce oven temperature to 325 degrees F. Bake for 15-20 more minutes or until the edges start to turn a light golden brown. The longer you leave them in the oven, the crunchier they will be. Remove from the oven and let biscotti cool on a wire rack.
Add chocolate: Melt chocolate chips and coconut oil in 30 second intervals in the microwave until melted. Drizzle or dunk chocolate on one side of the cookie (optional). Let chocolate set and enjoy!
what is biscotti?
You may be wondering..what is biscotti? Biscotti is an Italian cookie that is cooked twice that creates a hard and crunchy texture. These crunchy Italian cookies may seem intimidating or a little complicated to make at first but I promise homemade biscotti are really easy!
recipe tips & variations
- Nuts: Add your favorite chopped nuts to the cookie dough mixture. Chopped pecans, hazelnuts, walnuts, and almonds make great additions.
- Chocolate: Add in your favorite flavored chocolate chips. Semisweet chocolate, dark chocolate chips, white chocolate chips, milk chocolate chips, or mini chocolate chips work great.
- Toppings: Instead of adding melted chocolate to the top, add sparkling sugar or sprinkles to the dough logs before baking. You can also enjoy these cookies plain, without any toppings.
- Halloween Ghost Cookies: Dip half of the cookie in melted white chocolate and add two chocolate chips for the eyes and one for the nose to make Halloween Ghost Cookies..spooky!
- Chocolate dipped cookies: Instead of drizzling the cookies with melted chocolate, dunk each side of the cookie or only a half side in chocolate for a different look.
leftovers & storage
To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for up to 1 week.
To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.
Freezing Cookie Dough: To freeze unbaked cookie dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight freezer-safe container to freeze. Thaw completely before shaping dough.
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Pumpkin Biscotti
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1/2 cup salted butter melted and cooled
- 1/2 cup canned pumpkin purée
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 whole eggs
- 3/4 cup chocolate chips of choice (dark chocolate, milk chocolate, or white chocolate)
- 1 teaspoon coconut oil
Instructions
- In a medium mixing bowl whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg together.
- In a large bowl, whisk together the melted butter, pumpkin purée, sugar, and vanilla together. Add in the eggs one at a time until combined.
- Slowly combine the dry ingredients to the pumpkin mixture and stir together with a wooden spoon or electric hand mixer just until combined (the dough will be on the stickier side).
- Cover bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Divide the dough in half and use damp hands to form 2 10×4 inch long rectangular logs. Bake for 30 minutes, rotating half way through.
- Let logs cool for 15 minutes, then using a serrated knife or sharp knife, cut into 1/2 inch to 3/4 inch slices. Place cut-side down on the baking sheet and reduce oven temperature to 325 degrees F. Bake for 15-20 more minutes or until the edges start to turn a light golden brown. The longer you leave them in the oven, the crunchier they will be. Remove from the oven and let cool on a wire rack.
- Melt chocolate chips and coconut oil in 30 second intervals in the microwave until melted. Drizzle or dunk chocolate on one side of the cookie (optional). Let chocolate set and enjoy!
