These pumpkin biscotti are a fall twist on classic Italian biscotti, twice-baked cookies made with pumpkin puree, warm spices, and crunchy pecans. Perfectly crisp and finished with a sweet vanilla glaze, they're an easy autumn treat for enjoying with coffee, afternoon tea, or as a simple dessert for fall entertaining.
These pumpkin spice biscotti are an Italian-American variation on my nonni's walnut biscotti recipe that's been cherished in my family for generations. Biscotti have always been special to me, and I love that I can start with her recipe and create new versions, just like I did with these almond biscotti. When developing this pumpkin version, I made countless batches to get the flavor just right while balancing the moisture from the pumpkin. The result is perfectly crunchy biscotti filled with warm fall spices and rich pumpkin flavor!
If you're looking for more Italian pumpkin desserts, my pumpkin panna cotta and pumpkin tiramisu are two of my fall favorites!
Recipe at a Glance: Pumpkin Biscotti
- ⏱️Total Time: 1 hour 45 minutes (15 min prep; 30 min chill; 1 hr bake)
- 🍽️ Servings: 28 biscotti
- 🧑🍳 Method: twice baked until perfectly crisp
- 🥣 Key ingredients: pumpkin puree, warm pumpkin spices, pecans, vanilla glaze
Why You'll Love This Recipe
- Bursting with pumpkin spice flavor: the perfect combination of pumpkin puree, warm spices, and crunchy pecans fills each bite with classic fall flavor.
- Perfectly crisp and crunchy: the traditional twice-baked method gives the biscotti a satisfying crunch that's ideal for dipping into coffee or tea.
- A pretty vanilla glaze brings it all together: a simple vanilla glaze adds just enough sweetness to enhance the pumpkin and spices while making the biscotti look beautiful!
- Easy for fall entertaining: these biscotti are easy to serve and transport, making them perfect for fall parties, potlucks, Thanksgiving, and other seasonal celebrations.
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Ingredients
Pumpkin biscotti are made with simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.
Ingredient Notes
- Pumpkin puree: use plain pumpkin puree, not pumpkin pie filling, so you have complete control over the sweetness and spices. You can use canned or fresh, but drain off any excess liquid that could affect the biscotti's crisp texture. If you have leftovers, you can use them to make my delicious pumpkin custard pie.
- Unsalted butter: this should be room temperature so it creams well with the sugars. The butter adds richness that balances the pumpkin flavor. In my recipe testing, I found that grass-fed butter yields the most flavorful biscotti. It's also my favorite butter to use in Italian desserts like almond Italian cake and chocolate ricotta cake.
- Eggs: the eggs should be room temperature so they blend well. After making this recipe many times, I find that pasture-raised eggs give the biscotti more depth of flavor and richness. They're also my go-to for Italian desserts like chocolate budino and this ladyfingers recipe.
- Pecans: the pecans should be raw and unsalted. Since biscotti bake twice, the pecans have ample time to toast as they bake. I prefer buying them whole and chopping them myself for the freshest flavor. If you have extra, they're delicious in my spinach arugula salad.
- All-purpose flour: for the most accurate measurement, I recommend weighing the flour with a kitchen scale. If using measuring cups, lightly spoon the flour inside and level off the top. The dough is naturally sticky from the pumpkin, so resist the urge to add extra flour. The recipe includes tips for making the dough easy to handle.
- Warm spices: cinnamon, nutmeg, ginger, and cloves give the biscotti their classic pumpkin spice flavor. I tested different amounts to find the right balance that brings out the pumpkin while giving each bite plenty of warm fall flavor.
- Powdered sugar: this forms the base of the vanilla glaze. Sift it first for a smooth, lump-free consistency. Since this glaze is uncooked, I prefer powdered sugar made with tapioca starch because it thickens liquids at lower temperatures. I use the same type of powdered sugar for the glaze on my blueberry lemon cookies.
See recipe card for quantities.
Substitutions and Variations
I've tested different ways to customize these pumpkin biscotti. Here are some of my favorites:
- Use a pumpkin spice blend: instead of adding the spices separately, you could use 1 tablespoon of a pre-made pumpkin spice blend.
- Use different mix-ins: substitute the pecans with chopped walnuts or almonds. You can also use dried cranberries for a sweet and tangy flavor with a chewy contrast to the crisp biscotti. For the best texture, keep the total amount of mix-ins to 1 cup.
- Switch up the topping: instead of the vanilla glaze, dip or drizzle the biscotti with melted white or dark chocolate.
How to Make Pumpkin Biscotti
Step 1: whisk the flour, baking powder, cinnamon, nutmeg, ginger, and cloves in a large bowl until combined (image 1). Then set aside.
Step 2: using a handheld or stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, about 2 minutes (image 2).
Step 3: reduce the mixer to medium speed and mix in the eggs one at a time until combined. Then mix in the pumpkin puree and vanilla until just combined (image 3).
Step 4: with the mixer on low speed, add the dry ingredients to the wet ingredients until just combined. Then stir in the chopped pecans until evenly distributed (image 4).
Step 5: cover the bowl of dough and chill in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper (image 5). Set aside.
Step 6: When the dough is done chilling, use two spoons or a spatula to scoop two piles of dough directly onto opposite ends of the prepared baking sheet (image 6a). Then lightly wet a spatula or your hands and shape the dough into two even-sized logs measuring 10 inches long, 3 inches wide, and 1 inch deep. Ensure the logs are spaced at least 3 inches apart to prevent them from spreading into each other as they bake (image 6b).
Step 7: bake for 25 to 30 minutes, or until the loaves are lightly golden with small cracks along the top (image 7). Remove from the oven, but do not turn it off. Allow the loaves to cool on the baking sheet for at least 10 minutes, until they are cool enough to handle.
Step 8: reduce the oven temperature to 300°F (150°C). Once the loaves are cool enough to handle, carefully transfer them to a cutting board. Use a serrated knife to cut the biscotti diagonally into ½-inch thick slices (image 8). Place the biscotti cut side down on a baking sheet lined with parchment.
Step 9: bake the biscotti a second time, for 10 to 15 minutes. Flip the biscotti over and bake for another 10 to 15 minutes, or until lightly golden and crisp (image 9). They will continue to crisp up as they cool. Once cool enough to handle, transfer them to a wire rack to cool completely.
Step 10: once the biscotti are completely cool, you can make the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and water until combined (image 10a). Use a spoon to drizzle the glaze across the top of the biscotti (image 10b). Allow the glaze to set completely. Then serve and enjoy!
Storage & Make Ahead
- Refrigerator: I prefer storing pumpkin biscotti in an airtight container in the refrigerator for up to 1 week. Refrigeration helps maintain the glaze's structure and prevents the pumpkin color from bleeding into it. For the best flavor and texture, let the biscotti sit at room temperature for a few minutes before enjoying.
- Freezer: freeze the biscotti for up to 3 months in an airtight container. Place parchment paper between the layers to prevent sticking.
- Make ahead: prepare the biscotti dough up to 24 hours in advance and store it in a covered bowl in the refrigerator. Before shaping, let the dough sit at room temperature for a few minutes, if needed, until it's soft enough to handle. Then shape and bake as directed in the recipe.
For more information about how to store and handle leftovers safely, check out this helpful USDA Leftovers and Food Safety guide.
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Expert Tips
- Chill the dough before shaping: pumpkin makes this biscotti dough naturally sticky. Chilling it for 30 minutes makes it easier to shape without adding extra flour, which can make the biscotti dry or dense.
- Lightly wet your hands or spatula: this prevents the dough from sticking as you shape it into logs. I keep a small bowl of water nearby and rewet my hands as needed, shaking off any excess to avoid adding too much moisture to the dough.
- Let the loaves cool before slicing: after the first bake, let the loaves cool for at least 10 minutes so they are easier to slice without crumbling. Then use a serrated knife and a gentle sawing motion to make clean slices.
- Use doneness cues during the second bake: baking time can vary depending on your oven and the moisture in the pumpkin puree. The biscotti are ready when they're lightly golden and crisp. They'll continue to crisp up as they cool.
- Cool completely before glazing: don't drizzle the vanilla glaze over warm biscotti. Cooling them completely helps the glaze set with a smooth, even finish and prevents the pumpkin color from bleeding into it.
FAQs for Pumpkin Biscotti
Pumpkin biscotti should be crisp and crunchy, but the pumpkin gives them a slightly softer texture than traditional Italian biscotti. If you prefer them even softer, you can shorten the second bake. Some of my family prefer them this way, so I bake them a bit less when I make a batch for them!
If your pumpkin spice biscotti are too soft after the second bake, bake them a bit longer for a crisper texture. Baking time can vary depending on your oven and the moisture level of the pumpkin puree. Return the biscotti to the 300°F (150°C) oven for another 5 to 10 minutes, watching closely so they don't burn. Keep in mind they will continue to crisp as they cool.
Chilling the pumpkin biscotti dough for 30 minutes makes it easier to handle, but it will still be naturally sticky. Use two spoons or spatulas to scoop the dough directly onto the baking sheet, then lightly wet your hands or spatula to shape it into logs. I've made this recipe countless times, and I find these techniques make the sticky dough much easier to handle.
The glaze can turn yellow if drizzled on top of warm pumpkin spice biscotti because the warmth can cause the pumpkin color to bleed into it. Let the biscotti cool completely before glazing, then allow the glaze to dry before storing. I've found that refrigerating the biscotti also helps preserve the glaze's color. If the glaze does turn yellowish, you can drizzle a fresh layer on top before serving.
Pumpkin biscotti can crumble if they are sliced while they're too warm. Let the loaves cool for at least 10 minutes after the first bake before slicing. I find that using a serrated knife with a gentle sawing motion makes clean slices without crumbling.
Serving Suggestions
Here are a few of my favorite ways to serve pumpkin biscotti:
- After a hearty Italian meal: serve as a simple fall dessert after a comforting meal like pasta e fagioli, baked ziti with sausage and ricotta, or minestrone chicken soup.
- With ice cream: when pumpkin season starts but the weather is still warm, I love dipping them into my espresso ice cream and no egg vanilla ice cream.
- On a cookie tray: serve them alongside Italian classics like pignoli cookies or Italian wedding cookies, or easy favorites like 3 ingredient brown sugar cookies and chocolate chip sugar cookies.
- For a fall dessert spread: pair them with pumpkin custard pie or salted caramel budino for a seasonal selection of treats.
More Pumpkin Desserts
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Recipe
Pumpkin Biscotti
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Ingredients
Pumpkin Biscotti:
- 2¼ cups all-purpose flour *
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup unsalted butter (softened to room temperature)
- ½ cup cane sugar
- ½ cup brown sugar (packed)
- 2 large eggs (room temperature)
- ½ cup pumpkin puree (room temperature)*
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped; raw and unsalted)
Vanilla Glaze:
- 1 cup powdered sugar (sifted)
- ½ teaspoon vanilla extract
- 1½ tablespoons water
Instructions
- Whisk the dry ingredients: in a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined. Set aside.
- Cream the butter and sugar: using a handheld or stand mixer with a paddle attachment, cream together the butter, cane sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Add the eggs, pumpkin, and vanilla: reduce the mixer to medium speed and beat in the eggs one at a time until combined. Then mix in the pumpkin puree and vanilla extract until combined.
- Combine the wet and dry ingredients: with the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix together until just combined. Then stir in the chopped pecans until combined.
- Chill, preheat oven, and prepare a baking sheet: cover the bowl of dough and chill in the refrigerator for 30 minutes. While the dough is chilling, preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper and set aside.
- Shape the dough: After the dough is done chilling, it will still be very sticky. Use two spoons or spatulas to scoop the dough into two even piles directly onto opposite ends of the baking sheet. Lightly wet your hands or a spatula and shape the dough into two logs measuring 10 inches long, 3 inches wide, and 1 inch deep. Ensure the loaves are spaced at least 3 inches apart so they don't spread into each other as they bake.
- First bake: bake for 25 to 30 minutes, or until the loaves are lightly golden with small cracks along the top. Remove from the oven, but do not turn it off. Allow the loaves to cool on the baking sheet for at least 10 minutes, until they are cool enough to handle.
- Adjust the oven temperature and slice the biscotti: reduce the oven temperature to 300℉ (150℃). Once the loaves are cool enough to handle, carefully transfer them to a cutting board. Use a serrated knife to gently slice the loaves diagonally into ½-inch thick slices. Place the slices cut side down on a baking sheet lined with parchment. You may need to use two baking sheets or bake the biscotti in batches.
- Second bake: return the biscotti to the oven and bake for 10 to 15 minutes. Flip the biscotti over and bake for another 10 to 15 minutes, or until they are lightly golden and crisp. They will continue to crisp as they cool. Watch the biscotti carefully so they don't burn. Once they are cool enough to handle, transfer them to a wire rack to cool completely.
- Make the vanilla glaze and decorate the biscotti: once the biscotti are completely cool, you can make the glaze. Add the powdered sugar, vanilla extract, and water in a small bowl. Whisk together until they form a smooth glaze. Use a spoon to drizzle the glaze across the top of the biscotti. Allow the glaze to set completely. Then serve and enjoy!
Video
Notes
- All-purpose flour: for the best results, weigh the flour in grams. If using measuring cups, lightly spoon the flour into the cup, then level off the top.
- Pumpkin puree: use plain pumpkin puree, not pumpkin pie filling. You can use canned or fresh, but drain off any excess liquid before using.
- Tips for easy shaping: when shaping the dough in Step 6, I keep a small bowl of water nearby so I can lightly rewet my hands or spatula as needed. Shake off any excess water to avoid adding too much moisture to the dough.
- Make ahead: prepare the biscotti dough up to 24 hours in advance by following steps 1 through 4. Store the dough in a covered bowl in the refrigerator. When ready to bake, let the dough sit at room temperature for a few minutes, if needed, until it's soft enough to handle. Then complete the recipe as directed.
- Storage: store leftover biscotti in an airtight container in the refrigerator for up to 1 week. Refrigeration helps maintain the glaze's structure and prevents the pumpkin color from bleeding into it. The biscotti can also be frozen in an airtight container for up to 3 months.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Yuri C says
I made these today. It took longer than I expected but it was definitely worth it. The only thing I would alter would be the baking time of the slices to maybe 15-20 min. because I prefer a slightly crunchy biscotti.
Maria D'Errico says
Hi Yuri,
Thanks for leaving a review and sharing a very helpful tip for a crunchier biscotti! I'm so happy you enjoyed this recipe!
rd says
These pumpkin biscotti are a delicious treat! They really pack in the “pumpkin spice” flavor. The crunch is perfect, and the glaze gives a sweetness that brings out the pumpkin flavor. I love these with my morning espresso. These biscotti bring a Fall feeling, no matter what time of year I eat them. The recipe is straightforward. Don’t be intimidated! Give them a try, I know you’ll be glad you did.
Maria D'Errico says
Thank you for leaving a review! I'm glad you love the biscotti. They go great with espresso!