Get ready to fall in love with these pumpkin biscotti! Infused with warm spices and authentic pumpkin flavor, they are the perfect companion for your morning coffee or afternoon tea. Ideal for autumn or anytime you need a cozy treat, they bring the taste of the season right to your table!
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
There are two things I love in life, and that would be biscotti and pumpkin spice. When together, they are a match made in heaven! I cannot overstate how amazing these biscotti are. They are a cozy, fall Saturday morning in a cookie form. You know, the slow morning where nothing is planned but a warm cup of coffee, a delicious biscotti, and curling up to read that book you've been waiting all week to get to!
It took me a long time, and countless attempts, to get this pumpkin spice biscotti just right. It had to be perfect! I am excited to finally share this recipe with you – a biscotti that is bursting with pumpkin spice flavor and a satisfying crunch. To top it off, the biscotti are drizzled with a vanilla glaze that enhances the pumpkin and brings the flavors together.
During that time of year where it's technically pumpkin spice season but still warm, you can catch me dipping this biscotti into a bowl of espresso ice cream! I also love to serve this biscotti on a cookie tray alongside pignoli cookies, 3 ingredient brown sugar cookies, and chocolate chip sugar cookies. If you love biscotti, I recommend checking out this walnut biscotti. It's inspired by my nonni's recipe that has been in my family for over 50 years! For more Italian pumpkin desserts, check out this fool-proof pumpkin panna cotta recipe and this easy pumpkin tiramisu. Both are rich and creamy! You'll also love this pumpkin custard pie that's sure to be a crowd pleaser.
Jump to:
Ingredients
Ingredient Notes
- Pumpkin purée: this recipe uses plain pumpkin purée, not pumpkin pie filling. The only ingredients should be cooked, puréed pumpkin. You can use canned or fresh, but make sure it's drained of excess liquid that could affect the biscotti's texture. In addition to containing simpler ingredients, I find that using plain purée gives the biscotti the most authentic pumpkin flavor. Also, the spices are added separately, allowing for complete control over the dough's flavor.
- Unsalted butter: this should be room temperature so it blends well with the other ingredients. The butter gives the biscotti depth and richness that balances the pumpkin flavor. I prefer using grass-fed butter for the best flavor and richness. Grass-fed butter may also have higher levels of antioxidants and omega-3 fatty acids.
- Eggs: the eggs should be room temperature so they blend well. I love baking with pasture-raised eggs because they add flavor and richness to the dough. Pasture-raised eggs may also have higher levels of Vitamin E and omega-3 fatty acids.
- Pecans: the pecans should be unroasted and unsalted. Since biscotti bake twice, the pecans have ample time to roast up beautifully. I prefer buying pecans whole and chopping them myself for the freshest flavor. Pecans add a sweet nuttiness that complements the earthiness of the pumpkin. They are also a great source of protein, healthy fats, and fiber!
- Powdered sugar: this makes up the glaze. The powdered sugar should be sifted to ensure the glaze is smooth. I do this by placing the powdered sugar in a fine mesh sieve over a small bowl. Then I gently tap the side of the sieve with a spoon to let the sugar fall through smooth and lump-free. Since the glaze is uncooked, I always use a powdered sugar that contains tapioca starch instead of cornstarch. Tapioca absorbs liquid at lower temperatures, so it's great for thickening no-cook glazes. If you're having trouble with finding a tapioca-based powdered sugar, check out organic products. They often contain tapioca instead of cornstarch.
See recipe card for quantities.
Substitutions and Variations
- Use a pumpkin spice blend: you could use a pre-made pumpkin spice blend instead of adding cinnamon, nutmeg, ginger, and cloves separately.
- Use different mix-ins: instead of the pecans, you could use another nut of your choice. Chopped walnuts or almonds would be delicious! You could also add dried cranberries for a tangy sweetness and chewy texture that complements the crispy biscotti.
- Switch up the garnish: instead of the vanilla glaze, you could dip the biscotti in white or dark chocolate for an added layer of rich sweetness.
Instructions
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 purée 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 use a wet spatula or wet hands to 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, until the the loaves are 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 until golden and crisp (image 9). They will continue to harden 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 completely harden. Then serve and enjoy!
Storage & Make Ahead
I prefer to store pumpkin biscotti in an airtight container in the refrigerator for up to two weeks, rather than at room temperature. The refrigerator helps to maintain the glaze's structure and prevents the pumpkin color from bleeding into the glaze. You can also freeze these biscotti for up to 3 months. If freezing, place parchment between the layers of biscotti to prevent them from sticking together. Thaw in the refrigerator overnight before enjoying.
You can make the biscotti dough ahead of time, storing it in the refrigerator in an airtight container for up to 24 hours before use. When ready to bake the biscotti, you may need to let the dough sit at room temperature for a few minutes until it becomes soft enough to handle.
For more information about how to store and handle leftovers safely, check out this helpful USDA Leftovers and Food Safety guide.
Expert Tips
- Chill the dough for 30 minutes before shaping it into logs. The dough will be very sticky and chilling it makes it easier to handle. Chilling the dough also allows the ingredients to meld together, creating more flavorful biscotti!
- Use a wet spatula or wet hands to shape the dough into logs. This prevents the dough from sticking to your hands. I like to keep a small bowl of water nearby, dipping my hands in it as needed while I shape the dough. Be sure to shake off any excess water so you do not introduce too much extra liquid into the dough.
- Allow the biscotti to cool completely before drizzling the glaze on top. This ensures the glaze sets properly, adhering to the biscotti with a smooth and even finish. If the biscotti is warm, the pumpkin color may bleed into the glaze.
FAQ
Biscotti are traditionally a hard cookie. This is because biscotti are twice baked, giving them the crispy crunch they're famous for. Traditions aside, some people enjoy a softer biscotti and that is fine too! If you prefer your biscotti on the softer side, simply bake them for less time during the second bake. Some of my family like softer biscotti, so I bake them a bit less when I make it for them!
If your biscotti are too soft after the second bake, you likely need to bake them a bit longer to achieve a crisper texture. Place the biscotti back in the 300°F (150°C) oven and bake for another 5 to 10 minutes, watching very closely to prevent them from burning. Keep in mind that the biscotti will continue to harden as they cool. Thicker cut biscotti will take longer to crisp. In my experience, slicing the biscotti ½-inch thick allows them to crisp evenly and faster.
Chilling the dough for 30 minutes beforehand will make it easier to handle, but it will still be sticky. Use two spoons or spatulas to scoop the dough directly onto the baking sheet without touching it. Then shape the dough into logs with a wet spatula or wet hands. I have never had an issue with shaping the dough when using these techniques. However, if you still find the dough is too sticky, you could chill it for an additional 30 minutes before handling it.
It's possible that the biscotti were not completely cool when decorated with the glaze. Any residual heat may cause the pumpkin's color to seep into the glaze, turning it a yellowish color. The biscotti should be completely cool and the glaze dry before they are stored in an airtight container. I prefer to store the biscotti in the refrigerator because it slows down moisture migration, helping to preserve the glaze's color. To fix a glaze that has turned yellow, you can make another batch of glaze and drizzle it on top of the biscotti, allowing it to dry completely before storing in the refrigerator.
Related
Looking for more pumpkin recipes? Check out these favorites:
Related
Here are my favorite cookies to serve with pumpkin biscotti:
Did you make this recipe? Leave a star rating and comment below. Sign up for my newsletter for delicious Italian recipes straight to your inbox!
Recipe
Pumpkin Biscotti
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
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 purée (room temperature)*
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped; unsalted and unroasted)*
Vanilla Glaze:
- 1 cup powdered sugar (sifted)*
- ½ teaspoon vanilla extract (softened to room temperature)
- 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 at time until combined. Then mix in the pumpkin purée 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. 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, 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. When done they should be lightly golden brown and crisp. They will continue to harden as they cool. Watch the biscotti carefully so they don't burn. After they are cool enough to handle, transfer the biscotti 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 completely harden. Then serve and enjoy!
Video
Notes
- All-purpose flour: for the best results, weigh the flour in grams or measure it using the spoon and level method. To do so, spoon the flour into a measuring cup, but do not pack it down. Then level off the top of the measuring cup with the back of a knife.
- Cinnamon, nutmeg, ginger, & cloves: instead of using these spices separately, you can use 1 tablespoon of a pumpkin spice mix.
- Pumpkin purée: use a plain purée, not a pumpkin pie filling. The only ingredient should be cooked pumpkin. You can use canned or fresh, but make sure the excess liquid is drained.
- Pecans: you can omit these or substitute with a different chopped nut. Walnuts or almonds would be delicious.
- Powdered sugar: it's important to sift the powdered sugar for a smooth glaze. To do so, I put the powdered sugar in a fine mesh sieve over a small bowl. Then I tap the side of the sieve with a spoon to let the sugar fall through smooth and lump-free.
- Add different mix-ins: you can add different mix-ins like dried cranberry for a contrast in texture. The total amount of mix-ins should not exceed 1 cup, including the chopped pecans.
- Switch up the garnish: instead of making the vanilla glaze, you could dip the biscotti in dark or white chocolate. I like to use 1 cup of chocolate chips, melting them in a double boiler or in the microwave in 15-second increments, stirring in between. Once melted, I whisk in a tablespoon of butter. Then I dip the biscotti in the chocolate, sprinkle with a bit of chopped pecans, and allow them to dry completely on a parchment lined baking sheet before storing.
- Make ahead instructions: you can make the biscotti dough up to 24 hours in advance, following steps 1 through 4 of the recipe. Store the dough in an airtight container in the refrigerator. When ready to use, let the dough sit at room temperature for a few minutes before completing the recipe.
- Storage: I prefer to store the leftover biscotti in an airtight container in the refrigerator for up to two weeks, rather than at room temperature. This helps to maintain the glaze's structure and prevents the pumpkin color from bleeding into the glaze. The biscotti can also be stored in the freezer for up to 3 months. If freezing, place parchment paper between each layer of biscotti to prevent them from sticking together. Thaw in the refrigerator overnight before enjoying.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
See our Disclaimer for more information.
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!