Pumpkin Biscotti

5 from 2 votes

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!

Prep Time15

Cook Time1

Chill Time30

Total Time1 45

Course: Dessert

Cuisine: Italian

Keyword: pumpkin biscotti

Servings: biscotti

Calories: 144kcal

Author: Maria D'Errico

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

US Customary - Metric

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