Pumpkin Biscotti Recipe

I’ve got to tell you about this Pumpkin Biscotti Recipe because it quickly became one of my favorite fall treats. There’s just something magical about the way the warm pumpkin flavor blends with fragrant pumpkin pie spices and those little bursts of chocolate chips. Each bite is perfectly crisp yet tender, making it the ideal cookie to enjoy with a hot cup of coffee or tea on a chilly morning or afternoon.

When I first tried this Pumpkin Biscotti Recipe, I was blown away by how straightforward the process was and how impressive the results tasted. These biscotti are great for gifting or just keeping around for when friends drop by unexpectedly. You’ll find the balance of sweetness just right—not overpowering—so you can dunk them without guilt. It’s definitely a recipe you’ll want to keep in your baking arsenal.

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Ingredients You’ll Need

Let’s talk about the ingredients that make this Pumpkin Biscotti Recipe so deliciously cozy and balanced. I love using fresh pumpkin puree because it gives a deep, natural pumpkin flavor, and pumpkin pie spice lifts it with warming notes. Plus, those mini chocolate chips add just the right amount of sweet surprise in every bite.

• Eggs: They bind everything together and add richness to the biscotti.
• Granulated sugar: Sweetens the biscotti perfectly without being overwhelming.
• Pumpkin puree: Use canned or homemade puree for that lovely pumpkin flavor and moist texture.
• Vanilla extract: Enhances all the flavors with its sweet aroma.
• Pumpkin pie spice: This is the magic blend of cinnamon, nutmeg, ginger, and clove that makes these biscotti irresistibly fall-flavored.
• Flour: The base of your dough; all-purpose works great here.
• Baking powder and baking soda: These work together to give the biscotti a gentle rise and lightness without being cakey.
• Salt: Balances the sweetness and brings out flavor.
• Mini semi-sweet chocolate chips: These little gems melt just enough to add creamy, melty bits without overpowering the pumpkin.

Variations

I love how versatile this Pumpkin Biscotti Recipe is, and I encourage you to make it your own. Whether you want to add nuts, swap out chocolate chips, or even make a pumpkin spice-only version, you can easily adapt it to suit your cravings or dietary needs.

• Pumpkin Spice Only: Omit the chocolate chips and coat the biscotti bottoms with melted white chocolate for a festive twist I first tried last year, and my family went crazy for it.
• Chocolate Chip Classic: Leave out the pumpkin puree and pumpkin pie spice, replacing the puree with melted butter—you’ll get a classic, rich chocolate chip biscotti that’s a crowd-pleaser.
• Pumpkin Pecan: Add chopped pecans into the dough and drizzle melted chocolate over the cooled biscotti for a crunchy, nutty variation that’s a delightful surprise every time.
• Gluten-Free Version: Try substituting the flour with a gluten-free blend; just mind the texture and adjust the flour amount slightly to keep the dough from getting too dry.

How to Make Pumpkin Biscotti Recipe

Step 1: Mix Up The Wet Ingredients

First, preheat your oven to 350˚F. Then, grab a large bowl and beat the eggs and sugar together for 2 to 3 minutes until the mixture is thickened and pale. This step is key because it adds air to the batter and helps keep your biscotti light. Next, stir in the pumpkin puree and vanilla extract until you have a smooth, fragrant mixture.

Step 2: Combine The Dry Ingredients

In another bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This evenly distributes the leavening agents and spices. Then, slowly add the dry ingredients into the wet mixture while stirring gently, so you don’t overmix and toughen the dough. Finally, fold in the mini chocolate chips—this is the moment the batter starts looking like the cozy treat you’re aiming for.

Step 3: Shape and Bake Your Biscotti Loaves

Divide the dough in half. On parchment-lined baking sheets, shape each half into a long, narrow rectangle. I find wetting my hands lightly helps keep the dough from sticking and makes shaping easier. Bake the loaves at 350˚F for 20 to 25 minutes until they’re golden on the outside, though the centers will still feel soft. This initial bake sets the structure without making the biscotti too hard.

Step 4: Slice and Toast Your Biscotti

Turn the oven down to 300˚F as the loaves cool right on the sheet for 10 to 15 minutes—this resting makes them easier to slice. Using a serrated knife, cut the loaves diagonally into ¾-inch thick slices. Arrange the slices back on the baking sheet with the cut side down and space them at least half an inch apart. Bake again at 300˚F for 17 to 22 minutes until they turn crisp and lightly browned. Let them cool on the sheet for another 10 minutes before transferring to a wire rack to cool completely. This step gives you the signature crunch of perfect biscotti.

How to Serve Pumpkin Biscotti Recipe

Garnishes

I like to drizzle a bit of melted white or dark chocolate over my pumpkin biscotti for an extra touch of elegance and flavor. Sometimes, I’ll sprinkle a pinch of sea salt on top of the chocolate drizzle to really make the flavors pop. Cinnamon sugar dusting also adds a festive, cozy vibe perfect for the holidays.

Side Dishes

These biscotti pair beautifully with a hot latte, chai tea, or even a glass of cold milk. For a fall brunch, I like serving them alongside fresh fruit and a creamy pumpkin spice latte to keep the seasonal theme going strong.

Creative Ways to Present

For holiday gifts or parties, I arrange the biscotti in pretty boxes tied with twine and add a cinnamon stick or dried orange slice for a rustic, inviting look. You can also stack them in a clear jar layered with mini chocolate chips and nuts for a gift that looks just as good as it tastes!

Make Ahead and Storage

Storing Leftovers

I keep my biscotti fresh by storing them in a cookie tin or a container that isn’t completely airtight. If you use an airtight container, they tend to soften because of trapped moisture, which is still tasty but not crisp. Whenever they soften, I just pop them back in the oven at 300˚F for about 10 minutes to crisp them right up again.

Freezing

Freezing biscotti works wonderfully! I freeze them in an airtight container or freezer-safe bag for up to three months. When I’m ready to enjoy, I just take them out and let them thaw at room temperature—super convenient for holiday planning or last-minute treats.

Reheating

If you want your biscotti crisp again after storing, a quick reheat in the oven at 300˚F for about 8 to 12 minutes does the trick. Just keep an eye on them so they don’t brown too much, and you’ll have that lovely crunch back in no time.

FAQs

Final Thoughts

This Pumpkin Biscotti Recipe holds a special place in my heart—it’s the kind of treat that warms up not just the kitchen but the whole room with its cozy aroma and classic fall flavors. I know once you try it, you’ll reach for it again and again during pumpkin season and beyond. Give it a go and enjoy the simple pleasure of dunking a perfectly crunchy slice into your favorite drink. Happy baking, friend!

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