Cozy up and bring in the warm Fall spices with this Pumpkin Biscotti recipe. It’s crispy, crunchy, and full of the best pumpkin flavor.

These autumnal sweet biscotti will make the perfect gift for family and friends to dunk into a hot cup of coffee or tea. Make a double batch for sharing or to enjoy throughout the season.

Pumpkin biscotti being dunked into a cup of tea.

For another sweet pumpkin recipe, my mini Pumpkin Scones recipe is so easy to make and the perfect little pumpkin bite for breakfast, brunch, or dessert.

Why I love Homemade Pumpkin Biscotti

Perfect Fall treat. What better time to enjoy everything pumpkin than the seasonal cooler months? From Halloween to Thanksgiving, and all the way into Christmas you’ll find ways to enjoy pumpkin in your recipes. This pumpkin biscotti recipe is just the start of some tasty treats.

Long shelf life. While these biscotti made with pumpkin won’t last quite as long as traditional biscotti, they do stay fresh on the counter for up to 2 weeks. That’s if they even last that long! Otherwise, you can freeze a batch to keep in the freezer until ready to enjoy.

The best texture. While these bake up crisp, they stay slightly more tender than the average biscotti. This is because the pumpkin adds to the texture and creates a denser cookie. The second bake is key to getting that perfect crunch.

Pumpkin Spice Biscotti Ingredients

I love baking recipes because they tend to use the same common ingredients stuffed in your pantry and refrigerator. Well, if you’re a baking enthusiast like me. Just grab a can of pumpkin and add-ins for a quick-to-make biscotti recipe.

Dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, and salt

Wet ingredients: eggs, vanilla, pumpkin, butter.

Add-ins: dried cranberries, and walnuts.

Steps to Make Pumpkin Biscotti from Scratch

There are a few steps to take but this is a pretty simple biscotti recipe made with pumpkin, walnuts, and cranberries. Mix, form, bake, cut, and then bake again. You’ll be on your way to making all the biscotti your heart desires once you see how simple it actually is to make.

Mix Batter

  1. Mix the pumpkin, eggs, vanilla, sugar, melted butter, and vanilla in a large bowl. In a separate bowl combine flour, baking powder, pumpkin pie spice, and salt.
  2. Combine the wet and dry ingredients until just combined
  3. Add in cranberries and walnuts, if desired.
  4. Add the dough to a lightly floured baking sheet lined with parchment paper.
4 image collage mixing dough for recipe.

Form and Bake

  1. Form the down into a log using floured hands. Sprinkle the top with granulated sugar.
  2. For the first bake, bake until the bread loaf is done. Remove from the oven and allow to cool for a few minutes.
  3. Once cool enough to handle, use a serrated knife to slice the biscotti loaf into 1/2-inch pieces.
  4. For the second bake, allow them to cook until golden brown or longer if you like it crispy, flipping them halfway through.
4 image collage of recipe being formed into a wide log, baked whole, sliced into pieces, and then baked again.

Recipe Tips and Variations

This is such a fun recipe to make during the Fall and Winter months. The aroma of pumpkin biscotti is so comforting and biscotti is perfect for a cup of joe or hot tea. Here are a few tips for getting this recipe made right the first time!

Strain the pumpkin well. Remove as much water from the pumpkin by straining it with a small kitchen towel or cheesecloth.

Use a serrated knife. This is the best knife to cut through the cookie bread. Just be sure to let it cool a few minutes, but not too long, before cutting. You still want it to be soft enough to cut through easily.

Longer bake equals crunchier biscotti. I love a really crispy biscotti that soaks up coffee or tea and melts in the mouth.

Use the spoon and fill method for flour. Scoop the flour into a measuring cup rather than dipping the cup into the flour. This will give you a more accurate measurement and prevent the recipe from having too much flour, making it dry and tough.

The dough will be sticky. Use a floured surface and hands to handle this cookie dough. Once you have a rectangle you can transfer it to the baking sheet lined with parchment paper to finish forming the log shape.

Use pure pumpkin. It’s easy to grab the wrong can here as they look so similar on the shelf, but be sure to grab canned pure pumpkin puree, not pumpkin pie filling!

Make your own pumpkin pie spice. Combine 3 tablespoons cinnamon with 1 tablespoon ginger, and 1 teaspoon of each nutmeg, clove, and allspice. You can also add in a pinch of cardamom. Then, use the noted amount for this recipe.

Whole loaf of bread after baking and before slicing.

Storage

Store pumpkin biscotti on the counter in a large glass food storage jar, tin, or another type of air-tight container for up to 2 weeks.

You can also freeze them after baking by storing them in an air-tight container for up to 3 months. I would suggest freezing after the first bake and after slicing into pieces. Then, wrap in wax paper and store in a freezer-safe bag or container. When ready to use, thaw in the refrigerator overnight or on the counter for about 30 minutes. Then, lay the pieces on a parchment-lined baking sheet and start the second bake.

Recipe after baking on a parchment paper lined baking sheet.
Should you cool biscotti before cutting?

Yes! Cooling biscotti for about 10-15 minutes before cutting will keep the loaf from being squished when you go to slice it. But, if you wait too long it may be too crispy and cause a mess. You want it to be just firm enough to get clean cut with a serrated knife. If you find that it has crisped up too much while cooling, lightly spritz some warm water on top and then cut.

Can you overcook biscotti?

Because the cooking continues to cook even after removing it from the oven, you can overcook them. To prevent this, keep an eye on them while baking. When they come out they will continue to crisp up.

Do I make one or two logs of biscotti out of this recipe?

I prefer a long biscotti, so one long is perfect for this recipe. You can easily divide the dough into two and make two thinner logs for a smaller biscotti cookie. Adjust the baking time by reducing the first bake by about 5-8 minutes and the second bake by 5 minutes.

Biscotti being dipped into a glass of tea with a whole pumpkin in the background and more pieces on parchment paper.

Enjoy making pumpkin recipes all season long and include this Pumpkin Biscotti in the mix. You’ll have a crispy cookie to dunk in all your favorite warm Fall beverages. Store on the counter to snack on or package with some more tasty treats to gift to friends and family.

More Fall Recipes

I hope you enjoy this Cranberry Walnut Pumpkin Biscotti recipe. Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on Facebook and Instagram!

Pumpkin Biscotti

Recipe by DiannaCourse: All Recipes, Breakfast, DessertCuisine: Italian, American
Servings

16

servings
Prep time

10

minutes
First Bake

35

minutes
Resting time

10

minutes
Second Bake

8

minutes
Total time

1

hour 

10

minutes

Cozy up to warm Fall spices with this Pumpkin Biscotti recipe made with cranberries and toasted walnuts. It’s crispy, crunchy, and full of the best pumpkin flavor.

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons baking powder

  • 2 teaspoons pumpkin spice, or make your own *see recipe tips in the post

  • 1/4 teaspoon salt

  • 1 cup packed brown sugar

  • 3/4 cup pure pumpkin, strained

  • 2 large egg, at room temperature

  • 1 teaspoon vanilla

  • 2 tablespoons melted butter

  • 1/2 cup dried sweetened cranberries

  • 1/2 cup toasted chopped walnuts

Directions

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  • Mix the pumpkin, eggs, vanilla, sugar, melted butter, and vanilla in a large bowl.
  • In a separate bowl combine flour, baking powder, pumpkin pie spice, and salt.
  • Combine the wet and dry ingredients until just combined
    Add in cranberries and walnuts, if desired.
  • Add the dough to a lightly floured baking sheet lined with parchment paper.
  • Form the down into a log using floured hands. Sprinkle the top with granulated sugar.
  • For the first bake, bake until the bread loaf is done. Remove from the oven and allow to cool for a few minutes.
  • Once cool enough to handle, use a serrated knife to slice the biscotti loaf into 1/2-inch pieces.
  • Arrange the pieces bake on the parchment-lined baking sheet and bake for about 8 minutes until golden brown, flipping halfway through.
  • Transfer to a wire rack to cool completely.
Pumpkin biscotti dunked into a cup of tea with a few on parchment below.

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