Pumpkin Biscotti Recipe

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Get ready to experience the magic of fall flavors right in your kitchen. This pumpkin biscotti recipe is all you need to welcome the chilly season, complete with spices and chocolate chips to make it extra special.

A plate with two chocolate dipped pumpkin biscotti on it.
Photo Credit: Recipes From Leftovers.

Why You’ll Love This Recipe

Pumpkin spice biscotti on a plate next to a jar.
Photo Credit: Recipes From Leftovers.


We’re talking about biscotti that’s got the heartwarming flavors of pumpkin pie spice, the crunchiness of nuts if you choose to add them and the irresistible goodness of chocolate.

If you’re looking for a few new pumpkin puree recipes to try, add this one to the top of your list. In fact, you may also want to check out our pumpkin bundt cake and pumpkin crisp with a Biscoff crust.

Is this your first time making homemade biscotti? If so, you’ll be glad to see the tutorial pictures to walk you through every step. Plus, the second bake in this recipe ensures your biscotti has that classic, crunchy texture that’s perfect for dipping into a hot cup of coffee.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients You Need for Pumpkin Spice Biscotti

Pumpkin biscotti recipe ingredients on a counter.
Photo Credit: Recipes From Leftovers.

Ready to try this recipe? Here’s what you’ll need.

  • 3 ½ cups all-purpose flour
  • 1 ½ cups packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ cup pumpkin puree
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons salted butter, melted
  • 2 large eggs
  • 1 cup of chocolate chips
  • ½ teaspoon of salt
  • ½ teaspoon coconut oil
  • 1 cup nuts (optional)

How to Make This Pumpkin Biscotti Recipe

Two pictures of flour and eggs in a bowl.
Photo Credit: Recipes From Leftovers.


Start by preheating your oven temperature to 350°F and lining your baking sheet with parchment paper. In a large bowl, whisk together your dry ingredients, the flour mixture —flour, brown sugar, baking powder, and pumpkin pie spice.

A bowl of homemade biscotti dough in a metal bowl.
Photo Credit: Recipes From Leftovers.

Mix the eggs, vanilla, and pumpkin puree in a separate bowl or a stand mixer. Then, combine the wet ingredients and dry ingredients, adding the dry ingredients a cup at a time to create the biscotti dough.

Note: if you want pumpkin chocolate chip biscotti, sprinkle the dry chocolate chips into the flour mixture before combining with the wet ingredients (the pumpkin mixture.)

Two pictures of biscotti dough being cooked in a pan.
Photo Credit: Recipes From Leftovers.

On a floured surface, divide dough into logs and place them on a prepared baking sheet. This is the first bake, and it will last for 25 minutes.

Once the long logs are golden brown, let them cool for about 5 minutes on the cookie sheet, then another 10 minutes on wire racks.

Then comes the second bake. Cut the logs into one inch slices at an angle on a large cutting board using a sharp chef’s knife or serrated knife.

Place them carefully again on a parchment-lined baking sheet. Then back into the oven for another 14 to 15 minutes.

Flip them over after 7 minutes and bake for another 7 minutes. This double-baking method is what gives traditional biscotti its signature crunch. Let the

What to Serve With This Homemade Pumpkin Biscotti

A plate with homemade pumpkin biscotti and a jar of pumpkin.
Photo Credit: Recipes From Leftovers.


Serve this pumpkin spice biscotti at room temperature. The beauty of this pumpkin biscotti recipe is its versatility.

You can enjoy these pumpkin spice biscotti as-is for your morning coffee. You may want to dip them in hot chocolate, tea, or coffee. Or you may prefer to slice and bake them in smaller portions, as pumpkin biscotti cookies.

And as crunchy cookies, they also pair exceptionally well with desserts like ice cream or pumpkin pie. And if you’re a die-hard pumpkin flavor fan, try serving them with a pumpkin spice latte.

Substitutions or Variations


If you’re out of brown sugar, you can use white sugar with a tablespoon of molasses for flavor. Or try maple syrup for a different flavor.


Prefer a nut-free version? Skip the nuts without affecting the overall recipe.
If you love chocolate as much as I do, you can also replace regular dark chocolate chips with mini chocolate chips, white chocolate chips, or dried fruit for a twist.

Not only is this pumpkin biscotti recipe super easy to make, but it’s also a frugal choice for the holiday season, especially if you’re using leftover pumpkin puree. And since biscotti has an excellent shelf life, you’re looking at several days of delicious, crunchy treats that bring the season’s warmth to your table.

Homemade Pumpkin Spice Biscotti FAQs

Pumpkin biscotti with chocolate drizzle on a baking sheet.
Photo Credit: Recipes From Leftovers.

Got questions about this pumpkin biscotti recipe? We have the answers!

How to store pumpkin biscotti?


After the biscotti have cooled down, store them in an airtight container. They’ll stay fresh for up to two weeks on the counter.

Can you freeze pumpkin biscotti?


Yes, these biscotti freeze well. Place them in an airtight container or a ziplock bag and store them in the freezer for several months.

Can I use pre-made pumpkin pie spice?


Certainly. Pre-made pumpkin pie spice works just as well as individual spices and can save you some time, too.

So there you have it: an easy, delicious, and versatile pumpkin biscotti recipe perfect for fall.

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Homemade pumpkin biscotti recipe with chocolate.
Yield: 36

Homemade Pumpkin Spice Biscotti Recipe

A plate with two chocolate dipped pumpkin biscotti on it.

Discover how to make pumpkin biscotti filled with spices and chocolate chips. This easy guide offers tips, substitutions, and a FAQ section.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ½ cups packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ cup pumpkin puree
  • 1 Tablespoon vanilla extract
  • 2 Tablespoons salted butter, melted
  • 2 large eggs
  • 1 cup of chocolate chips
  • ½ teaspoon of salt
  • ½ teaspoon coconut oil
  • 1 cup nuts, optional

Instructions

  1. Preheat the oven to 350° f.
  2. line your baking sheet with a silicone mat or parchment paper.
  3. In a large mixing bowl, whisk together flour, brown sugar, salt, baking powder, and pumpkin pie spice until completely combined.
  4. In the bowl of a stand mixer, combine the eggs, vanilla, and pumpkin puree.
  5. Add flour mixture to the wet mixture a cup at a time, stir until moistened and continue adding until everything has been added.
  6. If you are adding nuts, stir the minute this time.
  7. Place your dough on a lightly floured surface and separate into 2-4 equal portions, depending on the size you would like your biscotti.
  8. Shape your dough into logs roughly 3 in wide by 12 in long if you want mini biscotti, you can make more logs if you want long biscotti, make wider and fewer logs.
  9.  Place on a baking sheet 2 inches apart.
  10. Bake for 25 minutes.
  11.  Remove from the oven and allow to cool for 15 minutes.
  12. Turn down the temperature of your oven to 300°.
  13. Cut logs at an angle ½” to 1” thick; a serrated knife works best.
  14. Bake for 7 minutes, cut side down, flip over and bake for an additional seven minutes.
  15. Remove from the oven and cool on a wire rack.
  16. Once completely cooled, transfer to parchment or waxed paper on the counter cut side up.
  17. Melt chocolate chips and coconut oil in 30-second increments, stirring between each time. 
  18. Use a fork to drizzle chocolate all over the biscotti or dip it in the chocolate. Allow them to rest on the wax paper until the chocolate has hardened. 

Notes

Biscotti will be good in the freezer for several months  or roughly 2 weeks on the counter.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 132Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 12mgSodium 79mgCarbohydrates 21gFiber 1gSugar 10gProtein 3g

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4 Comments

  1. Just made these pumpkin biscotti, and they turned out amazing! The pumpkin pie spice gave them such a cozy fall flavor, and the chocolate chips added the perfect touch of sweetness. Plus, they were so crunchy and perfect for dipping in my morning coffee. Definitely making these again!

  2. The texture is crispy on the outside and slightly chewy on the inside just the way I like them. I love how they’re not too sweet making them great when paired with a cup of tea. Definitely making these delicious treats again!

  3. The texture is so crunchy but not too hard and the chocolate chips added a nice sweetness. And I loved dipping them with a hot cup of coffee in the morning. So good! These pumpkin biscotti are my new favorite coffee companion!

  4. I skipped the nuts as I didn’t have any, but overall, this pumpkin biscotti was really good! Perfect to pair with coffee or hot chocolate!

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