This recipe for Pumpkin Pie Biscotti is full of fall flavor and the traditional biscotti crunch. Made with a blend of toasted pecans, pumpkin puree and pumpkin pie spice, it is the perfect accompaniment to a cup of coffee on an autumn morning.
COOK + BAKE | Updated October 1, 2023
Biscotti is one of those "special" types of treats that you sit down and savor.
It is a cookie that takes a bit more time and work to prepare than a chocolate chip cookie or brownie. If you've never made biscotti before, it is a cookie that is actually baked twice. More on that below. It has a different texture than your typicaly cookie, as well.
Needless to say, when I get the opportunity to eat some homemade biscotti, I like to take a bite, close my eyes, and enjoy the flavor.
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What Is Biscotti
Biscotti is an Italian cookie and it's name means twice baked. The cookie dough is baked first as a large, almost flat log. Then it's cooled, sliced, and baked again resulting in a dry, crunchy, oblong shaped cookie much different from the softer, chewy treats we typically reach for.
Because they are a crisp cookie thanks to being baked twice, they are considered ideal for dunking in your coffee or warm beverage.
However, some people prefer the softer cookie you get before putting it back into the oven and choose to bake them only once. It is a matter of preference and is worth trying both ways to see which you enjoy more.
Even though the thought of making a complicated cookie scares many people, this biscotti is actually pretty easy to do. It can be prepared with almost no working time involved. And the cookies can be made ahead of time and kept in the freezer so you can enjoy this special treat whenever you'd like.
What You'll Need
To make this Pumpkin Pie Biscotti, you'll need these ingredients:
- unsalted butter
- pecans - coarsely chopped
- all-purpose flour
- baking powder
- salt
- pumpkin pie spice - a blend of cinnamon, ginger, nutmeg, allspice, and ground cloves; if you don't have any, see the tip below about how to make it yourself
- pumpkin puree - NOT pumpkin pie filling which is filled with milk, sweetener and spices
- large eggs - lightly beaten
- light brown sugar - firmly packed
- vanilla extract
- white chocolate - optional for the drizzle on top; you can use white chocolate chips or melting wafers
IF YOU DON'T HAVE ANY PUMPKIN PIE SPICE, COMBINE THE FOLLOWING:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
How to Make Pumpkin Biscotti
Now let's walk through the steps for making pumpkin biscotti. I've also provided a full ingredient list and instructions in the printable recipe card below.
- Preheat your oven to 350°. Line a baking sheet with parchment paper or a nonstick silicone liner.
- Melt the butter in a large skillet over medium heat. Add the pecans and cook until they have browned, stirring constantly so they do not burn. Remove the pan from the heat and cool the nuts completely.
- In a medium bowl, whisk together the flour, baking powder, salt and pumpkin pie spice.
- In another bowl, whisk the eggs, brown sugar, pumpkin and vanilla together. this is done most easily using an electric mixer on medium speed until the mixture thickens, about two to three minutes.
- Slowly add the pumpkin mixture into the flour mixture using a rubber spatula and stir until the dry ingredients are moistened. Your batter will be quite crumbly, but should gradually become moist as you stir. Fold in the pecans.
- On a lightly floured surface, divide the dough in half. Shape each half into a 3x10 inch log. (Or make one large 8x16 inch log instead.) Place both logs about 3 inches apart on your prepared baking sheet. Dampen your hands and then smooth and shape the surface of the two logs.
- Bake the biscotti until they are slightly firm to the touch, about 25 to 30 minutes. Remove the baking sheet from the oven and turn the oven temperature down to 300°. Let the logs sit on the baking sheet for 15 minutes until the they are just warm to the touch.
- Transfer the logs to a cutting board. Using a serrated knife, cut each log diagonally into slices that are 1/2 inch thick. The inside of the biscotti will still be soft and moist, while the outside crust will be hard.
- Place the cookies cut side up in a single layer on the baking sheet. Bake the slices until the biscotti are firm, about 15 to 20 minutes more. You'll want to flip the slices halfway through baking. You can adjust the cooking time based on how crunchy you want the biscotti to be.
- Let the biscotti cool completely on a wire rack.
- When the biscotti is cool, melt the chocolate. Transfer it to a pastry bag and drizzle the slices with the melted chocolate. Allow it time to harden before storing.
READ NEXT: Easy, No-Fail Way to Melt Chocolate in the Oven
Tips for Making This Recipe
A few things to keep in mind as you prepare this Pumpkin Pie Biscotti Recipe:
- Bake your biscotti with the rack in the middle of the oven for best results. It is likely to get burnt or over-brown baked in the lower or top third. (Learn more about the correct oven rack to use for all your baked goods.)
- After the first bake, you need to allow the biscotti to cool just until it is warm to the touch. This takes about 15 minutes. If the logs sit too long, the dough will become hard and difficult to slice through, whereas if it is still hot, the slices will crumble.
- How much biscotti you make depends on how you slice the logs. I prefer a long cookie and slice it with a diagonal cut. You can also make small cookies and cut the slices more like a loaf of bread.
You should get about 20 long slices or up to three dozen smaller slices. Keep it in mind that the small slices will typically bake faster than the larger ones.
However you choose to make it, use a serrated knife and take very little off the end of the log before making your uniform slices.
Recipe Variations
I think we are always looking for ways to make a recipe our own or to use the ingredients that we have available. Biscotti is a versatile type of cookie that allows you to do just that.
- Substitute a different nut over the pecans. Walnut would be a good alternative. Or skip the nuts altogether if you'd like.
- Add a dried fruit. A 1/2 cup of dried cranberries would pair nicely with the pumpkin flavor.
- Skip the pumpkin pie spice and create your own blend using more or less of your favorite flavors.
- If chocolate drizzle isn't your thing, but you want the pairing of the flavors, try dipping the individual slices into the melted chocolate instead.
- Rather than doing a drizzle or a dip with the chocolate, fold 1/2 cup white chocolate chips directly to the batter when you add the pecans.
READ NEXT: Cranberry Pistachio Biscotti
PUMPKIN PIE BISCOTTI
This recipe is full of fall flavor and the traditional biscotti crunch, made with a blend of toasted pecans, pumpkin puree, and pumpkin pie spice.
Makes about 20 cookies
INGREDIENTS
- 2 Tablespoons unsalted butter
- 1 1/4 cup pecans, coarsely chopped
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 large eggs
- 1 1/2 cups firmly packed light brown sugar
- 1 Tablespoon vanilla extract
- 4 ounces white chocolate chips or wafers
INSTRUCTIONS
STEP 1: Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone liner.
STEP 2: Melt butter in a large skillet over medium heat. Add pecans and cook until browned, stirring constantly. Remove the pan from heat and cool nuts completely.
STEP 3: In a medium bowl, whisk flour, baking powder, salt, and pumpkin pie spice. In another bowl, whisk pumpkin puree, eggs, brown sugar, and vanilla together. Slowly add the pumpkin mixture into the flour mixture with a rubber spatula and stir until dry ingredients are moistened. Fold in the pecans.
STEP 4: On a lightly floured surface, divide the dough in half and shape each into a 3x10 inch log. Place both on the baking sheet about 3 inches apart. Dampen your hands and smooth and shape the surface of the two logs.
STEP 5: Bake the biscotti until slightly firm to the touch, about 25 to 30 minutes. Remove the baking sheet from the oven and turn the oven temperature down to 300°. Let the logs sit on the baking sheet for 15 minutes.
STEP 6: Transfer the logs to a cutting board. Use a serrated knife to cut each log diagonally into 1/2 inch thick slices. Place the cookies cut side up in a single layer on the baking sheet. Bake until the biscotti are firm about 15 to 20 minutes, flipping the slices over halfway through cooking time. Let the biscotti cool completely on a wire rack.
STEP 7: When the biscotti is cool, melt the white chocolate and transfer it to a pastry bag to drizzle over the slices. Allow it time to harden before storing.
Frequently Asked Questions
Have some questions about making Pumpkin Pie Biscotti? Here are some frequently asked questions that may help.
HOW LONG WILL PUMPKIN BISCOTTI STAY FRESH
As with most baked goods, biscotti tastes its best within the first few days after being baked. But it will keep for up to a month in an airtight container at room temperature.
Biscotti can also be frozen for up to three months. Allow the slices to thaw at room temperature before serving.
DO YOU HAVE TO DRIZZLE THE BISCOTTI WITH CHOCOLATE
The white chocolate pairs really well with the pumpkin flavor, but it isn't necessary. If you like the flavor, but not the hassle, feel free to dip the individual slices into the melted chocolate instead.
CAN YOU FREEZE THE DOUGH
If you would like to prepare the dough ahead of time, but bake the cookies fresh, you can freeze the logs. Prepare the recipe as written and form your logs.
Freeze them flat on a baking sheet for one to two hours and then transfer them to an airtight bag for up to three months. You can bake the logs directly from the freeze, adding a few minutes onto the baking time.
Whether you enjoy dunking your cookie in your morning coffee or eating it straight off the plate for dessert, I think you will find this recipe for Pumpkin Pie Biscotti make the most delicious fall treat.
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