Go Back
As the days grow shorter and the leaves begin to change, there's an undeniable allure to the flavors and aromas of autumn. One of the most celebrated tastes of this season is the beloved pumpkin spice, a blend of warm spices that evokes memories of cozy gatherings and festive celebrations. This Pumpkin Spice Biscotti recipe brings that essence of fall right to your kitchen, combining the traditional Italian baked good with the comforting spices reminiscent of pumpkin pie.

Pumpkin Biscotti

Embrace the essence of fall with this delightful Pumpkin Spice Biscotti recipe! Perfect for those cozy autumn mornings, these crunchy treats combine classic Italian biscotti with the warm flavors of pumpkin spice, making them an irresistible snack alongside your favorite coffee or tea. Easy to make with simple ingredients, they capture the spirit of the season while offering a delicious twist on a timeless favorite. Discover the joy of baking and elevate your autumn gatherings with these tasty delights!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Then, add the pumpkin puree and vanilla extract. Mix until well combined.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. If you’re using nuts or white chocolate chips, fold them into the dough.

          Shape the Dough: Transfer the dough onto a lightly floured surface. Divide it into two equal parts and shape each part into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them, as they will spread while baking.

            First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove from the oven and let them cool on the baking sheet for about 10 minutes.

              Slice the Biscotti: Once cooled slightly, transfer the logs to a cutting board. Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.

                Second Bake: Place the sliced biscotti back onto the baking sheet, cut side facing up. Bake them again for 10-12 minutes, until they are golden and crisp. For extra crunch, flip the biscotti halfway through the second bake.

                  Cool & Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, store your pumpkin biscotti in an airtight container for up to two weeks.

                    Enjoy your homemade pumpkin spice biscotti with a cup of coffee or tea!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti