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pumpkin biscotti

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Delicious pumpkin biscotti is a fall favorite! These crisp, crumbly Italian cookies feature pecans and comforting seasonal flavors. Dunk them into pumpkin spice hot chocolate, or enjoy them with maple whipped coffee.

PIN PUMPKIN BISCOTTI RECIPE

Pumpkin biscotti cookies with pecans in an Italian glass cookie jar next to bottles of milk.

Come September, we’re all ready for fall and everything pumpkin pie spice. That comforting taste and beautiful aroma is the hallmark of the season.

Bakeries and coffee houses are on top of the trend. They bring out glass jars of pumpkin spice biscotti. The beautiful smell of these earthy flavors officially announce that it’s pumpkin season. Colder weather is coming.

Now, with this simple recipe, you can make pumpkin biscotti whenever you want, any time of the year. Use a special USA biscotti pan, or a simple baking tray lined with parchment paper. Both yield excellent results!

Pan of freshly-baked pumpkin biscotti with pecans.

ingredients

This classic pumpkin biscotti recipe comes together quickly with just a few basic pantry staples.

Here’s what you’ll need for this bakery-style dessert.

  • Butter
  • Light brown sugar
  • Large eggs
  • Pumpkin puree
  • Pure vanilla extract
  • All-purpose flour
  • Almond flour
  • Baking powder
  • Pumpkin pie spice
  • Ground cinnamon
  • Sea salt
  • Chopped pecans
  • OPTIONAL: White sparkling sugar (for sprinkling)
Ingredients for pecan pumpkin biscotti recipe.

EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for this pecan pumpkin biscotti? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.

  • BUTTER: Use margarine instead.
  • LIGHT BROWN SUGAR: Use dark brown sugar or granulated sugar.
  • VANILLA EXTRACT: Sub with maple syrup for a delicious fall flavor.
  • PUMPKIN PIE SPICE: Replace with ground cinnamon or apple pie spice. For a more earthy fall taste, try spices like nutmeg, cloves and ginger.
  • PECANS: Use walnuts, cashews, almonds or pistachios.
  • WHITE SPARKLING SUGAR: Use turbinado sugar instead.
Glass cookie jar filled with homemade pumpkin biscotti Italian cookies on a dessert table with milk.

RECIPE STEPS

These classic Italian cookies require a second bake to make them crisp and crumbly. It’s easy to do. Just follow the instructions below.

RECIPE PREP: Preheat oven to 350°F. Line a large baking sheet with parchment paper or a re-usable silicone baking mat. If using 2 biscotti pans, spray the sides with cooking spray. Line the bottoms with parchment paper.

  • STEP 1: On medium speed, beat softened butter in the bowl of a stand mixer with paddle attachment. It’ll take about 1 minute until it’s light and fluffy. Add wet ingredients to the bowl: eggs, pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl with a rubber spatula.
  • STEP 2: Add in the dry ingredients: all-purpose flour, almond flour, baking powder, a pinch of salt, and pumpkin pie spice and cinnamon. Mix just until a shaggy dough forms. It will be very sticky. Add pecans to the bowl. Mix to combine.
  • STEP 3: Divide the dough in half. Transfer the halves to the prepared baking tray, or put one piece in each biscotti pan. Shape the pieces into logs: 8 inches long, and 1 inch tall. Sprinkle the tops with sparkling sugar. Bake 20 to 22 minutes, or until the loaves just start turning golden around the edges.
  • STEP 4: Transfer loaves to a wooden board. Let them cool 20 minutes. Slice into 1-inch biscuits. Place biscotti cut side up on the baking sheet. Bake 20 to 25 minutes until dry and crisp. Transfer to a wire rack for cooling. Place biscuits in an air-tight container. Store at room temperature up to 5 days.

HOW TO ENJOY PUMPKIN BISCOTTI: Chewy, crisp, and flavorful, these biscotti are best served with your favorite fall beverage. My family gets excited when I pair these special cookies with this hot cocoa treat.

How to make pumpkin biscotti in 4 easy steps.

RECIPE FAQ

These are the most commonly asked questions when making pumpkin biscotti, and the most helpful answers for recipe success.

HOW TO HANDLE STICKY BISCOTTI DOUGH?

Spray down your hands with cooking spray. Or grease your hands with butter. Another method is sticking the metal bowl with the dough into the freezer for 20 to 25 minutes. The cold dough will be easier to handle with your hands.

MORE ADD-IN IDEAS FOR PECAN PUMPKIN BISCOTTI?

Try mini chocolate chips, cranberries, or a variety of nuts like pistachios, cashews, and hazelnuts. Mix some lemon zest into the batter. Along with the vanilla extract, add a touch of anise extract.

HOW TO REDUCE CRACKING?

After the first bake, brush melted butter over the top and sides of the loaf. Not only will this make the loaves easier to slice, it will also reduce the amount of cracking. Wait 20 minutes before slicing.

HOW TO SLICE BISCOTTI LOAVES?

Use a serrated knife or an electric knife to cut the biscotti. With a back-and-forth sawing motion, slice the loaf straight down. For best results, let the loaf cool at least 20 minutes before slicing. If sliced any sooner, the loaf will start to crumble.

CAN PUMPKIN BISCOTTI BE FROZEN?

Yes. The baked Italian cookies can be frozen. Wrap each biscuit in parchment paper. Arrange the pieces in a freezer-safe container with snap-on lid. Biscotti can be frozen for up to 1 month.

HOW TO MAKE PUMPKIN BISCOTTI MORE FESTIVE?

Add white chocolate drizzle! Melt white vanilla wafers in the microwave according to package directions. With the pieces of biscotti on their sides, drizzle melted chocolate over the biscuits in a zig-zag fashion.

HOW TO SERVE BISCOTTI?

These twice-baked Italian cookies are known for holding their shape after dunking. After dinner, serve these crusty biscuits with a dessert wine, milk, tea, hot chocolate, coffee or espresso.

Italian pecan pumpkin biscotti cookies in a large glass jar.

MORE PUMPKIN RECIPES

If you love the beautiful flavor of pumpkin, try these exciting seasonal recipes. They’ll fill your home with delicious comforting aromas and tickle your taste buds. Print out your favorites for later. Pin them to Pinterest.

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Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Pumpkin biscotti in a glass cookie jar.

pumpkin biscotti


Description

This pumpkin biscotti is crisp and crunchy, perfect for dipping. Filled with delicious fall flavors they’re wonderful holiday treats! 


Ingredients

Units Scale
  • 4 tablespoons butter, softened
  • 1/2 cup (packed) light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 1/8 teaspoons baking powder
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 1/4 teaspoons ground cinnamon
  • 1 pinch sea salt
  • 1/2 cup chopped pecans
  • OPTIONAL: White sparkling sugar (for sprinkling)

Instructions

RECIPE PREP: Preheat oven to 350°F. Line a large baking sheet with parchment paper or a re-usable silicone baking mat. If using 2 biscotti pans, spray the sides with cooking spray. Line the bottoms with parchment paper.

  1. On medium speed, beat softened butter in the bowl of a stand mixer with paddle attachment. It’ll take about 1 minute until it’s light and fluffy. Add wet ingredients to the bowl: eggs, pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl with a rubber spatula.
  2. Add in the dry ingredients: all-purpose flour, almond flour, baking powder, a pinch of salt, and pumpkin pie spice and cinnamon. Mix just until a shaggy dough forms. It will be very sticky. Add pecans to the bowl. Mix to combine.
  3. Divide the cookie dough in half. Transfer the halves to the prepared baking tray, or put one piece in each biscotti pan. Shape the pieces into logs: 8 inches long, and 1 inch tall. Sprinkle the tops with sparkling sugar. Bake 20 to 22 minutes, or until the loaves just start turning golden around the edges. 
  4. Transfer loaves to a wooden board. Let them cool 20 minutes. Slice into 1-inch biscuits. Place biscotti cut side up on the baking sheet. Bake 20 to 25 minutes until dry and crisp. Transfer to a wire rack for cooling. Place biscuits in an air-tight container. Store at room temperature up to 5 days. 

Notes

HOW TO HANDLE STICKY BISCOTTI DOUGH: Spray down your hands with cooking spray. Or grease your hands with butter. Another method is sticking the metal mixing bowl with the dough into the freezer for 20 to 25 minutes. The cold dough will be easier to handle with your hands.

HOW TO REDUCE CRACKING: After the first bake, brush melted butter over the top and sides of the loaf. Not only will this make the loaves easier to slice, it will also reduce the amount of cracking. Wait 20 minutes before slicing.

HOW TO SLICE BISCOTTI LOAVES: Use a serrated knife or an electric knife to cut the biscotti. With a back-and-forth sawing motion, slice the loaf straight down. For best results, let the loaf cool at least 20 minutes before slicing. If sliced any sooner, the loaf will start to crumble.

  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: Italian

Keywords: Pumpkin Biscotti, Pecan Pumpkin Biscotti, Pecan Biscotti

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

PUMPKIN BISCOTTI > JOIN THE CONVERSATION

Have you ever experienced the joy that comes with pecan pumpkin biscotti during the Thanksgiving season? What do think of this homemade recipe? Share your thoughts on these Italian cookies in the comments below!

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