Pumpkin Biscotti Recipe

I absolutely love this Pumpkin Biscotti Recipe because it’s that perfect cozy treat that feels like fall wrapped into every crunchy bite. When those pumpkin spice cravings hit, this biscotti delivers just the right amount of cozy warmth, plus the chocolate chips add a little surprise pop of sweetness that keeps you coming back for more. I first tried this recipe on a chilly Sunday afternoon, and now it’s my go-to when I want a snack to pair with my morning coffee or afternoon tea.

You’ll find that these biscotti are wonderfully crisp yet tender enough not to chip a tooth, which is the sweet spot for this type of cookie. What makes the Pumpkin Biscotti Recipe stand out is how effortlessly it combines classic fall flavors with a simple two-step baking process that anyone can follow. Once you try it, you’ll want to make a batch every season—and maybe even gift some to friends because, honestly, who doesn’t love a little homemade pumpkin goodness?

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Ingredients You’ll Need

This Pumpkin Biscotti Recipe calls for wholesome ingredients that come together to create a soft-yet-crisp cookie with that unmistakable pumpkin spice magic. Knowing how each item contributes helps you shop smarter and even tweak it to your taste.

• Eggs: They bind the dough and add richness; I always use large eggs for consistency.
• Granulated sugar: Classic sweetness that balances the pumpkin’s earthiness perfectly.
• Pumpkin puree: Use pure pumpkin, not pie filling, for the best natural flavor and texture.
• Vanilla extract: Enhances all the warm flavors, so don’t skip it!
• Pumpkin pie spice: The hero spice blend here—adds that signature fall aroma and taste.
• Flour: Provides structure; I’ve had success with all-purpose flour every time.
• Baking powder and baking soda: These leavening agents work together to give the biscotti perfect texture.
• Salt: Just a pinch to boost all those sweet flavors.
• Mini semi-sweet chocolate chips: Tiny pockets of melty chocolate that add surprise indulgence with every bite.

Variations

One of the things I enjoy about this Pumpkin Biscotti Recipe is how easy it is to customize for different flavor moods or dietary tweaks. Feel free to experiment and make it your own—you might discover a new favorite twist!

• Classic Pumpkin Spice: Omit the chocolate chips and try dipping the biscotti in melted white chocolate for a sweeter touch—I did this last autumn and everyone loved the contrast.
• Chocolate Chip Only: Skip the pumpkin puree and pumpkin pie spice, then add melted butter for richness. This gives you a straightforward chocolate chip biscotti that’s perfect year-round.
• Pumpkin Pecan: Stir in chopped pecans or your favorite nuts, then drizzle or dip in melted chocolate for an elegant dessert-like finish—my family goes crazy for this one during the holidays.

How to Make Pumpkin Biscotti Recipe

Step 1: Whip Up the Wet Ingredients

Start by preheating your oven to 350˚F. Then, beat the eggs and sugar together for about 2-3 minutes until the mixture is thick and light in color—this is key for a tender biscotti. Next, add in the pumpkin puree and vanilla, continuing to beat to fully combine everything smoothly. Trust me, taking your time with this part really sets the foundation for perfect texture.

Step 2: Mix Dry Ingredients and Bring It All Together

In a separate bowl, whisk your flour, pumpkin pie spice, baking powder, baking soda, and salt really well so the leavening agents and spices are evenly distributed. Gradually add the dry ingredients to your wet mixture, folding gently to avoid overmixing. Once the dough starts to form, stir in the mini chocolate chips evenly throughout the batter.

Step 3: Shape and Bake the Loaves

Divide the dough into two equal parts and shape each into a long, narrow rectangle right on a parchment-lined baking sheet. Don’t worry if the dough feels sticky—it will spread a bit during baking. Bake at 350˚F for 20-25 minutes until the loaves turn golden around the edges but are still soft in the center. This initial bake sets the shape and starts the cooking process.

Step 4: Slice and Crisp Them Up

Lower your oven to 300˚F. Let the loaves cool on the baking sheet for 10-15 minutes so they firm up for slicing. Then, carefully transfer each loaf to a cutting board and cut diagonally into 3/4-inch slices using a serrated knife—this angle makes for those classic biscotti shapes. Place the slices cut side down on the baking sheet, spaced an inch apart, and bake again at 300˚F for 17-22 minutes, turning once halfway through if you want even browning. The biscotti should be dry, crisp, and lightly browned when done.

How to Serve Pumpkin Biscotti Recipe

Garnishes

I often like to drizzle my pumpkin biscotti with melted white or dark chocolate for an elegant finish—plus, it adds a lovely shine when they’re presented on a platter. Sprinkling chopped pecans or a light dusting of powdered sugar also elevates the look and adds a fun texture. Honestly, a simple dusting of cinnamon sugar works wonders too and keeps it cozy.

Side Dishes

These biscotti are naturally great paired with a steaming cup of coffee, chai, or hot chocolate. For a brunch setting, I like serving them alongside spiced pumpkin latte or a pumpkin soup bowl—it’s a combo that feels like an autumn hug on chilly mornings.

Creative Ways to Present

For holidays or gifting, I arrange the biscotti in a rustic basket lined with a festive cloth napkin and tie ribbon around small bundles of three to five pieces. You can also wrap individual pieces in wax paper and tie with twine for a charming, homemade vibe. And if you’re hosting a party, use mini cupcake liners to hold each biscotti—it’s a fun presentation twist that guests always comment on!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin biscotti in a container that isn’t fully airtight because biscotti love to breathe a little—otherwise, they get soft, which isn’t bad but not quite what you want. When they do soften, a quick stint back in the oven at 300˚F for 8-12 minutes crisps them right back up like magic. For ease, a cookie tin or loosely closed jar works beautifully.

Freezing

Freezing biscotti is a lifesaver for me when I’ve made a big batch. I pop them into an airtight container or zip-top bag, separating layers with parchment paper, and freeze for up to three months. When I want some, I just thaw them at room temperature, and they’re perfect—still crunchy but without drying out.

Reheating

To refresh the crunch, I reheat biscotti in a low oven (around 300˚F) for 5 to 8 minutes. This brings back that ideal crispness without making them too hard. Avoid the microwave—it tends to make them chewy and less enjoyable.

FAQs

Final Thoughts

This Pumpkin Biscotti Recipe is one I genuinely treasure because it’s easy enough to whip up anytime fall inspiration strikes but impressive enough to share with guests or gift during the holidays. Walking you through these simple steps and sharing my little tips means you’ll get buttery, spiced, chocolate-studded biscotti that truly hit the spot. So go ahead—grab your apron, maybe a cozy sweater, and make some magic happen in your kitchen with this delightful pumpkin treat. Your taste buds (and anyone lucky enough to get a bite) will thank you.

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