Pumpkin Spice Biscotti

There’s something undeniably comforting about the crisp snap of biscotti paired with the warm, cozy flavors of pumpkin and spice. This Pumpkin Spice Biscotti recipe captures all that autumn magic in every bite, making it the perfect treat to enjoy with your morning coffee or afternoon tea. With a tender yet crunchy texture, infused with pumpkin pie spice and studded with nuts and optional chocolate chips, these biscotti bring a festive flair to your baking rotation. Whether you’re a seasoned biscotti baker or trying your hand at it for the first time, this recipe is approachable and yields consistently delicious results.

Why You’ll Keep Making It

Pumpkin Spice Biscotti isn’t just a seasonal delight—it’s a snack that becomes a staple thanks to its irresistible texture and flavor balance. The pumpkin puree keeps the biscotti moist yet crisp, while the pumpkin pie spice adds that quintessential fall aroma and taste. Plus, the addition of nuts provides a satisfying crunch, and the optional chocolate chips offer just the right touch of sweetness. This recipe is straightforward, uses pantry staples, and yields biscotti that stay fresh for days, making it a repeat-worthy favorite for gatherings, gift-giving, or just treating yourself. If you love the idea of Eggnog Biscotti or crave the cozy sweetness of Caramel Pumpkin Snickerdoodle Cookies, this Pumpkin Spice Biscotti will quickly become a new obsession.

The Essentials

• 2 cups all-purpose flour: The base of the biscotti dough, providing structure and texture.
• 1 cup sugar: Sweetens the biscotti and helps with browning during baking.
• 1 tablespoon baking powder: Ensures the biscotti rise slightly for a lighter crunch.
• 1 tablespoon pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves that brings that iconic pumpkin flavor.
• 1/2 teaspoon salt: Balances sweetness and enhances flavor.
• 3 large eggs: Bind the ingredients and add richness to the dough.
• 1 cup canned pumpkin: Adds moisture, vibrant color, and that unmistakable pumpkin taste.
• 1 teaspoon vanilla extract: Deepens the flavor profile.
• 1 cup chopped walnuts or pecans: Adds crunch and a nutty contrast to the soft pumpkin flavor.
• 1/2 cup chocolate chips (optional): For a touch of melty sweetness that pairs beautifully with pumpkin.

Tools & Equipment Needed

• Mixing bowls: For combining wet and dry ingredients separately.
• Measuring cups and spoons: Precision is key for perfect texture.
• Electric mixer or sturdy whisk: To blend eggs and sugar until smooth.
• Baking sheet: A rimmed sheet to shape and bake the biscotti logs.
• Parchment paper or silicone baking mat: Prevents sticking and aids easy cleanup.
• Sharp knife: To slice the biscotti evenly for baking.
• Cooling rack: Allows biscotti to cool completely and crisp up.

Make Pumpkin Spice Biscotti: A Simple Method

Step 1: Prep the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt. This ensures the spices and leavening agent are evenly distributed for consistent flavor and texture.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the eggs with the canned pumpkin and vanilla extract until smooth and well combined. The pumpkin adds moisture and richness while the vanilla provides depth.

Step 3: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the biscotti tender. Fold in the chopped nuts and chocolate chips (if using), ensuring they’re evenly dispersed.

Step 4: Shape the Dough

Turn the dough out onto a parchment-lined baking sheet. Using floured hands, shape the dough into two 12-inch long logs about 2 inches wide and 1 inch thick. This shape makes for easy slicing after the first bake.

Step 5: First Bake

Bake the logs at 350°F (175°C) for 30-35 minutes or until they are firm to the touch and lightly golden. Remove from the oven and let them cool for about 10-15 minutes—this cooling time firms up the logs for slicing.

Step 6: Slice and Second Bake

Using a sharp knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Place the slices cut-side down back on the baking sheet. Bake again for 10 minutes, then flip each biscotti and bake for an additional 10 minutes until crisp and golden brown.

Step 7: Cool and Serve

Transfer the biscotti to a wire rack to cool completely. This cooling is essential for that signature crunch. Once cooled, enjoy them with coffee, tea, or your favorite cozy beverage.

Make It Fit Your Plan

• For a nut-free version: Simply omit the walnuts or pecans or substitute with sunflower seeds for crunch.
• Chocolate lovers: Increase the chocolate chips to 3/4 cup or drizzle melted chocolate over cooled biscotti.
• Spice it up: Add an extra teaspoon of pumpkin pie spice or a pinch of ground cloves for a bolder flavor.
• Sweetness level: Adjust sugar to your taste, reducing slightly if you prefer less sweet biscotti.
• Gluten-free option: Swap all-purpose flour for a gluten-free blend suited for baking, adjusting moisture as needed.

Easy-to-Miss Gotchas

• Don’t skip the second bake—this step is crucial for achieving that perfect crunchy texture.
• Let the logs cool slightly before slicing; cutting them too hot can cause crumbling or misshapen biscotti.
• Use canned pumpkin, not pumpkin pie filling, which contains added sugars and spices that can throw off the recipe balance.
• Be careful not to overmix the dough to keep your biscotti tender inside yet crisp outside.

Keep-It-Fresh Plan

Store your Pumpkin Spice Biscotti in an airtight container at room temperature. They’ll stay fresh and crunchy for up to two weeks. For longer storage, freeze the biscotti in a sealed bag or container for up to three months. Thaw at room temperature before serving. Avoid storing biscotti in the fridge, as moisture can soften their delightful crunch.

Quick Q&A

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin needs to be cooked and pureed first to remove excess moisture. Use the same amount of cooked pumpkin puree to maintain the right consistency.

What nuts work best in this recipe?

Walnuts and pecans are classic choices for their rich flavor and crunch, but almonds or hazelnuts can also complement the pumpkin spice beautifully.

Can I make these biscotti vegan?

To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure your chocolate chips are dairy-free.

How do I get the perfect crunch?

The key is the twice-baked process. Bake the logs first until firm, slice them, then bake again on both sides until golden and crisp. Letting them cool completely also helps develop the crunch.

Keep Cooking

• Love seasonal flavors? Try our Caramel Pumpkin Snickerdoodle Cookies for another pumpkin-spiced treat.
• Looking for more biscotti inspiration? Check out the Eggnog Biscotti recipe that brings holiday cheer in every bite.

Bring It to the Table

Serving Pumpkin Spice Biscotti is an invitation to slow down and savor the season. Arrange the biscotti on a wooden board alongside a pot of steaming coffee or spiced chai. They also make excellent gifts when wrapped in parchment and tied with twine, spreading warmth and joy beyond your kitchen. Whether dunked in your favorite warm beverage or enjoyed on their own, these biscotti are sure to bring smiles around the table.

With their perfect balance of spice, crunch, and pumpkin goodness, these Pumpkin Spice Biscotti are destined to become a beloved part of your baking repertoire. Enjoy the process, share the results, and revel in the flavors of fall all year round!

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