Best Soft Pumpkin Biscotti Recipe

Soft Biscotti

Today, I am delighted to share with you my family’s favorite recipe for soft pumpkin biscotti. Biscotti, which means twice-baked cookies, hold a special place in our hearts.

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Imagine sinking your teeth into a light, chewy cookie that is infused with the warm, comforting flavors of pumpkin, spices, and cinnamon. This delectable treat is a dream come true for any pumpkin lover!

I don’t need a specific reason to whip up a batch of biscotti. These versatile cookies can be enjoyed in countless ways, no matter the time of year.

Whether you savor them with a cup of coffee for a light breakfast or indulge in them as an afternoon snack, biscotti is always a delightful choice. And the best part is that there are endless variations to explore during the baking season.

So, get ready to embark on a delightful biscotti adventure with me. Stay tuned for more exciting ideas and delicious recipes that will elevate your baking experience to new heights!

What Is Biscotti?

Biscotti is a type of Italian cookie that is known for its distinctive shape and texture. The word “biscotti” translates to “twice-baked” in Italian, which refers to the unique baking process involved in making these cookies. Biscotti are typically oblong or rectangular in shape and are baked twice to achieve a dry and crunchy texture.

The dough for the biscotti is initially shaped into a log and baked until it becomes firm and golden. After the first baking, the log is removed from the oven and allowed to cool slightly. Then, it is sliced into individual cookies and baked again to crisp them up. This double-baking method gives biscotti their characteristic hard and dry consistency, making them perfect for dipping into beverages like coffee, tea, or hot chocolate.

Biscotti can be made with various ingredients and flavors, including nuts, dried fruits, chocolate, and spices. They are often enjoyed as a treat on their own or served alongside hot drinks, where their sturdy texture holds up well. Biscotti have become popular worldwide and are beloved for their crunchy texture, versatility, and ability to be stored for longer periods compared to other cookies.

Tip: How Can You Soften Biscotti?

If you find yourself with a batch of hard biscotti that you’d like to soften up, fear not! There’s a simple solution that you probably already have in your kitchen: bread.

To soften your biscotti, all you need to do is follow these easy steps:

  • Take a fresh piece of bread, preferably white or wheat, and make sure it’s soft and not stale.
  • Place the piece of bread in an airtight container or resealable bag along with the hard biscotti.
  • Seal the container or bag tightly to prevent any air from entering.
  • Leave the biscotti and bread together for a few hours or overnight. The moisture from the bread will gradually transfer to the biscotti, softening them in the process.
  • After the desired amount of time, check on the biscotti. They should be noticeably softer and more enjoyable to bite into.

By utilizing this bread-softening method, you can rescue your hard biscotti and transform them into delightfully chewy treats. It’s a simple trick that works wonders and ensures that no biscotti goes to waste.

Enjoy your softened biscotti, and feel free to explore various flavors and pairings to enhance your biscotti experience!

Biscotti Full of Fall And Cinnamon Flavor

Step 1: Combining Dry Ingredients and Set the Oven

First, set the oven temperature to 350F. In a large bowl combine flour and other dry ingredients and whisk together.


Mixing the Sugar and Butter Until Smooth

Step 2: Mix Sugar and Butter Together

Next, using my stand mixer combine butter, sugar, spices, baking powder, and salt until smooth.


After the butter mixture is smooth beat in the egg and pumpkin.

Before mixing make sure the mixer is on low speed add the flour a large tablespoon at a time to the wet ingredients and mix until just combined. For the most part, the dough will be sticky.


Splitting the Dough Into Two

Step 3: Separating the Batter into Dough Forms

After combining the flour divide dough in half. And place the pumpkin biscotti batter onto the prepared cookie sheets.

pumpkin biscotti-2-rounds-of-dough

Now begin shaping these soft dough forms into two 10″ x 2 1/2″ logs.  Pat the biscotti batter into rectangles on the prepared baking sheets, smoothing the tops and sides. Wet fingertips work best for this step.


Sprinkling with Sparkling Sugar Before Baking Adds Sweetness

Step 4: Sprinkle Sparkling Sugar

Next, sprinkle the cookie halves with coarse white sparkling sugar or cinnamon sugar and press in lightly. By the way, this adds a bit of sweetness and crunch to fall traditional biscotti.


In the meantime, bake the dough for 20-25 minutes. After the timer goes off remove the biscotti from the oven.


Here, wait 5 minutes. Using a serrated bread knife cut the logs straight across into 1/2″ to 3/4″ slices.

Set the cookie on its side on the baking sheet and return it to the oven for the second time and bake for 40 to 45 minutes until golden brown around the edges. By the way, they will be soft in the middle. 

Now remove from the oven and cool completely on a wire rack.

TIP: I learned with traditional Italian biscotti on the second bake making the time about 7-8 minutes less makes them softer. So this is a great technique when making another flavor the next time you find a crunchy cookie recipe!

Tip: Adding Pumpkin to this biscotti also adds softness to the batter.


Biscotti freeze extremely well and should be wrapped tightly and placed in an airtight container or freezer bag.


Lastly, if you’d like to buy them, THESE are fantastic brands!

I hope you enjoyed this soft biscotti recipe. Do you enjoy sweets and cookies as much as I do? And Let me know what your favorite is and share it with me. Remember I enjoy connecting with my readers!


Have a Great Day


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soft biscotti recipe

Soft Biscotti Recipe

Pumpkin Biscotti are filled with pumpkin pie spice and cinnamon and have tons of flavor
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
5 minutes 0 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 35 people
Calories 60 kcal


  • 1 baking trays
  • 1 electric mixer
  • 1 sharp knife
  • 1 rubber spatula to scrape down the sides of the mixer
  • 1 spatula


  • 4 tbsp butter softened
  • 2/3 cup granulated sugar
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 1/2 tsps baking powder
  • 1/2 tsps salt See tip
  • 1/2 cup pure pumpkin puree not pumpkin pie mix
  • 2 cups unbleached all-purpose flour or measure to meaure gluten free flour
  • 1 large eggs room temperature


  • coarse sparkling sugar
    cinnamon/sugar optional


Pumpkin Biscotti


  • 1 baking sheet
  • 1 electric mixer
  • 1 cutting board
  • 1 sharp knife
  • 1 rubber spatula to scrape down the sides of the mixer
  • 1 spatula



  • 4 tbsp butter softened
  • 2/3 cup granulated sugar
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup pure pumpkin puree, not pumpkin pie mix
  • 2 cups unbleached all-purpose flour
  • 1 large egg at room temperature



  • coarse sparkling sugar
  • or
  • cinnamon/sugar optional
Step 1
Preheat the oven to 350 degrees f.  Line cookie sheet with parchment paper
Step 2
In a separate bowl whisk the dry ingredients to add air. This makes for a lighter dough
Step 3
In a separate bowl combine butter, sugar, spices, baking powder, and salt until smooth and creamy.
Step 4
Beat in the egg and pumpkin.  Add the flour mixture with a large spoon.  Add a spoonful of the flour mixture one at a time and mix on low speed.  Scrape down the sides of the bowl once with a rubber spatula.  
The dough will be a bit sticky.
Step 5
Use your hands to divide the dough in half and scoop it with a large spoon onto the parchment-covered baking trays.
Shape biscotti dough into two 10″ x 2 1/2″ logs. Pat them into the desired shape, smoothing the tops and sides.
Wet fingertips with a bit of water works best for this step
Step 6
Sprinkle liberally with coarse white sparkling sugar or cinnamon-sugar
Press in lightly
Step 7
Bake the dough for 25 minutes. Remove from oven.
Step 8
Reduce the oven to 325F.
Step 9
Wait 5 minutes, cut with a serrated knife cut the log straight across into 1/2″ to 3/4″ slices.
Note: we did this to make the pieces shorter. Be sure to cut straight up and down to cut evenly, otherwise, they will be uneven and wobble.
Step 10
Set the cookie on its side on the parchment-covered cookie sheet. Please return to the oven for its second bake and bake for 40 to 45 minutes until golden brown around the edges. They will still be soft in the middle. 
Step 11
Remove from the oven and cool completely on a cooling rack. 
Store in an airtight container at room temperature for several days.
Step 12
Remove from the oven and cool completely on a cooling rack. 
Store in an airtight container at room temperature for several days.
Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag last six months.
These are perfect to make ahead to relieve stress during the holiday season! By the way, I suggest making a double batch of these because they will be eaten quickly!
Keyword biscotti, biscuit, cookies, fall cookie, pumpkin


47 thoughts on “Best Soft Pumpkin Biscotti Recipe

  1. Cindy, I love anything pumpkin, and this looks scrumptious! I wish I had a piece right now. Thanks so much for sharing the recipe. I love to bake, and I can’t wait to try this. Happy Sunday, sweet friend!

  2. I’ve never had pumpkin biscotti before, Cindy! These look amazing. I’m pinning now and can’t wait to try your recipe. I love almost anything with pumpkin in it. Hugs, CoCo

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