It’s the end of October let’s see how to make pumpkin biscotti.
I love anything pumpkin do you too? I can’t resist anything that is pumpkin especially during these fall days.
The leaves are beginning to change in Northern NJ and Halloween is around the corner.
Pumpkins, mums and flowering Kale are all over the neighborhood.
The weather is going to be cooler for the weekend. I feel like I have been waiting so long for fall to arrive.
Truthfully, I don’t need an excuse to make biscotti. I can make them many ways and anytime of the year.
However, when fall arrives, especially October, I begin getting that itch. You know that itch? The itch to begin baking.
The itch to start getting my pumpkin out of the pantry. Get my spices out that make everything warm and the house smell so good!
So, since it’s the end of October let’s make pumpkin biscotti.
Biscotti are easy and there are many ways to make these. I look forward to sharing more ideas with during my baking season.
By the way if you love pumpkin this recipe may interest you too!
How to Make Pumpkin Biscotti
First, Preheat the oven 350F
Next, for the October pumpkin biscotti, in a medium bowl beat butter, sugar, spices, baking powder and salt until smooth.
After the but and sugar 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 pumpkin batter. For the most part the dough will be sticky.
Begin Shaping the Cookie into Shape
After combining the flour divide the dough in half. And place the pumpkin biscotti batter onto the parchment covered cookie sheet.
Now begin to shape these into two 10″ x 2 1/2″ logs. Pat the October pumpkin biscotti batter into rectangles, smoothing the tops and sides. Wet fingertips work best for this step.
Sprinkling with Sparkling Sugar Before Baking Adds Sweetness
Next sprinkle the cookie halves with coarse white sparkling sugar and/or cinnamon-sugar and press in lightly. By the way this adds a bit of sweetness and crunch to the delicious cookies.
In the meantime, bake the dough for 25 minutes. After the time goes off remove the biscotti from oven.
Here wait 5 minutes, using a serrated knife cut the pumpkin biscotti logs straight across into 1/2″ to 3/4″ slices.
Note: Incidentally we did this to make the pieces shorter. As a rule, it’s important to cut the biscotti straight up and down to cut to make sure they are even. Namely this prevents them from being uneven and wobbly.
Set the pumpkin biscotti on its side on the parchment covered cookie sheet. Now return the cookies to the oven and bake for 40 to 45 minutes until golden brown around the edges. By the way they will be soft in the middle.Â
Now remove the pumpkin biscotti from the oven and cool completely. Store in an airtight container at room temperature for several days.
Incidentally, biscotti especially freeze well these should be wrapped tightly and placed in an airtight container or freezer bag.
Lastly, if you’d like to buy them, THESE are a fantastic brand!

Pumpkin Biscotti
Equipment
- cookie sheet, bowl, parchment paper, mixer
Ingredients
- 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
Instructions
- coarse sparkling sugarorcinnamon/sugar optional
Notes
I hope you enjoyed October let’s make pumpkin biscotti. Do you get the itch to bake and cook when the temperatures cool down too?

Hi Cindy. Thanks for sharing your recipe. These look yummy. Happy Sunday.
Thanks so much Kris!
That looks REALLY GOOD! I would eat the whole batch myself because I love pumpkin, too.
Happy Fall baking!
They’re gone already. Thanks Diana!
Yum. I love everything pumpkin too. xo Laura
It’s delicious!
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!
Thanks so much Shannon!
Biscotti is one of my favorites and the pumpkin looks so good! Can’t wait to try!
Thanks so much!
Yum! This looks delicious and perfect for this time of year! Pinned!
Thank you!
I love pumpkin everything! I’ve already pinned this recipe. Looks delicious, Cindy!
These are very good!
Oooh yummy! It looks. amazing!
Thank you!
That looks so good, Cindy! I bet it smells amazing, too.
Delicious and gone!
Looks delicious Cindy. I love making things with pumpkin, I’ll have to try this one. Pinned!
These are amazing! Appreciate the Pin!
This looks so delicious!!! I know others will like it too so I have pinned it to my recipe board!
They are delicious. Thanks for Pinning
This looks delicious, Cindy!
Can’t wait to give this a try!
They are delicious
I love Biscotti – but have never done them in Pumpkin. Looks delicious.
These are delicious
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
These are great. I hope you enjoy them!
Thanks so much for the link back my friend!
Thank you so much my friend!