Soft Biscotti Recipe

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So today I’m sharing a soft biscotti recipe.

The word biscotti means twice-baked cookies and in my family, they are a favorite!

In fact, this is a soft pumpkin biscotti. It’s a light chewy cookie recipe full of spices and cinnamon flavor and is perfect for the pumpkin lover!

Truthfully, I don’t need an excuse to make biscotti. I can make them in many ways and at any time of the year.

Biscotti are easy, perfect for a light breakfast and there are many ways to make these. I look forward to sharing more ideas with you during the baking season.

Making Soft Biscotti That is Full of 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.

flour in a bowl, pure pumpkin and a room temperature egg

Mixing the Sugar and Butter Until Smooth

Step 2: Mix Sugar and Butter Together

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

sugar and butter mixed together

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.

adding the flour in slowly

Splitting the Dough Into Two and Shaping the Batter

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.

dividing the dough in half. Making two separate soft rounds

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.

pumpkin dough shaped into two flat sections

Sprinkling with Sparkling Sugar Before Baking Adds Sweetness

Step 4: Sprinkle Sparkling Sugar

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 fall traditional biscotti.

picture of sparkling sugar

springling the sparkling sugar on top of the uncooked soft biscotti recipe

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

being cut after first bake

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!

laying on their side going back into the oven for the second bake

Incidentally, the biscotti freeze well and should be wrapped tightly and placed in an airtight container or freezer bag.

soft biscotti recipe finished and displayed on a wood board with a cup of coffee

soft pumpkin biscotti recipe with pinecones, walnuts on a board

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!

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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
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr 5 mins
5 minutes 0 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 35 people
Calories 60 kcal

Equipment

  • 1 cookie sheet
  • 1 mixer
  • 1 sharp knife
  • 1 rubber spatula to scrape down the sides of the mixer
  • 1 spatula

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 or measure to meaure gluten free flour
  • 1 large egg room temperature

Instructions
 

  • coarse sparkling sugar
    or
    cinnamon/sugar optional

Notes

EQUIPMENT

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

INGREDIENTS 

 

  • 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

 

INSTRUCTIONS 

  • 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 medium bowl whisk the dry ingredients to add air. This makes for a lighter dough
dry ingredients
whisk the dry ingredients
Step 3
In a separate bowl combine butter, sugar, spices, baking powder, and salt until smooth and creamy
Mixing the butter, sugar, spices, and pumpkin
Step 4
Beat in the egg and pumpkin.  At low speed begin to add the flour a large tablespoon at a time. Scraping down the sides of the bowl once.  
The dough will be sticky
 
getting ready to mix
Adding the flour scoop at a time
Step 5
Using a large spoon divide the dough in half scoop it onto the parchment-covered baking trays.
Shape into two 10″ x 2 1/2″ logs. Pat them into rectangles, smoothing the tops and sides.
Wet fingertips work best for this step
Step 6
Sprinkle liberally with coarse white sparkling sugar and/or cinnamon-sugar
Press in lightly
sprinkle with sugar
me sprinkling sparkling sugar on the batter
 
the dough
sugar on top
Step 7
Bake the dough for 25 minutes. Remove from oven.
Step 8
Reduce the oven to 325F.
Step 9
Wait 5 minutes, using a serrated knife cut the log straight across into 1/2″ to 3/4″ slices.
Note: we did this to make the pieces shorter. When cutting be sure to cut straight up and down to cut evenly. Otherwise, they will be uneven and wobble.
 
aftr baking the first time
slicing the cookies with a knife after waiting for 5 minutes. 1/2 – 3/4 inch wide
Step 10
Set the cookie on its side on the parchment-covered cookie sheet. 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.
finished cookies
cookies
Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag and last 6 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

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Hello, my name is Cindy and welcome to Cloches & Lavender. I enjoy making our house a home with antiques and thrifted finds. Antiques are used as my staples in my dcor to remain on a budget. I will often upcycle pieces with paint to make them new again. I enjoy DIYs

43 thoughts on “Soft Biscotti Recipe”

  4. 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!

    Reply

  15. 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

    Reply
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