Pumpkin Spice Biscotti: Unlock the Secret Recipe!

When autumn rolls around, autumn spices, and all things pumpkin! If you’re like me, pumpkin pie spice is a must-have this time of year.  This is the perfect treat, with a hot cup of coffee, hot chocolate, or pumpkin spice latte. It’s a homemade biscotti. This crunchy biscotti is filled with cinnamon, brown sugar, and pumpkin flavor. Ready to take pumpkin recipes to a new level? Pumpkin spice biscotti: unlock the secret recipe that will make your taste buds happy!

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Pumpkin Spice Biscotti: Unlock the Secret Recipe!

If it is your first time making homemade biscotti at the bottom of the page there is a printable recipe card to help make your pumpkin spiced biscotti! This homemade pumpkin spice biscotti is a slightly crunchy biscotti with a blend of autumn spices in every bite!

Amazing Creators Thanksgiving Blog Hop

Today, I’m joing blogging friends for a Thanksgiving Blog Hop. I’lll be sharing links at the bottom of the page of my blog post. These ladies are talented and will be sharing inspiration for your Thanksgiving Day! Take the time to click each link below to visit and get different ideas to add to your big day!

Special Equipment: Pumpkin Spice Biscotti Recipe

• Large mixing bowl or large bowl
• Medium bowl
• Hand mixer or Stand Mixer
• Parchment Paper
• Serrated Knife
• Wire rack
• Cutting board
• Rubber Spatula
• Whisk
• Double boiler (optional)
• Cookie Sheet or baking sheet
• Airtight container

Ingredients: Pumpkin Biscotti Recipe

• 1 room temperature large egg
• 4 tbsp. room temperature unsalted butter
• 1 1/4 tsp. Pumpkin pie spice Note: If you don’t have pumpkin pie spice. To make your pumpkin spice mix add ¾ tsp. Combine cinnamon, ¼ tsp. of nutmeg, and ginger in a medium bowl.
• 2/3 cup white Sugar
• 1/4 cup packed dark brown sugar
• 2 cups all-purpose flour or Measure to measure gluten-free flour
• ½ tsp. white sugar and ½ tsp. ground cinnamon or coarse sparkling sugar (set to the side)
• 1/2 cup pure pumpkin puree (not Pumpkin Pie Filling)
• 1 1/2 tsp. baking powder
• 1 tsp. pure vanilla extract
• 1 tsp. salt

Step 1: Combining Dry Ingredients and Setting the Oven Temperature

First, set the oven temperature to 350F and add parchment paper to a cookie sheet or baking sheet. In a large bowl combine the dry ingredients. Add the 2 cups of all-purpose flour, 1 1/2 tsp. baking powder, 1 1/4 tsp. pumpkin pie spice, and 1 tsp. salt to a large mixing bowl. Whisk the dry ingredients together.

Cindy’s Pumpkin Biscotti Recipe Tip: I have been baking for 30 years, trust me, and always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl ensures baking soda, salt, and spices are evenly spread throughout. This also prevents clumps and ensures consistent texture in a cookie recipe, cakes, and homemade biscotti. The flour mixture will blend more easily with the wet ingredients making a smooth biscotti dough. 

Step 2: Combining the White Sugar, Brown Sugar, and Unsalted Butter

Next, using a large bowl a bowl of a stand mixer, combine the 4 tbsp. unsalted butter, white sugar, and brown sugar until smooth. About 3-5 minutes on medium speed with a stand or hand mixer. Scrap the sides of the large mixing bowl or a bowl of a stand mixer with a rubber spatula. Add the room temperature egg, 1/2 cup pure pumpkin puree (not pumpkin pie filling), and 1 tsp. pure vanilla extract. Mix on medium-high speed with your hand mixer or the bowl of a stand mixer until well combined.

Cindy’s Pumpkin Biscotti Recipe Tip: Using pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti because pumpkin pie filling is specifically for pumpkin pie. Pumpkin pie mix (pumpkin pie filling) is a shortcut for making homemade pumpkin pie. It contains pureed pumpkin and also has spices and contains added sugar and thickeners.  Canned pumpkin is labeled as “100% pure pumpkin” and contains only pumpkin.

Step 3: Combine the Dry Ingredients with the Wet Ingredients

When you combine flour and the wet ingredients set the mixer on low speed. This is to prevent flour from falling out of the mixing bowl. Combine flour a large tablespoon at a time with the pumpkin mixture. Only combine flour until slightly mixed with the pumpkin mixture. Do not over-mix the biscotti dough. This will lead to a tough and dense homemade biscotti. The biscotti dough will be sticky.

Cindy’s Homemade Pumpkin Biscotti Tip: I don’t recommend adding too much flour to cookie batters because it can get over-mixed. Only combine flour until just combined. I do this when making any cookie recipe. You will notice a bit of flour isn’t mixed into the biscotti. I do this on purpose. This is to avoid over-mixing. Trust me, in 30 years I have never had a problem with any of my cakes, brownies, or cookies. If you are concerned, I recommend stirring the flour with a rubber spatula or wooden spoon.

Step 4: Divide Dough and Form Long Logs

Scoop the biscotti dough with a rubber spatula onto the prepared baking sheet. Divide dough in half and shape it into long logs approximately 10″ x 2 1/2″ biscotti logs. Shape your biscotti logs with wet fingertips. Smoothing the top and the sides of the long logs. 

Cindy’s Homemade Pumpkin Spice Biscotti Tip: I recommend wetting your fingertips because the dough is a bit sticky, don’t worry this is normal for a biscotti recipe. If you struggle with exact dimensions, don’t overthink it or overwork the dough. This will result in a tough biscotti or any cookie recipe.

Step 5: Sprinkling with Cinnamon Sugar or Sparkling Sugar Before the First Bake

Next, sprinkle liberally with the leftover cinnamon sugar mixture or coarse white sparkling sugar on the smooth biscotti logs. Press the cinnamon sugar mixture lightly into your homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to this crunchy biscotti.

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Step 6: Baking Time: First Bake Pumpkin Biscotti Cookies

Add the pumpkin biscotti cookies to the oven for the first bake for 20-25 minutes this brings out the autumn spices and pumpkin flavor. After the timer goes off remove the cookie sheet and reduce the oven temperature to 325 degrees. Wait five minutes. Add the biscotti to a cutting board. Use a serrated knife and cut the biscotti logs crosswise or on a diagonal for longer biscotti into 3/4 to 2-inch slices. 

Cindy’s Homemade Pumpkin Biscotti Tip: When you are slicing your biscotti on the cutting board with a serrated knife, cut straight up and down, perpendicular to the lined baking sheet. If you cut the pumpkin biscotti cookies unevenly and not into equal pieces they may topple over during the second bake. Apologies, I missed this picture of slicing the biscotti.

Step 7: Second Bake: Prefectly Crunch Pumpkin Spiced Biscotti

Set the biscotti on their cut edge on the prepared baking sheet and return them to the oven for the second bake. Bake them for 35-40 minutes, until golden brown around the edges. Remove them from the oven and place them on a wire rack to cool completely.

Cindy’s Pumpkin Spiced Biscotti Tip: Every oven temperature is different so you may need to reduce the baking time the second time around.

Step 8: White Chocolate Chips for White Chocolate Drizzle

This step is optional but wow, the white chocolate drizzle adds to this perfect treat and a bit of sweetness for the taste buds! When melting white chocolate chips, I recommend using a double boiler or a Wilton chocolate melt. If you love the combination of chocolate and pumpkin feel free to melt mini chocolate chips to drizzle your biscotti. Pumpkin and chocolate are a great combination. We enjoy white chocolate with our pumpkin spice. Add your twice-baked cookies to a wire rack over a lined baking sheet. This makes cleanup easy. After you melt the chocolate dip a fork into the chocolate and use a back-and-forth motion to add the white chocolate drizzle. Let them enjoy this perfect treat.

Cindy’s Chocolate Melting Tip:  I don’t recommend the microwave. White chocolate chips or any white chocolate can be seized easily. Guess what? I’m going to share a tip and trick to melt chocolate and prevent your white chips from seizing. Use low heat, add 1 tsp. coconut or vegetable oil. Stir constantly until it’s fully melted. Be sure NOT to get any moisture in chocolate when you melt chocolate it will clump and seize. Trust me, I did this the first time I ever melted chocolate over 30 years ago. You can use melting wafers and melt them in the microwave, however, for this recipe I like using chocolate chips for flavor.

Question You May Have About Traditional Biscotti

What is biscotti?

Traditional biscotti are known as twice-baked cookies and are baked on a lined baking sheet.  For the first bake, the dough is divided and shaped into long logs.  After the first time, with a serrated knife cut the biscotti on an angle into 2-inch slices for their second bake. Biscotti has a dry texture. They are perfect for dipping into a hot cup of coffee or a cup of tea.

How do I get biscotti crunchy without being too hard?

Biscotti’s texture is about balance. The first bake firms the dough. The second time dries biscotti out to get that crunchy texture.

Do I have to bake biscotti twice?

Yes, baking biscotti the second time is what makes crunchy biscotti and makes them different from other cookie recipes. Skipping the second time will result in a softer, cookie-like texture, which isn’t traditional biscotti.

Can I add nuts, chocolate, or other flavors to the biscotti?

Yes, almonds, pecans, walnuts, pistachios, pumpkin seeds, white chocolate chips, or mini chocolate chips add flavor and texture. Fold them into the dough before baking. You can also melt chocolate in a double boiler or a microwave-safe bowl for 30-second intervals. Remove and stir the chocolate until smooth. If it needs to be microwaved again do this in 10 second intervals the chocolate from seizing.  After you melt the chocolate add the chocolate to a bowl and drizzle or dip the top of the biscotti and sprinkle with chopped nuts, dried cranberries, or pumpkin seeds. Let them set on a wire rack.  If you melt white chocolate chips dip them into pistachios, finely chopped nuts, dried cranberries, or mini chocolate chips.  This adds color and texture!

Cindy’s Pumpkin Spice Biscotti Recipe Tip: I add cinnamon sugar mixture on top of my biscotti. I use my hands and tap the mixture into the dough before baking. I add the biscotti to a lined baking sheet and wire rack and add a white chocolate drizzle
 to my homemade pumpkin biscotti. This makes for easy cleanup.

How should I store biscotti?

Homemade biscotti lasts longer than other cookie recipes. Store them in an airtight container at room temperature, for 1-2 weeks. Biscotti freezes well and can be kept frozen in an airtight container for 3 months. I have done this often and it works every time.

Can biscotti be frozen?

Yes, you can freeze biscotti!  Let it cool completely, then store it in an airtight container or freezer bag for up to three months.

Homemade Pumpkin Spiced Biscotti: Unlock the Secret Recipe for the Perfect Treat!

And there you have it, pumpkin spice biscotti: unlock the secret recipe! With every crunchy, spiced bite, you’ll enjoy the taste of autumn spices, with a mug of hot coffee, hot chocolate, or pumpkin spice latte. This time of year, calls for the perfect treat. Making biscotti at home is easier than you’d think, and now you have the secret recipe. With the holiday season around the corner, you might find these disappear so quickly, you’ll have to make a second batch! So go on, unlock the magic of pumpkin pie spice biscotti, and bring joy to your taste buds! At the bottom of the page, you’ll find a printable recipe card for your new favorite fall treat.

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