Biscotti are not the typical round and soft cookies we know and love. But THIS pumpkin biscotti recipe is to die for! They also last for a long time at room temperature and even longer when frozen!
Biscotti are defined as oblong-shaped, twice-baked cookies. Traditionally, they are flavored with anise or almonds. However, this pumpkin biscotti recipe is a fun way to incorporate the flavors of fall. And it’s a delicious little something to dunk into your morning cup of Joe.
Why You’ll Love This Pumpkin Spice Biscotti Recipe
Any cookie recipe is welcome as far as I’m concerned. I don’t discriminate! But you’re going to be partial to these pumpkin spice biscotti for a few reasons. Here are some of my personal reasons for raving over these skinny slices of goodness:
- They’re made with olive oil, not butter– olive oil is loaded with heart-healthy polyphenols and is a staple of the Mediterranean diet.
- You can take them anywhere– the twice-baked nature of these cookies make them ideal for grabbing on-the-go without fear of them crumbling.
- They are spiced to perfection– using your own pumpkin spice mixture or one already prepared, the flavors of fall are prominent and so inviting.
- You can store them for months– because they are baked twice, these are more durable and less perishable than traditional cookies.
- Biscotti are healthier than traditional cookies– these pumpkin biscotti are lower in calories, saturated fat, and cholesterol than most other cookies.
Ingredients
Here are all of the ingredients you’ll need to make this pumpkin biscotti recipe.
Whole Wheat Flour– Adding some whole what flour helps to add more fiber as well as potassium compared to just using all-purpose flour.
All-Purpose Flour– The perfect base to any baked goods recipe.
Baking Powder– this helps your pumpkin biscotti rise slightly, creating air bubbles in the loaves. This is also where most of the sodium content comes from.
Pumpkin Spice– I like to make my own pumpkin spice using cinnamon, cloves, nutmeg, cloves, and ginger but you’re more than welcome to use a pre-made pumpkin spice mixture for convenience.
Eggs– Two large eggs will help bind these cookies during baking.
Brown Sugar– While this is an “added sugar”, it’s still okay to consume in small amounts. Go ahead and enjoy yourself!
Pumpkin Puree– I’m sure you already know this, but PLEASE use pure 100% pumpkin puree, not pumpkin pie filling. Libby’s brand is popular however off-brand pumpkin puree works just as well and is cheaper.
Extra Virgin Olive Oil– Using extra virgin olive oil adds anti-inflammatory, antioxidant, and heart healthy polyphenols that may help prevent atherosclerosis (the build-up of fat and cholesterol in arteries).
Vanilla Extract– Add a little vanilla extract, which goes well with the pumpkin and pumpkin spice flavors.
How To Make Pumpkin Spice Biscotti
Having to bake something twice may sound complicated but I promise you it’s not. Follow these easy instructions and you’ll be sure to impress yourself and your family with these pumpkin spice biscotti. Psst…not to mention that your kitchen will smell so yummy- like a Pumpkin Spice Yankee Candle!
Step 1: Mix the Ingredients
After setting your oven to 325 degrees Fahrenheit and lining a baking sheet with parchment paper, grab a large mixing bowl. Add all of the dry ingredients (first 4 ingredients listed) and mix them until they’re combined.
Then make a small well in the center of the dry ingredients and start adding each of the wet ingredients (next 5 ingredients listed). Stir this mixture until it’s just combined and forms a sticky dough.
Step 2: Spoon Onto the Baking Sheet
Next, add spoonfuls of your pumpkin spice batter onto your baking sheet. Form two rectangular-shaped loaves.
Expert Tip: Spray your hands with some non-stick cooking spray and help mold the batter into even rectangular-shaped loaves.
Step 3: Bake and Cool
Bake the loaves for about 30 minutes or until they are golden brown on top. You can do a toothpick test by inserting a clean toothpick into the center of your loaves. If it comes out clean, then they’re ready! Allow them to cool for 10 minutes but keep your oven on.
Step 4: Slice and Bake Again
Here’s the fun part. Transfer each of the two pumpkin spice loaves to a cutting board. Using a bread knife, cut 1/2 to 3/4-inch diagonal slices into each loaf. This will make about 16 pumpkin biscotti slices total (I cut off the small ends and let the kids eat them). Place the slices back onto your baking sheet and bake for an additional 15-20 minutes or until the cookies are crisp. Make sure to flip them over halfway through.
Step 5: Drizzle With Icing
This part is completely optional but adds a nice touch. After you’ve pulled the biscotti from the oven the second time, allow them to cool on a wire rack. While they’re cooling, prepare the icing drizzle using the almond milk and confectioner’s sugar.
After mixing the two ingredients, you should have the perfect honey-like consistency to drizzle over your cooled pumpkin biscotti cookies. Now ENJOY!
Storing and Freezing Tips
This recipe for pumpkin biscotti makes about 16 cookies total (not counting the tiny ends of your pumpkin loaves). Once baked, these cookies will keep well at room-temperature in an air-tight container for up to 2 weeks. If needed, here are a few tips for storing and freezing your biscotti:
Storing uncooked dough– If you don’t plan to bake your biscotti right away, you can store the pumpkin biscotti dough in your refrigerator for up to 1 week before baking. After mixing the dough, cover it well with a layer or two of plastic wrap to keep odors out. Once you’re ready to bake, form them into rectangular-shaped logs and continue per the recipe instructions.
Freezing biscotti– If you want to freeze baked biscotti, I suggest NOT icing them. First making sure they are completely cooled. Place them flat onto a baking sheet and flash freeze them. Once they are all frozen, you can place them in a sealable, plastic freezer bag, making sure to push out as much as air as possible. This will help prevent freezer burn. Now they will stay fresh for up to 3 months!
Defrosting biscotti– To defrost your frozen biscotti cookies, simply take them out of the freezer container and allow them to defrost at room temperature and exposed to the air. Bake them at 325 degrees for about 5-8 minutes to crisp up again.
FAQ
Traditional Italian biscotti (cantucci) is not made with ANY butter or oil. But most recipes you’ll find online use butter. From a dietitian’s perspective, if you are looking for a healthier option, please use extra virgin olive oil which has much less saturated fat than butter and is a staple in the Mediterranean diet.
Biscotti are supposed to be hard and crisp. This is why you bake them twice; to eliminate moisture which makes them harder and perfect for dipping in coffee, tea, or hot chocolate!
Yes. Mix the ingredients until they are “just combined”. This is very important because overmixing the dough will make your biscotti more dense and heavy.
This is and optional step. Biscotti dough can be sticky, so chilling the dough for 30 minutes before forming into “logs” on your baking sheet will help make it more manageable. I however, did not chill my dough. Instead I used non-stick spray to prevent the dough from sticking to my hands.
More Great Pumpkin Recipes
If pumpkin everything is on your mind and you’re looking for more recipes, try some of these:
- Pumpkin Pie Smoothie [Vegan]
- Pumpkin Oatmeal Raisin Cookies [Egg-Free]
- Pumpkin Chicken Crockpot Chili from Sarah Schlichter, RD, MPh
- Whole Wheat Pumpkin Muffins with White Chocolate Drizzle from Maggie Michalczyk, RDN
Pumpkin Spice Biscotti Recipe
Equipment
- 1 large mixing bowl
- 1 parchment paper-lined baking sheet
Ingredients
For Pumpkin Biscotti
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 Tbsp pumpkin spice
- 2 large eggs
- Âľ cup brown sugar
- ½ cup pumpkin puree such as Libby's brand
- ÂĽ cup extra virgin olive oil
- ½ Tbsp vanilla extract
For Icing Drizzle (Optional)
- 1-2 Tbsp almond milk
- 1 cup confectioner's sugar
Instructions
- Preheat your oven to 325℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all dry ingredients (first 4 ingredients). Make a well in the center of the dry ingredients.
- To the well, add your wet ingredients (all other ingredients) and stir until just combined.
- Spoon this batter into two separate logs on your parchment-lined baking sheet.
- Bake for about 30 minutes or until each log is a golden brown and firm on the outside then allow them to cool for about 10 minutes.
- Transfer each log to a cutting board and slice each loaf into ½-inch to ¾-inch thick, diagonal cookie slices. Then place them back onto your baking sheet and bake for another 15-20 minutes or until the biscotti is crisp, making sure to flip them halfway through.
- Place them on a rack to cool. They should be hard to the touch when cooled.
- Prepare the icing drizzle (if making) by whisking the almond milk and powdered sugar together until it forms a glossy icing that is able to coat a spoon.
- Drizzle each pumpkin biscotti cookie with some icing and enjoy!
Video
Notes
- Make sure to use canned pumpkin puree (Libby’s or any off-brand works), NOT pumpkin pie filling!
- Adjust the amount of pumpkin pie spice per your preference. You can also create your own pumpkin spice blend by using cinnamon, cloves, ginger, nutmeg, and allspice. Â
- After the first bake, I like to cut them on a diagonal. This is just my preference. You can either discard or eat the small ends of the pumpkin loaves after cutting them.Â
- After the second bake, make sure they are completely dry so they become nice and crisp.Â
- Twice-baked biscotti can be kept at room-temp for up to 2 weeks or frozen for up to 3 months in an air-tight container. If freezing, do not ice them yet.Â
đź’¬ Share with me: What did you think of this pumpkin biscotti recipe? Aren’t they so good! Let me know in the comments.
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Kiran Campbell is a registered dietitian and entrepreneur with 13 years of experience. She has a degree in psychology as well as dietetics. She is also a proud member of the Academy of Nutrition and Dietetics’ and its Cardiovascular Health and Well-being Dietetics Practice Group among others. Kiran proudly presents and promotes the most up-to-date, science-based nutrition information on all things heart-related. She aims to serve not only individuals with heart disease, but also those wanting to protect against it. Learn more about Kiran by visiting her About Page.