Pumpkin Biscotti Recipe
Published Oct 12, 2026
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This pumpkin biscotti recipe puts a Fall spin on classic Italian biscotti by adding pumpkin puree and pumpkin pie spice to the dough. The cookies are baked twice for that signature crisp, crunchy texture, then finished with cinnamon sugar and a drizzle of white chocolate.
My Favorite Pumpkin Spice Biscotti
I firmly believe biscotti were made for people like my husband, who refuses to drink his coffee without something sweet nearby. And once fall rolls around and pumpkin gets involved, I start to appreciate his way of thinking.
If you’ve never made biscotti before, don’t let them intimidate you. They may look complicated, but once you make a batch, you’ll realize there’s not much to it. You just mix the dough, shape it into logs, bake it, slice it, then bake it again. That’s basically it. There’s more baking than doing!
And these pumpkin biscotti have that distinctive crunch you expect, with pumpkin puree and pumpkin pie spice joining the cookie party. Give me two of these and a hot cinnamon dolce latte, and I’m officially joining my husband’s coffee-and-biscotti club.
Why You’ll Love My Pumpkin Biscotti Recipe
- Crisp and crunchy. These cookies are baked twice for that familiar biscotti texture.
- Easy to make. The dough comes together quickly, and shaping the pumpkin spice biscotti is pretty straightforward. Most of the time is spent waiting for them to bake.
- Classic fall flavors. Pumpkin puree and pumpkin pie spice give the biscotti their pumpkin flavor, with cinnamon sugar sprinkled over the top.
- Made for dunking. They are sturdy enough for a good dunk in coffee, a dirty chai latte, tea, or hot chocolate without falling apart.
The Ingredients You’ll Need
- Pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works best, but you can also make it from scratch with my pumpkin puree recipe.
- All-purpose flour & baking powder – The flour provides structure, and the baking powder gives the biscotti a little lift.
- Pumpkin pie spice – I use the premixed spice instead of measuring ground cinnamon, nutmeg, ginger, and cloves separately.
- Granulated sugar – Stick with white sugar here. I tested brown sugar, but the extra moisture made the biscotti softer and reduced some of the crunch.
- Egg – Binds the dough and adds structure.
- Vegetable oil – Any neutral oil, such as canola, sunflower, or avocado oil, will work.
- Vanilla extract – Vanilla adds flavor, and I suggest using pure vanilla extract, not imitation.
- Cinnamon Sugar – Add sweetness, cinnamon flavor, and a little extra crunch to the pumpkin biscotti.
- White chocolate – Melt it and drizzle it over the cooled biscotti. Candy melts are okay to use.
How To Make Pumpkin Biscotti
Making this biscotti recipe involves two trips to the oven, but neither one requires a lot of work. The first bake sets the dough into firm logs, then you slice the dough into cookies and bake them again to get that proper biscotti crunch.
- Prep. Preheat the oven to 350˚F and line a baking sheet with parchment paper. In a small bowl, stir together the cinnamon and sugar; set aside.
- Make the dough. Whisk together the flour, baking powder, pumpkin pie spice, and salt. In a separate bowl, whisk the sugar with the pumpkin puree, oil, egg, and vanilla. Stir the dry ingredients into the wet ingredients until combined. The dough will be thick and a little sticky.
- Shape the logs. Divide the dough in half and shape each portion into a flat log, about 3 inches wide and 10 inches long. Lightly flour your hands to keep the dough from sticking.
- Bake. Transfer them to the baking sheet and bake at 350˚F for 30 minutes. Then, remove them from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325˚F.
- Slice the biscotti. While the logs are still warm, use a serrated knife to cut them diagonally into ¾ inch slices.
- Bake again. Arrange the biscotti cut-side down and sprinkle them with cinnamon sugar. Bake for 15 minutes, gently flip them over, sprinkle the other side with the cinnamon sugar, and bake for another 15 minutes.
- Melt the chocolate. Microwave the chocolate with a teaspoon of vegetable oil in short intervals, stirring between each one, until completely smooth.
- Cool the biscotti, then add the white chocolate drizzle. Let the biscotti cool completely, then drizzle them with melted chocolate.
Recipe Tips
- Use a sharp knife. A sharp, serrated knife makes it easier to cut the baked logs without crushing or tearing the biscotti. Use a gentle sawing motion while holding the log steady with your other hand.
- Adjust the crunch. For crisp pumpkin biscotti, bake the slices for 15 minutes per side. For a slightly softer texture, bake them for 10 minutes per side.
- Use granulated sugar. I tested the recipe with brown sugar, and it made the biscotti softer. For a crisp texture, stick with white sugar.
- Let them cool completely. The biscotti will continue to firm up as they cool. Don’t judge the texture when you pull them out of the oven.
- Wait to add the chocolate drizzle. Let the biscotti cool completely before drizzling them with melted chocolate so it sets properly instead of melting into the cookies.
Easy Variations
- Add nuts. Mix chopped pecans, walnuts, or even almonds into the dough. I think pecans will work best with the pumpkin flavor.
- Add chocolate chips. Fold mini chocolate chips into the dough to make pumpkin chocolate chip biscotti!
- Change the chocolate. Swap the white chocolate for milk or dark chocolate, or dip one end of each pumpkin spice biscotti into the melted chocolate instead of drizzling it over the top.
What to Serve with Pumpkin Spice Biscotti
Stating the obvious, but yeah, biscotti are perfect for dunking into coffee or tea. But you can also dip them in pumpkin fluff for a double dose of pumpkin. For a fall brunch, set them out with my pumpkin protein muffins and fresh fruit, or add them to a dessert spread with pumpkin spice bundt cake.
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Pumpkin Biscotti Recipe
This pumpkin biscotti recipe makes crisp, crunchy cookies flavored with pumpkin puree and pumpkin pie spice. They're sprinkled with cinnamon sugar, baked twice, and finished with a white chocolate drizzle.
Ingredients
For the Pumpkin Biscotti
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2½ cups all-purpose flour
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 3 tablespoons vegetable oil
- 1 large egg
- 2 teaspoons pure vanilla extract
For the Topping
- 5 ounces white chocolate or white candy melts
- 1 teaspoon vegetable oil
Instructions
- Prep. Preheat the oven to 350˚F and line a large baking sheet with parchment paper. In a small bowl, stir together 2 tablespoons of granulated sugar and the cinnamon for the topping, then set aside.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until evenly combined.
- Mix the wet ingredients. In a large mixing bowl, whisk together 1 cup of granulated sugar, pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
- Make the dough. Add the dry ingredients to the pumpkin mixture and stir until a thick, sticky dough forms.
- Shape the biscotti logs. Divide the dough into two equal portions. Place them on the prepared baking sheet and shape each portion into a flat log about 10 inches long and 3 inches wide. If the dough sticks to your hands, lightly dust your hands with flour as you shape it.
- Bake the logs. Bake for 30 minutes, then remove the baking sheet from the oven. Let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325˚F.
- Slice the biscotti. While the logs are still warm but cool enough to handle, use a sharp serrated knife and a gentle sawing motion to cut each log diagonally into ¾-inch-thick slices.
- Bake the biscotti again. Arrange the slices cut-side down on the baking sheet and sprinkle the tops with some of the cinnamon sugar. Bake at 325˚F for 15 minutes.
- Flip and finish baking. Turn each biscotti over gently, sprinkle with more cinnamon sugar, and bake for another 15 minutes. Transfer the biscotti to a wire rack and let them cool completely.
- Melt the white chocolate. Place the white chocolate and 1 teaspoon of vegetable oil in a microwave-safe bowl and microwave in 20-second intervals, stirring after each interval, until melted and smooth. If needed, stir in more cooking oil to thin the chocolate to a drizzling consistency.
- Decorate. Drizzle the melted white chocolate over the cooled pumpkin biscotti. Let the chocolate set before serving.
Equipment
Notes
- For softer biscotti, reduce the bake time to about 10 minutes per side instead of 15 minutes.
- Use a sharp serrated knife and a gentle sawing motion to make it easier to slice the logs without crushing or tearing the biscotti.
- Let the pumpkin biscotti cool completely. They will continue to crisp as they cool.
- Storage. Store the cooled biscotti in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition
Serving: 1biscotti | Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 57mg | Potassium: 72mg | Fiber: 1g | Sugar: 13g | Vitamin A: 807IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How To Store
- At room temperature. Let the pumpkin biscotti cool completely before storing them in an airtight container. They’ll keep at room temperature for 1 week or in the refrigerator for about 2 weeks.
- Keep them crunchy. Humidity and moisture can soften the biscotti over time. If they lose their crunch, pop them in a 300˚F oven for 5 to 8 minutes. Then let them cool before serving.
- Freeze. Store the biscotti in a freezer-safe container with wax paper between the layers, and freeze for up to 3 months. Thaw them at room temperature and crisp them in the oven for a few minutes if needed.
