Delicious pumpkin biscotti, twice baked and glazed with a sweet drizzle. A perfect side for your Fall coffee or tea.

pumpkin biscotti in basket

Why you’ll love these pumpkin biscotti!

In the truest sense of the word, these Pumpkin Biscotti are biscotti, in that they are twice-baked. That said, as they are made with butter, they are a little more cookie-like than the super-hard, need-to-dunk-it-to-eat-it biscotti. I’m ok with that and I think you will be happy with these, too :)

You’ll also love that these pumpkin biscotti only need a small amount of pumpkin puree, so they are perfect for those little bits of left-over pumpkin.

These pumpkin biscotti are the perfect partner for your Fall cup of coffee or tea and you will surely love these wonderful warm Fall flavours!

Ingredients and Substitutions

Pumpkin Puree – you’ll want to use pure pumpkin puree here and not pumpkin pie filling. You will only need 1/2 cup, so these are perfect for the bits of left-over pumpkin from other baking.

Spices – I have used individual spices of cinnamon, ginger and nutmeg, though you can replace all 3 with pumpkin pie spice, if that’s what you have on hand. You may have to adjust the total amount, to taste. I haven’t included cloves in my spice mix, as I’m generally not a fan, but you can certainly add a pinch of ground cloves to your spice mix if you like.

Butter – as noted above, these biscotti are butter-based, so they will be a little softer than biscotti made with oil.

You will also need – all purpose flour, baking powder, cinnamon, ginger, nutmeg, salt, white sugar, eggs (3), vanilla and icing/confectioners’ sugar for the glaze drizzle.

Recipe Tips

  • Once you mix up the batter, you will probably wonder how you will ever shape it into a log. The batter is quite moist and sticky. Simply spoon dollops of the dough onto the parchment, roughly making two logs (keep as much space between as you can, as they will spread!). Then slightly moisten your hands and start smoothing together into a log. They don’t need to be smooth, so don’t worry about that. Once baked they will smooth out.
  • Be sure the biscotti is well set after the first bake, as they won’t bake much during the second bake (they only dry out during that time). If you’re not sure, leave the logs in the oven a few extra minutes, as you won’t hurt it at all.
  • I actually love these on the slightly softer side, so I haven’t experimented with leaving them even longer in the oven. I suspect you could definitely extend the second bake time and make them a little crispier. You might also let them sit on the cooling rack over-night to really dry out. Either way, you’ll want to store these in a not-quite-air-tight container, to keep them from getting softer as they sit.
  • These biscotti will keep really well for at least a week and probably longer, but they will also freeze, if you need to store them longer or are making ahead.

pumpkin biscotti in basket

Making Ahead, Storing and Freezing

These biscotti keep well stored in an air-tight container. They can also be frozen up to 2 months (preferably unglazed when frozen).

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

pumpkin spice biscotti in basket

Get the Recipe: Pumpkin Biscotti

Delicious and pleasantly spiced pumpkin biscotti, finished with a sweet glaze. A great side for your Fall coffee and tea!
5 stars from 10 ratings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 30 biscotti


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt, reduce slightly if using salted butter
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup salted or unsalted butter, at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree, not pie filling

Cinnamon Sugar Topping:

  • 2 Tablespoons white sugar
  • 1 1/2 teaspoon cinnamon


  • 1 cup icing/confections' sugar
  • Hot water


  • Preheat oven to 300° F. and line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and creamy, about 2-3 minutes. Add eggs, one at a time, beating well after each addition and scraping down the sides and bottom of the bowl, as needed. Add the vanilla and pumpkin puree and beat well to combine. Add the dry ingredients and mix until well combined.
  • On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (leaving as much room in between as you can as they will spread a bit). The dough is very moist and sticky, so using moistened hands, shape and smooth the dough as best you can. It doesn't need to be perfectly smooth. Your goal should be just to make it a uniform thickness and width, so it bakes evenly.
  • Bake in preheated oven for 40 minutes. Meanwhile, make the cinnamon sugar mixture by stirring together the white sugar and cinnamon. Remove from oven (leaving oven on at 300F) and sprinkle warm logs with cinnamon sugar mixture. Allow to logs to cool on the pan for about 10 minutes.
  • Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, standing them upright on the baking sheet, with a little space between each biscotti. Return to the oven and bake for an additional 15 minutes, then turn the oven off, but leave the biscotti in the oven a further 15 minutes. Remove from the oven, then remove the biscotti to a cooling rack and allow to cool completely.
  • If desired, top with an icing sugar glaze. Add icing sugar to a small bowl. Add just enough hot water to form a thin glaze. Line cooled biscotti up so they are right up against each other (so the drizzle only goes on top and not down the sides). Drizzle glaze over biscotti and leave to set.
  • Store biscotti at room temperature in a not-quite airtight container. Biscotti will soften somewhat the longer they sit.


Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!
Cuisine: American, Canadian
Course: Snack
Serving: 1biscotti, Calories: 124kcal, Carbohydrates: 21g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 24mg, Sodium: 50mg, Potassium: 54mg, Sugar: 10g, Vitamin A: 755IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 0.8mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.