Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Delicious Pumpkin Spice Biscotti, twice cooked and glazed with a sweet drizzle A perfect partner for your coffee or tea.

In the truest sense of the word, these Pumpkin Spice Biscotti are biscotti, in that they are twice-baked. That said, they are probably more cookie-like, rather than the super-hard, need-to-dunk-it-to-eat-it biscotti. These are made with butter and very moist pumpkin puree, so I’m not sure there’s any way to ever get them to that point. Nonetheless, they are very delicious and a perfect partner for your coffee or tea, so if you don’t mine that they are a little softer, you will surely love these wonderful Fall flavours!

I actually love these on the softer side, so I haven’t experimented with leaving them longer in the oven too much. 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.

I think you’ll love the perfect Fall flavours in these biscotti. And they’re so easy to make, you’ll want to have a batch around right through the Fall months :)

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti

Course: Snack
Cuisine: American, Canadian
Keyword: biscotti made with pumpkin puree
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 30 biscotti
Energy: 124 kcal
Author: Jennifer
Delicious and pleasantly spiced pumpkin biscotti. These will not get super hard, due to the moist pumpkin and the butter, but will still be a great side for your Fall coffee and tea.
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Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 1/2 tsp. cinnamon
  • 1 1/4 tsp. ginger
  • 3/4 tsp. nutmeg
  • 1/2 cup butter at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup canned pumpkin not pie filling

Glaze:

  • 1 cup icing sugar
  • Hot water

Instructions

  1. Preheat oven to 300° F. and line a baking sheet with parchment paper. Set aside.
  2. In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. Set aside.
  3. 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. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine. Add dry ingredients and mix until well combined.
  4. On 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, 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.
  5. Bake in preheated oven for 40 minutes, or until firm and sounding hollow when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
  6. Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 10 minutes. Turn biscotti over and bake a further 10 minutes. Remove to a cooling rack and allow to cool completely.
  7. If desired, top with an icing sugar glaze. Add icing sugar to a small bowl. Add 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.
  8. Store biscotti at room temperature in a not-quite airtight container. Biscotti will soften somewhat the longer they sit.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

 

Pumpkin Spice Biscotti
 

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26 Comments



  • Can you solve a pumpkin problem for me? Here in Australia, pumpkin (and sweet potato) is usually a savoury ingredient/vegetable which is prepared from fresh, hence we don’t have canned pumpkin. Are steamed, pureed fresh pumpkin and tinned pumpkin interchangeable? If so, why do most US/Canadian recipes call for tinned pumpkin when fresh pumpkin is super quick and easy to prepare and cook? Is fresh pumpkin hard to find or is tinned pumpkin lower in moisture content, or a better texture or does it have other ingredients added? I’d be fascinated to know. I’ve never been a fan of pumpkin but I’d love to experiment with some sweet dishes provided it’s OK to use the ‘real’ stuff. Thanks!

    • Hi Chris and that is a really good question! First, yes, fresh pumpkins are readily available here this time of year, but they are mostly of the large variety that are carved up for Halloween or used as Fall decorations. They are huge and while they can be cooked up, my understanding is that the result is much more squash-like in taste, than pumpkin-like. As such, when it comes to cooking savoury, most will not bother trying to wrangle a huge pumpkin, and will opt to cook up the smaller and more plentiful variety of fresh squash available instead (butternut, buttercup, acorn, spaghetti squash).

      This time of year, we do get some small, fresh, “Pie Pumpkins”, that some people will cook up for use in pumpkin pies. I suspect canned pure pumpkin puree is made from this type of pumpkin. And because the canned is good, pure puree and is so readily available, most people will just opt for that (also available year round!). So I’m not sure what type of pumpkin you are using for your savoury dishes, but I think it’s the smaller, melon-sized, “pie or sugar pumpkin” variety that you would want to seek out for use in sweet dishes. Hope that helps :)

      • Thanks! That explains it. We seldom see the big Halloween pumpkins here but we have numerous small varieties available all year round, plus fresh pumpkin is usually sold in wedges so we don’t have to buy a whole one if we don’t want to. Having said that, if we had the canned puree available here, I’d most definitely buy it! I think I’ll make up a big batch of pureed pumpkin (these can be my first experiment) and freeze the rest in cupful sized lots…

  • I personally like biscotti a bit on the softer side.
    Don’t get me wrong, I’ll eat any biscotti, I never refuse one, but this recipe does have me wanting them all to myself! ;-)
    Hubby likes his biscotti a bit firmer, for dunking them, his favorite way to eat them. :-)
    The pumpkin flavor is a nice change up for me, especially since I really like pumpkin.
    I will take advantage of the season and pumpkin is going to be in my recipes for these up and coming weeks……. YAY me!
    I have to tell you that your pictures really are wonderful, great job Jennifer!
    You always give me the munchies…..LOL!!
    Have a wonderful day! :-)

  • Pumpkin and Biscotti- what could be better than this? I’ve never attempted making biscotti, but I will talk my pastry chef daughter into it! Thank-you for this delicious recipe.

    • Thanks Ellen and biscotti is actually pretty easy and quite forgiving. But then again, if you can get someone else to make it and you just get to eat, all the better ;)

  • As much as I love classic biscotti, I am LOOOOOVING that these are more cookie like!! The flavor sounds perfect and these are SO pretty, Jennifer! Absolutely perfect for fall!! I would totally get outta bed a little earlier if these were waiting for me! Cheers!

  • I love a softer biscotti and I’m sure the butter and pumpkin give this fabulous flavor. There is a German equivalent of biscotti called Mandelbrot. It’s made with butter and is not as hard. I make it in the winter and everyone who tries it goes crazy over it. This sounds like something similar and like a fun alternative.

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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