Delicious and spicy pumpkin biscotti, twice baked and glazed with a sweet drizzle. A perfect partner for your coffee or tea.
I first shared these Pumpkin Spice Biscotti back in 2016 and they have been a Fall staple here ever since! I just made another batch, so I decided it was time to update the photos and the recipe, as it has adapted slightly over the years.
In the truest sense of the word, these Pumpkin Spice Biscotti are biscotti, in that they are twice-baked. That said, they are just a touch more cookie-like than the super-hard, need-to-dunk-it-to-eat-it biscotti.
These pumpkin biscotti are the perfect partner for your Fall coffee or tea and you will surely love these wonderful Fall flavours!
Dipped in coffee, these pumpkin biscotti deliver the wonderful flavour of pumpkin spice latte!
I think you’ll love the perfect Fall flavours in these pumpkin biscotti. They’re so easy to make, you’ll want to have a batch around right through the Fall months :)
Cook’s Notes for Pumpkin Spice Biscotti
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.
Top Tip! 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.
These pumpkin biscotti are a great way to use up a small bit of leftover pumpkin puree, as you only need 1/2 cup to make a batch!
More Biscotti Recipes You Might Like …
Pumpkin Spice Biscotti
- 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 puree not pie filling
Cinnamon Sugar Topping:
- 2 Tbsp white sugar
- 1 1/2 tsp cinnamon
- 1 cup icing 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.