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    Home » Recipes » Cookie Recipes

    Pumpkin Spice Latte Biscotti

    Sep 1, 2015 | by Jennifer | Last Updated: Sep 10, 2021

    Jump to Recipe

    This Pumpkin Spice Latte Biscotti has coffee in it, so you can eat your pumpkin spice lattes, too!

    Pumpkin Spice Latte Biscotti

    Welcome to September! Yes, I'm at it again! Ever since I first discovered the wonder of adding ground coffee to baked goods, there's just no stopping me. I mean, why just have a pumpkin spice biscotti, when you can have a pumpkin spice latte biscotti?

    These biscotti are wonderfully spicy, with all those great pumpkin spice flavours, with a subtle, but definitely there undertone of coffee. It's your pumpkin spice latte in biscotti form. These are also soft biscotti, owing to the butter, so they are a perfect treat without the need to dunk.

    And in case you're wondering, adding ground coffee to baked goods does not make them gritty. Using fine ground coffee, allows it to blend right in, providing a great coffee flavour, without any down-side.

    Pumpkin Spice Latte Biscotti

    pumpkin spice latte biscotti on plate with coffee

    Pumpkin Spice Latte Biscotti

    Delicious and spicy pumpkin biscotti, with a subtle undertone of coffee. It's like your pumpkin spice latte in edible form!
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Snack
    Servings 24 bisotti

    Ingredients
     

    • 3 cups flour
    • 1 1/2 tsp baking powder
    • 2 1/2 tsp fine ground coffee
    • 1/4 tsp salt
    • 2 tsp cinnamon
    • 1 tsp ginger
    • 1/2 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
    • Optional: 1/2 cup semi-sweet chocolate chips, melted for drizzle
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 300° and line a baking sheet with parchment paper. Set aside.
    • In a medium bowl, combine the flour, baking powder, salt and spices. Whisk well to combine. 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. 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.
    • 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). Using moistened hands, shape and smooth the dough.
    • Bake in preheated oven for 35-40 minutes, or until firm and sounding hollow when tapped. Remove from oven and allow to rest 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, with cut side down, and bake 15 minutes. Turn biscotti over and bake a further 15 minutes. Remove to a cooling rack and allow to cool completely.
    • If desired, drizzle cooled biscotti with melted chocolate.

    Notes

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

    Nutrition

    Calories: 135kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 67mg | Potassium: 67mg | Sugar: 8g | Vitamin A: 945IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Kayla says

      October 04, 2021 at 8:38 am

      You said these are a softer biscotti
      How can I make them a little harder for dunking?
      Will they as Is dissolve to much in coffee?
      Thanks

      Reply
      • Jennifer says

        October 04, 2021 at 9:05 am

        Hi Kayla, there isn't really a way to make these particular biscotti harder, as they are made with butter and pumpkin puree, both of which will inevitably keep the texture soft. These are biscotti for eating with coffee, but not for dunking. If you want a dunking biscotti, try my Crispy Gingerbread Ones. You can change up the spicing to be more "Pumpkin Spice", if you like. You'll find them here - https://www.seasonsandsuppers.ca/simply-perfect-crispy-gingerbread-biscotti/

        Reply
    2. Courtney says

      March 16, 2017 at 10:28 pm

      5 stars
      Hello, Jennifer! I've had this recipe saved in my favorites for a little while and finally decided to make it this evening. It's the first time I've ever made a biscotti. I'm delighted to report that I had a lot of fun doing so! You could swear it's fall by the way our house smells. I think the cookies are delicous and especially charming because of the way they've been shaped (the dimensions). Anyway, thank you for posting this wonderful recipe. I will be using it every time I have left over pumpkin puree.

      Reply
      • Jennifer says

        March 17, 2017 at 7:41 am

        So glad you enjoyed these, Courtney. They are one of my favourite biscotti! So nice with my afternoon coffee :)

        Reply
    3. Jacqui says

      September 10, 2016 at 8:28 am

      I'm trying to use what i have on hand..what about instant coffee crystals..would they work in this recipe?

      Reply
      • Jennifer says

        September 10, 2016 at 10:55 am

        Hi Jacqui, I think they should work just fine! Now how much? Hmmmm. I'm thinking 1 1/2 tsp. (just a guess on my part, but I'm assuming it is stronger, so I think less is the way to go). Let me know how that works out!

        Reply
    4. Daphne says

      January 21, 2016 at 9:47 pm

      Hi!
      How far in advance can the biscotti be made and how would you store them? Are they freezer friendly?
      Thanks so much!
      Daphne

      Reply
      • Jennifer says

        January 22, 2016 at 9:05 am

        Hi Daphne, Biscotti in general can be made well ahead and will keep a long time (a month!). This particular biscotti is made with butter, so the shelf life is a bit shorter. A couple of weeks, I would say. And yes, they are definitely freezer friendly!

        Reply
        • Daphne says

          January 25, 2016 at 9:43 pm

          Thanks so much! I want to make these for an upcoming ladies tea and I'm glad to hear that I can prepare these ahead of time :)

          Reply
    5. Jessica | A Happy Food Dance says

      September 04, 2015 at 5:40 pm

      You did not mess around when it came to PSL season :) It's still pretty warm here so my mind is still in summer mode, but I love this biscotti! It looks like the perfect texture and I love that you added coffee to the mix - yum! Have a great weekend Jennifer

      Reply
    6. Laura (Tutti Dolci) says

      September 03, 2015 at 7:49 pm

      I love this biscotti, what a treat with my afternoon coffee! :)

      Reply
    7. Diane (Created by Diane) says

      September 02, 2015 at 3:11 am

      bring on the pumpkin yumminess, these look wonderful!

      Reply
    8. Thalia @ butter and brioche says

      September 01, 2015 at 10:46 pm

      I love a classic biscotti.. and this pumpkin spiced latte version sounds especially delicious. What a perfect recipe for the new season too!

      Reply
    9. Carolyn says

      September 01, 2015 at 10:08 pm

      These look amazing! This might be my go-to recipe for fall!

      Reply
    10. [email protected] says

      September 01, 2015 at 6:45 pm

      I am in love, you managed to bring together so many great things here!! It's nearly midnight, the whole house is asleep and I am contemplating baking a batch of these biscotti right now. Jennifer! They are fabulous.

      Reply
    11. June @ How to Philosophize with Cake says

      September 01, 2015 at 6:11 pm

      I MUST try these. I love making and eating biscottis, so this flavor sounds awesome. Wish I had one of these for my coffee right now! :)

      Reply
    12. Chris Scheuer says

      September 01, 2015 at 2:30 pm

      I love everything about these Jennifer - just looking at them has given me a longing for cool, crisp days! The coffee sounds wonderful too!

      Reply
    13. Toni | BoulderLocavore says

      September 01, 2015 at 12:22 pm

      My paternal grandmother used to make traditional biscotti whenever we visited and I loved them. Your biscotti are such a welcoming of fall! I wish I had a batch right now with some coffee. Love them.

      Reply
    14. sue|theviewfromgreatisland says

      September 01, 2015 at 10:59 am

      I'm a huge pumpkin fan and I've never thought to combine it with coffee --- that's brilliant! I think you've got a winner here, and they would make great gifts, too!

      Reply
    15. Tricia @ Saving room for dessert says

      September 01, 2015 at 9:40 am

      Pumpkin Spice Latte in edible form - now that sounds amazing! Love the addition of the coffee - because it is wonderful! Great photos, wonderful recipe - love this post! Sharing!

      Reply
    16. Mary Ann | The Beach House Kitchen says

      September 01, 2015 at 8:55 am

      Jennifer this biscotti sounds perfectly fall!! I LOVE adding coffee to lots of my recipes too1 I'm a coffee addict and can never get enough! I'll definitely be trying this soon!

      Reply

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