Make your coffee break even better with these Pumpkin Biscotti. Full of autumn spices and topped with a white chocolate icing, this is a fall treat that is perfect for breakfast or dessert!
Love pumpkin in the morning? Be sure to whip up a batch of our favorite pumpkin scones or pumpkin donuts today.
Easy Biscotti for Holidays
You know the only thing better than coffee? It’s what you eat WITH your coffee!
Biscotti and coffee were made for each other. The hard crunchy cookie is delicious on its own but when you dip it in a hot cup of coffee it’s absolutely magical.
I’ve been making homemade biscotti for a while now (remember this Snickerdoodle biscotti??), so it was only natural that I’d need a pumpkin spice version for fall.
- Easy to make!
- Packed with flavor in a crispy cookie
- Topped with white chocolate icing
Cookies for breakfast anyone? Be sure to try our caramel macchiato biscotti too! Serve it up with a big Pumpkin cream cold brew coffee!
Ingredient Notes
You’ll find the usual cookie baking ingredients are needed for biscotti.
- Flour, sugar, eggs.
- Pumpkin puree- be sure to buy the pure pumpkin (not pumpkin pie filling).
- Spices- cinnamon, cloves, nutmeg, allspice, ginger. You can swap these out for our pumpkin pie spice mix too!
- White chocolate- use either a good quality white chocolate chip, or Ghirardelli white chocolate melting wafers.
- Pecans- can be omitted, or add to only half the batch. We love to sprinkle some toasted pecans on the icing.
How to Make Pumpkin Biscotti
Making biscotti is a multi step process but once you do it once or twice it hardly feels like any more effort than the average rolled out cookie or biscuit.
STEP 1. Make the biscotti dough
In a mixer, combine eggs with canned pumpkin and vanilla extract. Beat until creamy then add the spices and other dry ingredients until the crumbly dough becomes smooth.
Divide dough in half and add chopped nuts to the dough (or half the dough if you want to make some nut free).
STEP 2. First bake
Use your hands to form two 12 inch long logs (about 2-3 inches wide) from your two halves of dough. Bake in a 350 degree oven for 25-30 minutes. Remove the biscotti logs from the oven and turn it down to 300 degrees.
Allow biscotti to cool for about 15 minutes.
STEP 3. Slice
Using a serated knife, slice the biscotti into 1 inch thick slices. Lay each slice on it’s side and return to the oven for an additional 10 minutes.
Remove from the oven, flip sides, and bake an additional 10 minutes. Then remove from oven and let the biscotti cool before dipping in frosting, if desired.
White Chocolate Biscotti Frosting
This frosting adds the perfect sweet creamy finish to the toasty biscotti! Pumpkin pie spices in the icing bring a touch more spice to the treat that reminds me of a pumpkin spice latte.
To make it, you just melt white chocolate morsels (or I prefer the Ghirardelli white chocolate melting wafers) with a pinch of pie spices in the microwave then stir to combine everything together.
I’ve frosted my biscotti in two ways:
- You can dip the bottom side of each cookie into the chocolate and let he chocolate set for an hour.
- Or, if you prefer, put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!
Tips & Tricks
- The pecans are optional but add a nice element of texture and spice to the biscotti. Feel free to toast the pecans before using! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
- White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
- Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
- The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
Recipe FAQs
Pumpkin Biscotti keeps well in an airtight container or ziploc bag at room temperature for about two weeks.
Biscotti loses some of it’s crispiness when thawed. To get the crunch factor back, toast thawed biscotti for a few minuts in an oven at 250 degrees F. (Only do this without the white chocolate icing).
More Pumpkin Recipes
- Pumpkin Oatmeal Cookies
- Pumpkin Pie
- Chocolate Chip Pumpkin Bread
- Pumpkin Magic Cake
- Pumpkin Cream Cheese Muffins
- Instant Pot Pumpkin Cheesecake
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Pumpkin Spice Biscotti
Ingredients
- 2 large eggs
- ¾ cup pumpkin puree
- 1 Tablespoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 ¾ cups all-purpose flour
- 1 ½ cups light brown sugar packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup pecans chopped (optional)
- 11 oz white chocolate morsels
- ½ teaspoon pumpkin pie spice
Instructions
- In mixer, combine eggs, pumpkin and vanilla. Beat until creamy. Beat in spices. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
- Fold in chopped pecans.
- Form two 12-inch long logs (about 2-3 inches wide) on a parchment lined baking sheet. I use my hands to press dough into the shape.
- Bake in a 350 degree oven for 25-30 minutes. Remove from oven.
- Turn oven down to 300 degrees. Allow biscotti to cool for about 15 minutes. Using a serated knife, slice biscotti into 1-inch thick slices. Lay each slice on it’s side and return to the oven for an additional 10 minutes. Flip biscotti to opposite side and cook an additional 10 minutes. Remove from oven. The biscotti will continue to harden as it cools.
- In microwave safe bowl, add white chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
- You can frost the biscotti by dipping the bottoms into the chocolate mixture, and letting the chocolate set (about 1 hour). Or put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!
Notes
- The pecans are optional but add a nice element of texture and spice to the biscotti! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
- Use our pumpkin pie spice mix for best flavor!
- White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
- Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
- The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
- See blog post for more recipe tips and tricks.
Nutrition
Coffee addict that I am, I always enjoy my Pumpkin Spiced Biscotti with a cup of coffee. They’re also delicious with tea or a glass of milk! Whatever your beverage of choice, I know you’re going to love these biscotti!
This is really a must-make for the pumpkin season! My kids loved it!
I used to be scared of making biscotti but not anymore. I just made this recipe and your step by step tips were so helpful. The white chocolate icing is a must. I will definitely make these again.
Yum!! I think it’s my new favorite biscotti!! Delicious fall flavors & the icing is the cherry on top!
I just made this recipe but 3.75 cups of flour was wayyy too much. Did you mean to put 2.75 cups? The dough was incredibly dry and lacked any moisture… Help!
Hi. Thank you for such a delicious receipt!! I just made two batches!! I have a question. Can this receipt be made using unbleached flour?
Thank you again!
Hi Maryan,
Yes, unbleached flour would work fine in this recipe!
Aimee, I just made your biscotti and half is already gone. I followed the recipe to a tee. My boyfriend and our friend loved them. As do I. This a keeper. I will be bringing to Thanksgiving. Thank you.
So happy to hear it!
Delicious recipe, thanks so much for sharing!
I made this for my Pumpkin housewarming and it was a hit. Thanks!
I have been looking for a good Pumpkin Biscotti recipe! Ok, not actively.. But desiring it. 🙂 These look fab!
Oh yum, I can’t wait to try this recipe I love biscotti!!
I am pinning this recipe, would share it on fb, but fb has been crazy to me all day!
Ah yes, with a pumpkin treat this amazing, it’s a good thing he doesn’t care for pumpkin — more for you, indeed. Your pumpkin biscotti looks downright hoardable!
Jenn
I love everything pumpkin and feel your pain about your husband being not as excited about it. My husband isn’t into pumpkin or apples. At first it made fall baking less fun. But then I realized that I am baking and he isn’t so tough luck for him! 🙂
I just try to throw in some chocolate chip cookies every now and then to appease him.
I’m so glad you liked them. I want more now 🙂 Of course you can blog about them…spread the love of food!!
I made these this morning and OMG! They are so good!! It’s going to be hard to control myself! If you don’t mind, may I post these on my blog? Of course I’ll put your link and give you all of the credit. You deserve it!!!
Yum, making this now! It will go perfect with pumpkin spice latte! Thanks!!