Savor your morning coffee with this easy Pumpkin Biscotti recipe. This easy fall baking recipe is the perfect choice for your breakfast or afternoon snack.
Are pumpkin recipes still some of your favorite fall and winter choices? If you can't get enough pumpkin, then you've gotta make this Pumpkin Spice Biscotti. Dunk them into your coffee and enjoy the quintessential fall flavors.
Why We Love Pumpkin Biscotti
If there's one thing that can make my morning coffee even better, it's a crispy and sweet biscotti. And this recipe filled with sweet pumpkin and warm spices is the perfect pumpkin flavored biscotti for you!
I also added a white chocolate drizzle on top. It doesn't just make them look stunning (and we all eat with our eyes first!) but it adds the perfect amount of sweetness to them too. The biscotti will taste delicious with or without the white chocolate drizzle, but once you try it with the white chocolate drizzle, you won't go back!
This easy Pumpkin Biscotti recipe was inspired by our Chocolate Biscotti, and if you love Biscotti, you have to try our Pistachio Shortbread too!
Where can I find the recipe card?
If you’d rather skip all of my cooking tips and similar recipe ideas, hit the Jump to Recipe button for the printable recipe card.
Jump to RecipeAre you looking for more easy bread recipes like our Pumpkin Biscotti?
If you loved this Pumpkin Biscotti Recipe, check out some of our other easy bread recipes, like our super popular Chocolate Chip Zucchini Bread Recipe, or our Eggnog Bread Recipe for Christmas Dessert!
- Pumpkin Bread with Cream Cheese Frosting
- 30 Breads to Bake Before You Die Cookbook
- Coconut Oil Banana Bread
- Dutch Oven Biscuits
How To Make Pumpkin Biscotti
Are you ready to make a pumpkin biscotti that rivals a coffee shop's sweets and treats? Then grab your bowl; it's time to bake and get ready for this delicious fall dessert!
Ingredients you need to make Pumpkin Biscotti
Here's a quick look at the ingredients you will use to make our Pumpkin Biscotti recipe. All of the exact amounts are in the printable recipe card at the bottom of the post.
- All purpose flour, plus more for kneading
- Pumpkin pie spice
- Ground cinnamon
- Baking powder
- Salt
- Granulated sugar
- Pumpkin puree
- Eggs
- Butter, melted
- Molasses
- White chocolate chips, optional for drizzling
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Directions for how to make Pumpkin Biscotti
First, preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Next, in a small bowl, combine flour, pumpkin pie spice, cinnamon and baking powder. Mix well and set aside.
In a larger mixing bowl, combine sugar, pumpkin puree, eggs, butter and molasses and mix well.
Add the dry ingredients to the wet and mix until combined. Dough will be sticky.
Onto a generously floured surface (approximately ¼ cup flour) place dough and knead incorporating additional flour until dough is no longer sticky.
Divide dough in half and place onto the prepared baking sheet. Shape dough into a long rectangle/log about 10" long and ½" thick. Dough will be about 3-4" wide.
Bake for 25 minutes. Remove from oven and let cool for 10 minutes.
Use a bread or serrated knife to cut biscotti into 1" sections.
Place biscotti, cut side down on parchment paper and return to the oven for 15-20 minutes, flipping biscotti halfway between cooking. Biscotti should be browned on the cut edges.
Remove from oven and let stand to cool completely.
If desired, place white chocolate into a resealable sandwich bag and microwave for 30 seconds at 50% powder, kneading bag after microwaving. If chocolate is not melted, return to the microwave, heating for 20 seconds at 50% powder kneading until smooth.
Drizzle on top of the cut side of the biscotti. Let stand to cool completely.
Serve with your favorite cup of coffee and store any leftover biscotti in a sealed container
Makes about 20 biscotti.
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Are you looking for more easy Thanksgiving Dessert recipes?
If you loved our Pumpkin Biscotti recipe, check out some of our other Thanksgiving recipes, like our favorite Pumpkin Pecan Cake recipe!
- Cake Mix Pumpkin Spice Cake
- Pumpkin Poke Cake
- 22 Thanksgiving Dessert Recipes
- Cream Cheese Pumpkin Spice Cake Recipe
To print this Pumpkin Dessert recipe, simply click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Pumpkin Biscotti
Ingredients
- 2-½ cups all purpose flour plus more for kneading
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup pumpkin puree
- 2 eggs
- 2 tablespoons butter melted
- 1 tablespoon molasses
- ⅓ cup white chocolate chips optional for drizzling
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine flour, pumpkin pie spice, cinnamon and baking powder. Mix well and set aside.
- In a larger mixing bowl, combine sugar, pumpkin puree, eggs, butter and molasses and mix well. Add the dry ingredients to the wet and mix until combined. Dough will be sticky.
- Onto a generously floured surface (approximately ¼ cup flour) place dough and knead incorporating additional flour until dough is no longer sticky.
- Divide dough in half and place onto the prepared baking sheet. Shape dough into a long rectangle/log about 10" long and ½" thick. Dough will be about 3-4" wide.
- Bake for 25 minutes. Remove from oven and let cool for 10 minutes. Use a bread or serrated knife to cut biscotti into 1" sections. Place biscotti, cut side down on parchment paper and return to the oven for 15-20 minutes, flipping biscotti halfway between cooking. Biscotti should be browned on the cut edges.
- Remove from oven and let stand to cool completely.
- If desired, place white chocolate into a resealable sandwich bag and microwave for 30 seconds at 50% powder, kneading bag after microwaving. If chocolate is not melted, return to the microwave, heating for 20 seconds at 50% powder kneading until smooth. Drizzle on top of the cut side of the biscotti. Let stand to cool completely.
- Serve with your favorite cup of coffee and store any leftover biscotti in a sealed container
- Makes about 20 biscotti.
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