Pumpkin Biscotti

Photography Credit: Elise Bauer

Please welcome Garrett McCord who is kicking off a series of cookie recipes as a guest author on Simply Recipes. ~Elise

It’s early fall here in Sacramento, and outside the proof is irrefutable. Low grey clouds crawl across the sky and with them brings chilly winds that shiver the leaves right off their branches. It’s the kind of weather where pulling down an extra blanket and sitting on the couch with a warm cup of chai or espresso, and a plate of crunchy biscotti is the only sensible thing to do.

Biscotti have become quite popular as a coffee house cookie. Flavorful, crunchy, and meant for dipping, they’re cookies that every home cook should have a recipe for in my opinion. With fall around the corner these pumpkin biscotti with hints of warm winter spices just seem so appropriate. They’re warming, rustic, and not too sweet. Plus, baking these will fill your home with an aroma reminiscent of pumpkin pie.

This recipe is adaptable and welcomes the addition of toasted pecans or dried cranberries. I sometimes like adding a bit of chopped white or dark chocolate as well, if I feel like spoiling myself just a little.

Pumpkin Biscotti Recipe

  • Yield: Makes approximately 15 cookies.


  • 2 1/2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • Pinch of ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • 1/2 cup of pumpkin purée
  • 1 teaspoon of vanilla extract


1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

Showing 4 of 54 Comments

  • Angie

    One of my favorite recipes and well received by others. Have made this dozens of times and the recipe always come out great when I follow the directions. Tip: do not make the dough thicker than the recipe calls for.

  • Tess

    I made these biscotti yesterday and followed the recipe exactly.. I was very skeptical of the dough because it felt nothing like my homemade standby biscotti dough and was very dry and the lack of fat made it very shaggy. I formed the log exactly as written and baked with the same temp. and time.. I found they were very underdone in the middle so I had to bake a bit longer before slicing for the second bake. During the second bake, rather than crisping, these biscotti just dried out and became really unpleasant in texture. They have a wonderful taste but the texture is nothing like biscotti; it’s cakey in the middle and hard and dry on every edge. I make biscotti once a week and I know my technique was not the issue; this dough is simply not a biscotti dough.
    I’m sorry for the critical review but I was really disappointed with the result and I felt too embarrassed to serve these to guests.

  • Bob

    Followed recipe’s ingredients exactly. Set temp. at 325° and baked for 25 minutes using convection heat. 2nd bake middle rack non-convection at 300° for 15 minutes. Turned off the oven, placed the Biscotti on a wire cooling rack and returned them to the oven while it cooled. They came out perfect.
    I used Splenda© in place of regular sugar.

  • Pat F.

    Everyone is right about it needing to be pretty flat, but if you keep it around 1/2 – 3/4 in, it should turn out fine. I also found that baking it at 300 dgrs for 12 minutes with cut side down followed by flipping it and cooking for another 12 minutes worked well. Great biscotti!

  • Leslie

    I am trying out your recipe this afternoon, while hubby watches the football playoff. I have made some creative tweeks to the recipe. I reduced the sugar by 2 tablespoons and substituted 1 and 1/2 teaspoonful of molasses. I then used 2 teaspoonsful of pumpkin pie spice. I then added 1/2 cup of chopped unsalted pumpkin seeds(pepitas). I shaped two smaller loaves and coated them with lightly with granulated sugar. I did not add the vanilla extract( I actually forgot). They look good so far. I haven’t done the second bake, yet. I believe they will turn out just fine. The house smells great….who needs scented candles! Thank you for sharing your lovely recipe….I love the internet!

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