Pumpkin Biscotti

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.
Yum

Ingredients

  • 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

Method

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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Showing 4 of 59 Comments

  • Carol

    Welcome Garrett! Where I live, there is pumpkin but no puree. Can you add a link for making it? I love pumpkin and cloves and cinnamon and the smell in the house at this time of year. The recipe seems very inviting. Can you help out?

  • Sophie

    I’m amazed that these don’t have any butter! I love baking with apples and pumpkin, but now that I know this doesn’t call for any butter, I definitely have an added incentive to try it out! Looks great!

    Note from Elise: Hi Sophie, traditional biscotti do not have butter, just a base of flour, eggs, baking soda, and sugar.

  • jonathan

    Awwww…….go ahead and spoil yourself, Elise. Melting a little chocolate in a double-boiler and dipping half the pumpkin biscotti in it wouldn’t be such a terrible thing, would it?

    I anxiously await a killer carrot cake cupcake recipe from Garrett.

    Cream cheese frosting, natch.

  • Louis Doench

    “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.”

    It’s 90 degrees here in Cincinnati, I hate you…

    Really, lovely recipe that I’d love to try sometime this December or so…

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