Pumpkin Biscotti

Easy pumpkin biscotti recipe. Crunchy biscotti cookies, perfect for coffee-dipping! Spiced with cinnamon, nutmeg, ginger, and cloves.

Pumpkin Biscotti
Elise Bauer

It's pumpkin pie as a biscotti! With all the classic pumpkin pie spices—cinnamon, ginger, nutmeg, cloves, and a good portion of pumpkin purée, these pumpkin biscotti are reminiscent of one of our favorite fall pies.

But unlike a soft custardy pie, these cookies are what good biscotti should be—crispy and crunchy. They're great for dipping into coffee, or eating on their own.

Pumpkin Biscotti
Elise Bauer

You can make these biscotti plain, or adorn them with sweetened dried cranberries and pecans or walnuts. Both work, though the plain version will be a bit crispier.

A Few Helpful Tips About Making Biscotti

  • Don't attempt to make biscotti on a humid day; the cookies will absorb too much of the air's moisture and won't be crispy.
  • The dough should be a bit wet and sticky. Add flour to the clean surface you are using to shape the dough and flour your hands well. That should help add just enough flour to the dough to make it easy to work with. If for some reason the dough is on the dry side, knead it by hand a few times and if it is still too dry, add water, a teaspoon at a time.
  • Space the logs apart on the baking sheet, they will spread.
  • Use a serrated knife like a bread knife to cut the biscotti. But don't wait too long after you take it out of the oven after the first bake or it will be too hard to cut!
  • Bake longer for more crunch: If you want your biscotti to be crunchier, just keep them longer in the oven during the second bake.
Pumpkin Biscotti
This recipe is a completely revised recipe from one originally published here in 2007. I always had issues with that recipe (too cakey, not enough flavor), and several readers did as well. If you would like the original recipe you can still find it here. Elise Bauer

This recipe is a completely revised recipe from one originally published here in 2007. I always had issues with that recipe (too cakey, not enough flavor), and several readers did as well. If you would like the original recipe you can still find it here.

Pumpkin Biscotti

Total Time 0 mins
Servings 40 biscotti

Measure flour by fluffing up the flour in its container, then do a scoop with a measuring cup, and level the top with the edge of a dull dinner knife (the "scoop and level" method).

If you don't have molasses, sub out the white sugar and the molasses with one cup (packed) of brown sugar.


  • 2 1/2 (330g) cups flour, plus more for shaping the dough

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon salt

  • 7/8 cup (175g) sugar (that's 1 cup minus 2 tablespoons)

  • 1 tablespoon molassses

  • 2 large eggs, room temperature

  • 1/2 cup (100g) pumpkin puree

  • 2 tablespoons melted butter

  • 1 teaspoon vanilla extract

  • 1/2 cup dried sweetened cranberries (optional)

  • 1/2 cup toasted chopped pecans or walnuts (optional)


  1. Whisk flour, baking powder, salt, spices:

    Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.

    Elise Bauer
    Elise Bauer
  2. Whisk wet ingredients and sugar:

    In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.

  3. Combine dry with wet ingredients:

    Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.

    Elise Bauer

    If adding dried cranberries or toasted chopped nuts, stir them in now.

  4. Form the dough:

    Line a baking sheet with parchment paper or a silicone mat.

    Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times.

    Elise Bauer

    Divide the dough in half.

    Form the dough into 2 long logs, each about 10-11 inches long.

    Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.

    Elise Bauer
    Elise Bauer

    The loaves should be relatively flat, about 10 to 11 inches long, about 2 1/2 to 3 1/2 inches wide, and about 1/2-inch high.

  5. Bake:

    Bake at 350°F for 25 minutes, until lightly browned all over and the center is firm to the touch.

    Elise Bauer
  6. Slice biscotti and bake again:

    Let biscotti cool for 10 minutes and then use a serrated knife cut into 1/2 inch to 3/4-inch wide pieces.

    Lay the cookies cut side down on baking sheets. Bake for 15-20 minutes more, turning the cookies over halfway through the cooking.

    Elise Bauer
    Elise Bauer

    Cool completely.

    Store in an airtight container for up to 2 weeks.

Nutrition Facts (per serving)
59 Calories
1g Fat
11g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 40
Amount per serving
Calories 59
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 11mg 4%
Sodium 34mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g
Vitamin C 0mg 1%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 26mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.