Pumpkin biscotti is a fun snack to make during the fall. Dip the biscotti in white chocolate and garnish with mini chocolate chips to make BOO-scotti!
Pumpkin biscotti will pair perfectly with your chai tea or pumpkin spice latte this fall. It has the perfect amount of flavor without being too sweet. The white chocolate adds some sweetness and, if you’re feeling spooky, you can make BOO-scotti by adding mini chocolate chips for the eyes.
Why this recipe works: This is a variation of my classic biscotti recipe. The addition of pumpkin puree and pumpkin pie spices gives this recipe depth of flavor. Depending on how crunchy you like biscotti, you can adjust the baking time.
How to make pumpkin biscotti
- Make the dough: Whisk the dry ingredients together in one bowl. In a separate bowl, beat the wet ingredients until well combined. Add dry ingredients to wet ingredients and mix just until combined.
- Shape the dough: Divide dough in half and shape into two logs, about 3 inches by 10 inches, on a parchment-lined baking sheet.
- Chill the dough for 30 minutes. Ten minutes before taking the dough out of the refrigerator, preheat the oven to 350 F.
- First bake: Bake dough logs for 25 to 30 minutes. Let them cool for 10 minutes and lower oven temperature to 325 F.
- Second bake: Use a serrated knife to cut dough logs into 1/2-inch to 3/4-inch pieces. Place them cut side down on parchment lined baking sheet. Bake 12 minutes, flip the biscotti over, then bake for 12 more minutes. Allow biscotti to cool completely.
- Decorate: Melt white chocolate in a microwave safe bowl. Dip cooled biscotti in melted chocolate. Allow chocolate to harden before serving.
Biscotti is a pretty simple recipe, but there are some tricks to getting perfect biscotti. The baking time is crucial. After the first bake, the logs should be golden with the edges firm, but center soft. Let the logs cool for only 10 minutes before cutting. If the biscotti cools completely the cutting will be crumbly and not uniform. Use a serrated knife and cut in a sawing motion for nicely cut biscotti. During the second bake, flip halfway through. If you like crunchier biscotti, this is the bake where you can bake the biscotti long (up to 30 minutes, 15 minutes per side).
Frequently Asked Questions
Biscotti is meant to be crunchy, but if it’s too hard then it’s likely it was baked too long. Lessen the baking time to as little as 20 minutes during the second bake (10 minutes per side).
Allow the biscotti to cool for only 10 minutes or until it’s easy to handle. If the biscotti cools completely, then it will be crumbly. Use a serrated knife and cut perpendicular to the cutting board in a sawing motion holding the biscotti log still in the other hand.
Yes, biscotti freezes well. Place them in an airtight container or freezer bag and freeze for up to 1 month.
Biscotti will last 2 weeks when stored in an airtight container at room temperature.
Pumpkin recipes are abundant on the blog. Baked pumpkin donuts will also go well with your morning coffee. Each donut is coated in cinnamon sugar. Another popular recipe includes pumpkin snickerdoodle cookies, which are chewy and soft at the same time! If you’re looking for more biscotti, try my double chocolate biscotti as a sweet snack or gingerbread biscotti around the holidays.
Pumpkin biscotti is a good snack to have around in the fall. It stores well for a couple weeks and is a nice pick-me-up with your coffee. If you want a spooky touch, add mini chocolate chips to the white chocolate dip and you’ll have BOO-scotti ghosts for Halloween! If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
- 2 cups (240 g) all purpose flour
- 2 ¼ teaspoons pumpkin pie spice, or 1 1/4 teaspoon cinnamon plus 1/2 teaspoon each nutmeg and ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ½ cup (113 g) pumpkin purée
- 1 cup white chocolate melting wafers
- 2 Tbs mini chocolate chips
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside. In a separate larger bowl, beat butter, sugar, egg and pumpkin puree until combined (it's okay if the butter doesn't fully incorporate). Add half the flour mixture and mic until combined, then add remaining flour mixture and mix until dough is smooth.
- Divide the dough into two pieces and place on a parchment-lined baking sheet. Shape dough into two 10-inch by 3-inch baking logs about 5 inches apart from each other. Place in the refrigerator to chill for 30 minutes.
- Preheat oven to 350° F. Remove biscotti dough from the refrigerator and place it in the over to bake for 25 to 30 minutes or until pale golden and the edges are set. Let the logs cool for only 10 minutes. Reduce oven temperature to 325° F.
- Transfer logs to a cutting board and use a serrated knife to cut into 1/2-inch to 3/4-inch slices. Place slices cut side down back on parchment-lined baking sheet. Bake for 12 minutes, flip the biscotti over and bake for 12 more minutes. For crunchier biscotti, bake 15 minutes per side. Transfer biscotti to a wire rack to cool completely.
- Place white chocolate melting wafers in a microwave safe bowl. Heat for 1 minute on 50% power level, stopping to stir half way through. Stir until smooth. Dip biscotti in the white chocolate and allow access chocolate to drip off before transferring to parchment paper. Add mini chocolate chips for the eyes and mouth if decorating.
Adapted from King Arthur Flour