This classic Italian cookie meets the flavors of fall in this easy pumpkin biscotti recipe. With the perfect crunchy exterior yet soft middle, these cookies are perfect for dunking in a cup of coffee or tea.
Pumpkin and pumpkin pie spice makes its way into far too many foods and recipes this time of year (in my opinion at least) but these biscotti are actually one I approve of.
Turns out, the classic Italian cookie is a wonderful vessel for fall spices and a touch of pumpkin puree.
The end result isn’t an over the top sugary fake tasting concoction (looking at you, PSL) but rather an elegant variation with just a hint of fall flavor throughout.
It’s really quite lovely and instead of pouring diabetic-inducing syrups into your coffee or tea lattes this season, may I suggest whipping up a batch of pumpkin biscotti instead and dipping in a (regular) coffee latte or this apple cinnamon tea latte for a satisfying seasonal treat.
PUMPKIN BISCOTTI INGREDIENTS
What I love about biscotti (and thumbprint cookies) is how easy they are to make both gluten-free and vegan. In fact, these ginger almond biscotti and these dark chocolate rosemary raisin biscotti recipes are both as well.
So while traditional biscotti recipes like this cranberry orange biscotti use all-purpose flour and eggs, these pumpkin spice biscotti instead use a blend of almond and coconut flour with no need for eggs or an egg replacement.
Don’t worry, the crunchy exterior texture and soft middle still prevails even with these ingredient swaps and you’d never know they’re an “alternative” recipe.
- blanched almond flour
- coconut flour
- arrowroot powder (or tapioca starch)
- baking powder
- pumpkin pie spice
- pumpkin puree
- maple syrup
- vanilla extract
- almond extract
If you don’t have pumpkin pie spice on hand as a blend, you can easily make your own! Combine 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, 1/8 teaspoon allspice and 1/8 teaspoon cloves for this recipe.
THE MEANING OF BISCOTTI
“Biscotti” in Italian quite literally means “twice cooked”. Because of this translation, I think people mistakenly assume these cookies are difficult to make but really the opposite is true.
They’re prepared in just one bowl and while they are baked twice, it’s nothing more complicated than adjusting the oven temperature between bakes.
HOW TO MAKE THIS PUMPKIN BISCOTTI RECIPE
Start by preheating the oven to 325°F and lining a baking sheet with parchment paper.
Whisk together the dry ingredients in a large bowl then add the remaining wet ingredients and stir until well combined.
Turn the biscotti dough out onto the prepared baking sheet and form the mixture into a smooth log shape that’s approximately 12″ long by 2″ wide and about 1″ high.
Bake for 20 minutes then turn the oven off and remove the baking sheet.
Let the biscotti log cool until almost at room temperature then slice on the diagonal to form cookies about 1″ wide.
Once the biscotti are cut, arrange them back on the baking sheet so they’re not touching each other.
Heat the oven to 250°F and bake for another 15 minutes on each side.
Turn the oven off and leave the biscotti inside. Remove once the oven has cooled completely. Leaving the biscotti in the oven while it cools helps develop the iconic biscotti texture of that crunchy outside with a soft middle.
HOW TO STORE THE BISCOTTI
Once cooled to room temperature, the cookies can be stored in an air-tight container at room temperature for up to a week or so.
Biscotti freeze very well and can be placed in a freezer safe bag for up to a couple of months if desired.
TIPS AND SUGGESTIONS FOR THE BEST BISCOTTI
- Biscotti are best made on a dry day. Too much humidity in the air can affect the crispiness of the cookies and that would be a shame since that’s what they’re best known for!
- If the dough is too sticky/tacky to easily form into a log, wet your hands a little bit while shaping. The dough is supposed to be this consistency.
- Should you cool biscotti before cutting? Yes, this is an important step in biscotti making. If you slice while too hot, the cookies will crumble and fall apart.
- Use a serrated knife to cut the cookies before the second bake, this helps to avoid messy edges and cracks.
- For extra crispy cookies increase the baking time of the second bake by a few minutes per side.
- Feel free to add in some texture with raisins, chopped nuts or other dried fruit. You can also coat the exterior in coarse sugar or sliced almonds if desired. Do this while shaping the log before the first bake.
The nostalgia associated with biscotti is tangible for me. There was always a tin in my grandmother’s dining room, often from Italy and there wasn’t a visit that went by without tea and at least one cookie being enjoyed in her company.
Nothing brings the same comforting vibes as a batch of these baking in the oven and the warming smells that permeate the house.
This seasonal recipe is no different, just with a little extra added coziness thanks to the wonders of pumpkin spice.
MORE PUMPKIN SPICE DESSERTS TO TRY:
Do you have a sourdough starter? If so, give these sourdough pumpkin rolls a try for a wonderfully delicious seasonal treat!
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 tablespoons arrowroot powder or tapioca starch
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- Whisk all the dry ingredients together in a large bowl until combined.
- Add the wet ingredients to the same bowl and mix until fully incorporated.
- Turn the dough out onto the parchment lined baking sheet and form into a smooth log measuring approximately 12" long, 2" wide and 1" high.
- Bake for about 20 minutes until exterior is just starting to deepen in color and middle is set. Turn oven off and remove the baking sheet. Let cool until almost room temperature then cut into slices on the diagonal about 1" wide.
- Heat the oven to 250°F.
- Arrange the cut pieces back on the parchment lined baking sheet so they're not touching each other.
- Return the baking sheet to the oven and bake again for 15 minutes per side.
- Turn the oven off but leave the baking sheet in the oven until it cools down completely. This helps develop the crunchy exterior of the cookie.
- Store in an air-tight container at room temperature for up to a week.12
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.