Fall spices collide with this classic Italian cookie for the perfect seasonal dessert. Gluten-free and vegan and perfect for enjoying a warm beverage.
Prep Time10 minutesmins
Cook Time50 minutesmins
Additional Time2 hourshrs
Total Time3 hourshrs
Course: Dessert
Cuisine: Italian
Keyword: pumpkin biscotti, pumpkin biscotti recipe, recipe for pumpkin biscotti
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
Notes
*Refrigeration can be skipped but this makes it easier to cut the biscotti into clean slices that don't crumble.