This easy Pumpkin Spice Biscotti Recipe is perfect for holiday entertaining with a cup of coffee or hot cocoa! Beautiful, impressive, and freezer friendly!
Now that it’s November, are you all still craving pumpkin spice everything? Or have we moved on to peppermint everything? I am totally loving both right now, so I hope you all are feeling the same way!
In the last couple years, biscotti has become a favorite treat in our house. I love dunking mine in coffee, and my kids dip theirs in hot chocolate or milk…or sometimes coffee, if I let them.
Some of our favorite biscotti recipes (besides this one for Pumpkin Spice Biscotti) are:
- Chocolate Peppermint Biscotti – possibly my favorite biscotti of all time!
- White Chocolate Peanut Butter Cup Biscotti– just as dreamy as they sound!
- Chocolate Chip Almond Biscotti – a classic biscotti flavor that everyone loves!
Have you ever made biscotti? Have you ever eaten it? For some reason, people seem to be intimidated by biscotti, and that is totally unnecessary! They are easier to make than the cookies you are used to making – no scooping needed!
Just mix up the dough, shape into logs and bake. Let them cool for a few minutes, then slice into 1/2-3/4″ slices, and bake again with the cut side down. Flip one more time and bake until they are crispy.
Once they are cool, you can dip them into melted chocolate, and drizzle with white chocolate. This really isn’t needed, but it sure makes them pretty (and extra tasty!).
PRO TIPS AND QUESTIONS YOU MAY HAVE ABOUT MAKING THIS PUMPKIN SPICE BISCOTTI RECIPE:
- What are biscotti? Biscotti are traditionally almond flavored Italian cookies that are baked twice in an oblong shape. They are crunchy and perfect for dipping in a hot beverage!
- Can I freeze biscotti? Yes! Biscotti freezes beautifully, which makes them perfect for keeping on hand for holidays or company.
- Where can I buy cinnamon chips? I got mine at Walmart, so check your local grocery stores! You can also order them here.
- This biscotti dough is sticky. What is the best way to shape the dough into logs? The dough is sticky. Your best bet is to scoop it onto the cookie sheet and shape it as much as you can with a flour dipped spatula. Use clean, flour coated hands to finish shaping the dough.
MORE PUMPKIN SPICE RECIPES YOU MAY ENJOY:
- This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors!
- Pumpkin Spice Oreo Chocolate Chip Cookies are a must make for fall! Pumpkin pie meets cookies and cream meets chocolate chip cookies. What could be better?
- No Bake Pumpkin Spice Crack Cookies are a quick and easy fall dessert recipe that will have everyone going back for seconds! A great party or holidays snack!
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Pumpkin Spice Biscotti Recipe
Print recipe
| Serves | 32 |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Meal type | Dessert, Snack |
| Misc | Freezable, Gourmet, Pre-preparable |
Ingredients
Biscotti
- 1/4 cup unsalted butter (softened)
- 1 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 3 1/2 cups all purpose flour
- 2/3 cups cinnamon chips, chopped pecans, or chopped walnuts (optional)
Topping
- 8oz melted chocolate
- 4oz melted white chocolate
Directions
| Biscotti | |
| Step 1 | |
| Preheat oven to 350 In a large mixing bowl cream the butter and brown sugar. | |
| Step 2 | |
| Mix in pumpkin puree. Add eggs and vanilla and mix again. | |
| Step 3 | |
| Mix in pumpkin pie spice and baking powder. Add flour and mix just until fully incorporated. Stir in chips or nuts, if desired. | |
| Step 4 | |
| Form dough into two loafs about 12x4" each (dough will be sticky - use flour on your hands to help make it easier to shape the loaves). Bake on silicone baking mats or parchment paper lined cookie sheets for 30 minutes. | |
| Step 5 | |
| Allow the loaves to cool for about 5 minutes then cut each loaf into about 16 slices. (I like to cut each loaf in half, then cut each half into 8 slices). Bake 5 minutes more with the cut side down. | |
| Step 6 | |
| Flip the biscotti over and bake 5 more minutes or until firm. Allow to cool completely. | |
| Topping | |
| Step 7 | |
| Once the biscotti are cool, dip one end into the melted chocolate and set on wax paper to dry. Drizzle with white chocolate and allow to set before storing in a sealed container. | |
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