This homemade Pumpkin Spice Biscotti recipe is a cozy fall bake, easy to prepare, and perfect with coffee or tea. Made with pumpkin purée, warm spices, and toasted walnuts, these biscotti are crisp on the edges yet tender inside with a sweet cinnamon-sugar finish.
If you like this recipe, you may also love our Creamy Pumpkin Rice Pudding or our Moist Pumpkin Bread Recipe.
Pumpkin Spice Biscotti Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 50-55 minutes
- 👥 Servings: About 12-14 biscotti
- 🔥 Cook Method: Oven-baked, double bake
- 🍽️ Cuisine: Italian-inspired cookies
- 👩🍳 Pair With: Cappuccino, chai latte, or hot chocolate
- ⭐ Difficulty Level: Easy-intermediate
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We've baked biscotti every fall for years. This pumpkin spice version is best enjoyed dipped in hot coffee on a crisp morning. ~Jami
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Why We Love This Recipe
- Seasonal Comfort: Pumpkin purée and pie spice bring warm fall flavors to every bite.
- Perfect Texture: Crisp edges with a soft, bakery-style center that's not rock hard.
- Walnut Crunch: Toasted walnuts add balance and depth to the sweetness.
- Cinnamon-Sugar Finish: A buttery topping makes these feel straight from a café.
Pumpkin Spice Biscotti Ingredients
What makes this biscotti so special is how a handful of pantry staples transform into bakery-quality cookies:
- All-Purpose Flour: The base for sturdy slices.
- Pumpkin Pie Spice: The spice blend that instantly says fall.
- Cinnamon: A little extra boost for warm depth.
- Butter: Softened butter keeps the dough rich and easy to mix.
- Pumpkin Purée: Just enough for moisture without making them cakey.
- Vanilla Extract: Brings balance to the spices.
- Eggs: Help the dough bind together for slicing.
- Toasted Walnuts: We always roast first for crunch and nutty flavor.
- Cinnamon-Sugar topping: Melted butter brushed on top with a sweet spiced sprinkle.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Walnuts: Swap for pecans or omit for nut-free.
- Pumpkin Pie Spice: Mix 3 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ginger, and ½ teaspoon of cloves as a quick homemade substitute.
- Flavor: Drizzle with dark chocolate instead of cinnamon sugar.
- Kid-Friendly: Add mini chocolate chips for extra sweetness.
How To Make Homemade Pumpkin Spice Biscotti
STEP ONE: Cream and Mix the Dough
Beat softened butter with granulated and brown sugar until fluffy, then add eggs, pumpkin purée, and vanilla.
In a separate bowl whisk flour, baking powder, pumpkin pie spice, cinnamon, and salt. Combine and fold in toasted walnuts.
STEP TWO: Shape and First Bake
Form the dough into a wide log on a parchment-lined sheet pan and bake at 350°F until golden and set.
Let cool briefly to firm up before slicing.
STEP THREE: Slice and Second Bake
Cut into thick bars with a serrated knife, then lay slices cut-side down and bake on both sides.
This step creates crisp edges while leaving the centers slightly tender.
STEP FOUR: Add Cinnamon-Sugar Finish
Brush the tops lightly with melted butter, sprinkle with cinnamon sugar, and return to the oven for a final few minutes.
Cool completely before serving.
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Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use a serrated knife and a gentle sawing motion for clean slices.
✔️ DO Cool biscotti on the pan so the cinnamon sugar sets crisp.
❌ DO NOT Skip the second bake or you'll lose the classic biscotti crunch.
❌ DO NOT Overbake. The centers should stay slightly tender.
Storage
Store pumpkin spice biscotti in an airtight container at room temperature for up to two weeks. Freeze in zip-top bags for up to three months. Reheat briefly in a low oven if you prefer them warm.
Recipe FAQs
The secret is in the second bake. This step dries the cookies completely, giving them their crunchy, dip-friendly texture. Skipping it leaves biscotti too soft.
Traditional Italian biscotti are very dry and made without butter, ideal for dipping in wine. American versions often include butter, chocolate, or flavor variations for a softer bite.
Butter adds richness and flavor, while oil creates a lighter texture. For this pumpkin biscotti recipe, butter works best to balance moisture from the pumpkin puree.
More Pumpkin Recipes You'll Love ♥️
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📖 Recipe
Pumpkin Spice Biscotti
Equipment
- Stand mixer (or hand mixer with large bowl)
- Medium mixing bowl
- Whisk
- Serrated bread knife
- Parchment paper
- Pastry brush
Ingredients
Pumpkin Spice Biscotti
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter (one stick) softened
- 2 large eggs
- ⅓ cup pumpkin purée not pumpkin pie filling
- 2 teaspoons vanilla extract
- 1 ¼ cups toasted walnuts coarsely chopped
Cinnamon-Sugar Topping
- 2 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a stand mixer, beat butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Add eggs one at a time, mixing well. Beat in pumpkin purée and vanilla.
- In a separate bowl, whisk flour, baking powder, pumpkin pie spice, extra cinnamon, and salt. Gradually add to the wet mixture until combined. Fold in walnuts.
- Line a sheet pan with parchment. Shape dough into one wide log, about 12 x 5 inches and ¾-1 inch thick. Flatten slightly on top.
- Bake at 350°F for 28-32 minutes, until golden and set. Cool on the pan for 15 minutes.
- Cut into 1 ½-2 inch wide biscotti with a serrated knife.
- Lay slices cut-side down and bake 7-9 minutes per side, just until edges are crisp. Centers should remain tender.
- Reduce oven to 300°F. In a small bowl, mix the sugar and cinnamon. Lightly brush biscotti tops with melted butter, sprinkle with cinnamon sugar, and return to the oven for 5-7 minutes until set. Cool completely on the pan before serving.
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Notes
- Walnuts: Swap for pecans or omit for nut-free.
- Pumpkin Pie Spice: Mix 3 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, and ½ teaspoon cloves as a quick homemade substitute.
Jami Powell says
We are huge biscotti fans! This recipe is perfect for fall!