Pumpkin Spice Biscotti

5 from 1 vote

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.

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Dessert

Cuisine: Italian

Servings:

Calories: 557kcal

Author: Jami Powell

Equipment

Stand mixer (or hand mixer with large bowl)
Medium mixing bowl
Whisk
Serrated bread knife
Sheet pan
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.

Video

Notes

Storage Store pumpkin spice biscotti in an airtight container at room temperature for up to two weeks.

Freeze Freeze in zip-top bags for up to three months.

Reheat: Reheat briefly in a low oven if you prefer them warm.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition