The Best Pumpkin Biscotti
You can make perfectly spiced, crisp pumpkin biscotti right in your own kitchen! These crunchy Italian cookies are easy to make and have an incredible flavor. I highly recommend pairing them with a cup of coffee on a cool fall day 🍂 Today’s post is a welcome update to one of my older recipes. I’ve made a few changes to improve the pumpkin flavor and encourage the texture to be more authentic to traditional biscotti (it was too moist originally). I’m very happy with how this new version turned out! One important thing to note: just like with my pumpkin chocolate chip cookies and my pumpkin bars, we’ll be blotting our pumpkin today to remove as much of the water as possible. This is a critical step! Pumpkin contains SO much water, while this works fine in my pumpkin cake and pumpkin coffee cake, it can make other baked goods like this biscotti too soft, cakey, and moist. Blotting the pumpkin in today’s recipe results in crunchier pumpkin biscotti, which is exactly what we want. Don’t skip this step!
What You Need
Most of the ingredients we’ll be using today are pretty basic, but there’s a few I’d like to note before we get started:
Pumpkin puree. Since pumpkin contains so much water, we’ll need to blot it with paper towels before using it. This is a critical step for making crisp and crunchy pumpkin biscotti! Make sure you are using pumpkin puree and not pumpkin pie filling–they are sold right near each other and look very similar. Butter. I use unsalted butter (instead of oil) in my biscotti recipes (like my chocolate biscotti) because I think it provides the best flavor and texture. Flour. Use all-purpose flour and don’t be afraid to add more to your hands while forming the dough. Pumpkin spice. You can either make your own using my homemade pumpkin spice, or you can use store-bought. White chocolate. This is optional, but I love adding a white chocolate drizzle to my pumpkin biscotti. You can use either a chopped up white chocolate baking bar or white chocolate chips.
SAM’S TIP: Don’t have brown sugar on hand? You can make your own! Check out my how to make brown sugar tutorial for details–it’s easy. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Biscotti
SAM’S TIP: Your pumpkin biscotti will be fragile when warm, so use a gentle hand when flipping them to the other side for their final bake. Special thanks for this recipe goes to my cousin, Leanne, for suggesting I try my hand at pumpkin biscotti….Hi Leanne! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook I originally published this recipe in 2015. I updated the recipe in March of 2023 to improve the recipe a bit, I wanted a more flavorful and crisp biscotti so a few adjustments were made.
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