Imagine the aroma of freshly baked pumpkin-spiced biscotti, the perfect companion to your morning coffee or afternoon tea. These delightful Italian cookies are a delicious twist on the classic biscotti, infused with the warm, comforting flavors of pumpkin and Fall spices. Whether you’re a seasoned baker or a novice in the kitchen, this easy pumpkin biscotti recipe is sure to become a new favorite in your household.
The combination of pumpkin puree, brown sugar, and aromatic spices like cinnamon, nutmeg, and ginger create a biscotti that is both tender and crisp, with a melt-in-your-mouth texture. The addition of toasted nuts, like pecans or almonds, adds a delightful crunch and depth of flavor. Dunk these pumpkin biscotti in your favorite hot beverage, and you’ll be transported to a cozy autumn afternoon, savoring every bite.
What truly sets this pumpkin biscotti recipe apart is the attention to detail in the instructions, ensuring you achieve the perfect results every time. From properly preparing the dough to the precise baking times, each step is designed to help you master the art of biscotti-making. So, let’s dive in and explore why this recipe is destined to become a new family favorite.
🍁 Reasons This Recipe Will Become a Favorite
Pumpkin biscotti are a delightful twist on the classic Italian cookie, and this recipe offers several reasons why it will quickly become a beloved addition to your baking repertoire. First and foremost, the flavor profile is an absolute delight, combining the warmth of pumpkin and Fall spices with the subtle sweetness of brown sugar. The texture is also exceptional, with a tender interior and a delightfully crisp exterior that’s perfect for dunking in your favorite hot beverage.
Another reason this recipe stands out is its ease of preparation. While biscotti may seem intimidating to some, this recipe breaks down the process into simple, straightforward steps that even novice bakers can master. From mixing the dough to the perfectly timed baking, the instructions ensure you’ll achieve bakery-quality pumpkin biscotti without the fuss.
Ingredients
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3/4 cup (150g) brown sugar
• 2 large eggs
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 cup (120g) chopped toasted pecans or almonds (optional)
The key ingredients in this pumpkin biscotti recipe are the pumpkin puree and the warm spices. The pumpkin puree adds moisture and a lovely autumnal flavor, while the cinnamon, nutmeg, and ginger create a comforting aroma and depth of flavor. You can use either all-purpose flour or a gluten-free flour blend, depending on your dietary needs. The optional addition of toasted nuts provides a delightful crunch and extra nutty flavor that pairs beautifully with the pumpkin.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Cream the Wet Ingredients: In a large bowl, beat the brown sugar and eggs together until light and fluffy, about 2-3 minutes. Then, stir in the pumpkin puree and vanilla extract until well combined.
- Combine the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Fold in the chopped toasted nuts, if using.
- Shape the Logs: Divide the dough in half and shape each half into a long, flat log about 12 inches long and 2 inches wide, spacing them about 3 inches apart on the prepared baking sheet.
- Bake the Logs: Bake for 25-30 minutes, or until the logs are lightly golden brown. Allow the logs to cool on the baking sheet for 10 minutes.
- Slice and Bake Again: Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet. Bake for an additional 12-15 minutes, flipping the slices halfway through, until the biscotti are golden brown and crisp.
- Cool and Serve: Remove the biscotti from the oven and allow them to cool completely on the baking sheet before serving. Enjoy the pumpkin biscotti with your favorite hot beverage.
⏲️ Timing Overview
• Cook time: 40-45 minutes
• Chill time: 10 minutes
• Baking time: 25-30 minutes + 12-15 minutes
• Cooling time: 30 minutes
• Total Time: 1 hour 30 minutes
🍽️ Nutritional Information
Nutritional information is an estimate per serving, based on 24 servings.
• Protein: 2 g
• Sodium: 83 mg
• Carbohydrates: 18 g
• Fat: 6 g
• Fiber: 1 g
🍴 Creative Twists and Variations
• To Make it Vegan: Replace the eggs with 1/4 cup (60ml) unsweetened applesauce or mashed ripe banana. Use a plant-based milk, such as almond or oat milk, in place of the dairy-based milk.
• To Add a Spicy Kick: Incorporate 1/2 teaspoon of ground ginger or a pinch of cayenne pepper to the dry ingredients for a subtle hint of heat that complements the pumpkin and Fall spices.
🍁 Perfect Pairings and Serving Suggestions
• Garnish Suggestions: Garnish the biscotti with a light dusting of powdered sugar, a drizzle of melted white chocolate, or a sprinkle of chopped toasted pecans or almonds for added texture and visual appeal.
• Beverage Pairing: These pumpkin biscotti pair exceptionally well with a hot cup of coffee, a creamy hot chocolate, or a steaming mug of spiced apple cider for the ultimate Fall indulgence.
👨🍳 Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Overbaking the Biscotti: Keep a close eye on the biscotti during the second bake, as they can go from perfectly crisp to burnt quickly. Check them a few minutes early and adjust the baking time as needed to achieve your desired level of crispness.
• Mistake 3 – Using Cold Eggs: Bringing the eggs to room temperature before starting the recipe helps them incorporate better into the batter, leading to a more tender and cohesive biscotti texture.
🧊 Smart Storage for Maximum Flavor
• Freezing: Pumpkin biscotti freeze beautifully for up to 3 months. Wrap the cooled biscotti in a layer of plastic wrap, then place them in a resealable freezer bag or airtight container. Thaw at room temperature before serving.
• Reheating: If the biscotti have lost their crispness, you can easily revive them by placing them on a baking sheet and warming them in a 350°F (175°C) oven for 5-7 minutes, or until crisp and heated through.
🙋♀️ FAQs
Can I use canned pumpkin puree instead of homemade?
Absolutely! Canned pumpkin puree works perfectly fine in this recipe. Just be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How can I achieve the perfect crispness in my pumpkin biscotti?
The key to perfectly crisp biscotti is in the double-baking process. Make sure to slice the logs into 1/2-inch thick slices and bake them cut-side down on the second round. This ensures the biscotti get evenly baked and toasted on both sides, resulting in that classic crispy exterior.
Can I substitute the all-purpose flour with whole wheat flour?
You can certainly use whole wheat flour, but the texture of the biscotti will be a bit more dense and hearty. Start by substituting half the all-purpose flour with whole wheat flour, and you may need to adjust the liquid ingredients slightly to achieve the right dough consistency.
How do I prevent the biscotti from spreading too much during baking?
Chilling the dough before shaping it into logs is crucial to prevent excessive spreading. Additionally, make sure to shape the logs into long, flat rectangles about 2 inches wide. This elongated shape helps the biscotti maintain their structure during the baking process.
Can I add chocolate chips or other mix-ins to this recipe?
Absolutely! Feel free to get creative and fold in up to 1 cup of chocolate chips, chopped candied ginger, dried cranberries, or even a handful of toasted pumpkin seeds. Just be mindful that adding extra mix-ins may affect the baking times and texture of the biscotti.
❤️ A Final Word from Our Kitchen
Baking pumpkin biscotti at home is a truly rewarding experience, filling your kitchen with the warmth and fragrance of Fall. This recipe is a delightful twist on the classic Italian cookie, perfect for sharing with loved ones or enjoying as a cozy treat for yourself. The combination of tender pumpkin, toasted nuts, and warm spices will leave you craving more with every bite.
So, gather your ingredients, preheat your oven, and get ready to savor the flavors of autumn in every crisp, dunked biscotti. Enjoy!
Delicious, Easy Pumpkin Biscotti Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat the brown sugar and eggs together until light and fluffy, about 2-3 minutes. Then, stir in the pumpkin puree and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. Fold in the chopped toasted nuts, if using.
- Divide the dough in half and shape each half into a long, flat log about 12 inches long and 2 inches wide, spacing them about 3 inches apart on the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are lightly golden brown. Allow the logs to cool on the baking sheet for 10 minutes.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet. Bake for an additional 12-15 minutes, flipping the slices halfway through, until the biscotti are golden brown and crisp.
- Remove the biscotti from the oven and allow them to cool completely on the baking sheet before serving. Enjoy the pumpkin biscotti with your favorite hot beverage.
