Homemade Pumpkin Spice Biscotti

Homemade pumpkin spice biscotti drizzled with white chocolate make a delicious fall cookie! Filled with the warming flavors of pumpkin pie spice, these golden biscotti make a delicious pairing with a mug of hot coffee or spiced chai. Topped with a drizzle of sweet white chocolate and chopped pecans, you’ll love these crisp, crunchy biscotti cookies.

Pumpkin Spice Biscotti

Pumpkin spice is one of my favorite fall flavors, and incorporates nicely into these twice-baked cookies made with melted butter and pure pumpkin puree.

The biscotti dough comes together easily by hand using two bowls, a whisk, and a spatula (no mixer or special equipment necessary) and is ready to be shaped after chilling for 45 minutes.

Biscotti Ingredients

Here’s what you need to make homemade pumpkin biscotti:

  • Flour – Use all-purpose flour in this recipe.
  • Spices – Ground cinnamon, cloves, ginger, and nutmeg is the perfect blend of warming spice for pumpkin dessert recipes.
  • Butter – Use unsalted butter, melted and slightly cooled. Butter adds rich flavor to the cookies.
  • Sugar – The biscotti dough uses granulated sugar.
  • Pumpkin – Use pure pumpkin puree (with no added sugars or spices).
  • Vanilla – A splash of pure vanilla extract flavors the dough.
  • Egg – This recipe uses two large eggs, at room temperature.
  • White chocolate – Use 4 ounces of high quality white chocolate to drizzle over the cookies. I use and recommend Ghirardelli white chocolate baking bars. You can also use white chocolate chips.
  • Chopped pecans – Adds a toasty crunch to the topping.

Love homemade biscotti? Try my gingerbread biscotti recipe or triple almond biscotti next!

Pumpkin Spice Biscotti

How to Make Pumpkin Biscotti

Pumpkin Spice Dough – Whisk together flour, baking powder, salt, and spices in a medium mixing bowl. Whisk together melted butter, pumpkin, sugar, and vanilla in a large bowl. Whisk in eggs one at a time until smooth, then gently stir in flour mixture with a rubber spatula until incorporated.

Chill Biscotti Dough – The dough will be soft, so chilling is essential. Cover the mixing bowl with plastic wrap and chill for 45 minutes.

Shape Dough – Divide dough in half and shape into 2 (10-by-4-inch) loaves. Place the loaves on parchment-lined baking sheets. Biscotti dough can be sticky, so using slightly damp hands and a bench scraper helps makes the shaping easier.

First Bake – Bake loaves for 30 minutes, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes.

Second Bake – Once loaves have slightly cooled, use a serrated knife to cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets and bake for 12 minutes. Turn slices over and bake for 12 minutes more or until golden and set. Cool completely on wire racks.

Topping – Slowly melt white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Once melted, transfer white chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving.

How to Store Biscotti

Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Biscotti can also be wrapped well and frozen for up to 3 months.

Pumpkin Spice Biscotti

More pumpkin recipes to try:

Did you try this Pumpkin Biscotti Recipe? Let me know by leaving a comment and rating below!

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Pumpkin Spice Biscotti

Homemade Pumpkin Spice Biscotti

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 54 minutes
  • Total Time: 1 hour 19 minutes
  • Yield: 24 biscotti
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Homemade pumpkin spice biscotti drizzled with white chocolate make a delicious fall cookie! You’ll love this easy pumpkin biscotti recipe! Recipe makes 24 cookies.


Ingredients

Biscotti

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup pure pumpkin
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature

Topping

  • 4 ounces white chocolate, chopped
  • chopped pecans

Instructions

  1. Whisk together flour, baking powder, salt, and spices in a medium bowl.
  2. Whisk together melted butter, pumpkin puree, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Gently stir in flour mixture until no streaks remain. Dough will be thick and sticky – cover tightly and chill for 45 minutes in the refrigerator.
  3. Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and use slightly damp hands to shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
  4. First bake: Bake loaves for 30 minutes, rotating pans halfway through, until pale golden. Place baking sheets on wire racks and cool loaves for 15 minutes (do not turn off the oven). Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets.
  5. Second bake: Return baking sheets to the oven and bake slices for 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Transfer to wire racks to cool completely.
  6. Melt chocolate: Place chopped white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth.
  7. Top with chocolate: Transfer melted white chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving.


Notes

Storage Tips: Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Cookies stay fresh at room temperature for 7 to 10 days. Biscotti can also be wrapped well and frozen for up to 3 months.

Keywords: Pumpkin Biscotti, Pumpkin Spice Biscotti, Biscotti Cookies

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43 Comments

  1. Hi I love this recipe as well and am wondering if I can double the recipe? Or if I have to adjust the baking powder or any of the ingredients to do so? Thanks!

    1. Hi Talia, doubling the recipe should work fine. You’ll just want to use a large mixing bowl to accommodate the volume of dough, and be sure to chill for 45 to 60 minutes before shaping to make the dough easier to handle. Happy baking!

  2. I shaped the biscotti loaves before chilling in the fridge (was concerned the dough would crack too much trying to roll chilled dough), and rotated trays top/bottom, then front/back every 6 minutes on the 2nd bake. Softening the butter with a partial melt worked well. Did not have cloves-ginger-nutmeg, but pumpkin pie spice mix was an excellent substitute.

    1. Thanks Linda, that’s great to hear! For the future, you can definitely chill the dough before shaping without an issue. It’s a somewhat sticky dough, so I find it easier to work with once chilled.

  3. I made your recipe twice, for a friend of mine who loves them. Actually, all of them love the biscotti – it was for a group at work. I was wondering if we could freeze the dough.

    1. Hi Sylvie, yes you can freeze the dough. I recommend shaping the dough into logs and freezing the logs flat on a baking sheet for 1-2 hours. Once frozen solid, you can transfer them to an airtight freezer bag and freeze up to 3 months. Bake directly from the freezer, adding a few minutes to the baking time.

  4. These turned out fantastic, I used butterscotch chips since I didn’t have any white chocolate.
    But I’ll drizzle with white.
    They are just beautiful. Wish I could post a picture.

  5. The biscotti turned out perfectly and the white chocolate drizzle is so good. I also browned the butter and highly recommend – that added step was worth it!

  6. Look no further! THESE ARE THE BEST !! Thank you for sharing. I added walnuts and cranberries. AMAZING! They are the perfect pumpkin biscotti with an espresso or morning latte.

  7. Oh Laura….these are divine! Getting ready to make a second batch as the 1st was a “ tester” and almost gone. I added 1/2 c. chopped toasted pecans to the dough. The dough was just perfect to work with and your baking instructions are exact. I’ve never had a biscotti recipe that cut without breaking….until now! Was hoping you had a gingerbread biscotti recipe to share? Happy Thanksgiving!

    1. So happy to hear that, thanks for your kind comment! I will keep a gingerbread biscotti recipe in mind for the holiday season. 🙂