Pumpkin Spice Biscotti recipe for #BakingBloggers! These twice-baked cookies are packed with pumpkin and pumpkin pie spice for a fun and festive fall treat.
Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For October, we are featuring pumpkins/butternut squash and I am joining in with a recipe for Pumpkin Spice Biscotti!
Pumpkin Spice Biscotti
It has been over five years since I have shared a new biscotti recipe and thought these Pumpkin Spice Biscotti would be perfect for the season! These twice-baked cookies have both pumpkin puree (make sure to use pure pumpkin, not pumpkin pie filling) and pumpkin pie spice in every bite.
The dough comes together easily with simply a bowl or a stand mixer and is divided into two equal pieces. Each piece is formed into a log about 1/2 tall and 3 inches wide. The logs are baked until set and golden on the bottom, then allowed to rest until cool enough to handle. Each log is then sliced on the diagonal into individual cookies about 3/4 inch thick before arranging again on the cookie sheet and baking for a second time until crisp, 10-15 minutes per side. The longer you bake them, the more crisp they will be, but take care not to burn them.
Baking the cookies twice gives them a crunchy texture which will allow them to keep for a couple of weeks in an airtight container at room temperature. This also makes them a better choice for holiday gifts. They are better able to withstand shipping (without the drizzled chocolate depending on the temperature) with proper packaging compared to other cookies.
I drizzled the cooled biscotti with a mixture of semi-sweet and white chocolate. You can also dip a side of each cookie into the chocolate before optionally topping with desired sprinkles. Want to add a little extra texture? Sprinkle the tops of the formed, unbaked biscotti logs with coarse sugar before placing in the oven or fold a large handful of roasted, chopped pecans into the dough.
For quite the delicious seasonal pairing, I served the Pumpkin Spice Biscotti alongside my Maple Cinnamon Latte.
Pumpkin pie spice is a spice mixture often comprised of cinnamon, ginger, nutmeg, cloves, and allspice. It can be found in the spice section of most American grocery stores, particularly in the fall, or made easily at home.
Check out what everyone made for the event:
- Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
- Butternut Squash Cheesecake from Karen’s Kitchen Stories
- Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
- Mock Pumpkin Cheesecake from Sid’s Sea Palm Cooking
- Pumpkin Cornbread from Making Miracles
- Pumpkin Spice Biscotti from Tara’s Multicultural Table
- Quick Pumpkin Bread from Sneha’s Recipe
- Roasted Butternut Bacon Feta Risotto from Food Lust People Love
- Sourdough Pumpkin Cranberry Muffins from Hezzi-D’s Books and Cooks
- Sweet and Savory Roasted Butternut Squash from Palatable Pastime
- Tikvenik – Bulgarian Pumpkin Pastry from Pandemonium Noshery
Pumpkin Spice Biscotti Recipe
Adapted from She Loves Biscotti
Pumpkin Spice Biscotti
- 1/2 cup unsalted butter softened at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 3 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Melted chocolate and/or white chocolate for drizzling
- Preheat oven to 350˚F. Line a baking sheet with parchment or lightly grease.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the eggs, one at a time, followed by pumpkin puree and vanilla extract.
- In a medium bowl, combine the flour, pumpkin pie spice, baking powder, and salt. Slowly mix into the butter mixture until just combined.
- Divide the dough into 2 equal pieces. Form one of the pieces into a log about 12 inches long. Place near the edge of the prepared baking sheet and gently flatten until about 3 inches wide and 1/2 inch thick. Repeat with other half of the dough.
- Bake in preheated oven until set and the bottom is golden brown, about 25 minutes. Remove from oven and allow sit at room temperature for 20 minutes until cool enough to handle.
- Use a serrated bread knife to cut each log on the diagonal into 3/4-1 inch thick slices. Return slices to baking sheet, cut side down. Bake for 10-15 minutes, until the bottom is crisp. Flip each piece and bake for another 10-15 minutes. Transfer the biscotti to a wire rack to cool to room temperature.
- If desired, drizzle one side of the biscotti with melted chocolate and/or white chocolate and optionally cover with sprinkles. Allow to set.
- Store the cooled biscotti in an airtight container for up to 2 weeks.