Light and crisp, this Pumpkin Spice Biscotti is just full of fall flavor. It makes the perfect midmorning snack with a cup of your favorite coffee.
Baked Twice for Endless Crisp
Sweet pumpkin and the perfect amount of spice make these Pumpkin Spice Biscotti so flavorful and crisp. Nibble them as a snack or dip them in your favorite coffee for a mid-morning snack that will really make your day!
What is Biscotti?
Biscotti is a traditional Italian biscuit, usually made with almonds or pistachios. It’s baked twice so it’s very crisp and dry (but that’s intentional!). It’s usually long and narrow in shape, perfect for dipping. Try my Raspberry Chocolate Chip Biscotti for another flavorful take on this Tuscan favorite.
Biscotti is ANYTHING But Boring
I used to have totally the wrong idea about biscotti. I thought since it was hard all the way through, it had to be boring and flavorless. Y’all, I was wrong. Biscotti is delicious. And the hardness makes it perfect for enjoying with my coffee. Or DIPPING in my coffee. If you haven’t tried it, this is your sign.
What Do I Need to Make Pumpkin Spice Biscotti?
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Salt
- Large eggs
- Light brown sugar
- Canned pure pumpkin puree
- Vanilla extract
- Baking sheet
- Parchment paper
- Cooling rack
More Pumpkin Recipes
Pumpkin spice and everything nice! When sweater weather approaches, I turn to my collection of the Best Pumpkin Recipes for Fall.
How to Make Pumpkin Spice Biscotti
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.
- In the bowl of an electric mixer, beat the eggs, brown sugar, pumpkin and vanilla until well combined.
- Add the flour mixture, one cup at a time, until a thick dough forms.
- Form dough into a large loaf on the prepared baking sheet.
- Bake for 30 minutes or until loaf just starts to crisp on the outside.
- Remove from oven and let cool for about 10 minutes.
- Using a serrated knife, cut the loaf into 1/2-inch-thick slices.
- Place each slice flat on the parchment-lined baking sheet.
- Bake the slices for about 45 minutes, flipping the biscotti every 15 minutes, until it is dried out and crisp.
How to Store Pumpkin Spice Biscotti
Store biscotti in an airtight container at room temperature for up to 5 days.
If you make these Pumpkin Spice Biscotti, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Pumpkin Spice Biscotti
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 slices
Description
Light and crisp this Pumpkin Spice Biscotti is just full of fall flavor. It makes the perfect midmorning snack with a cup of your favorite coffee.
Ingredients
- 2 and 1/2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup light brown sugar
- 3/4 cup pure pumpkin puree
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder and salt.
- In the bowl of an electric mixer, beat the eggs, brown sugar, pumpkin and vanilla until well combined. Add the flour mixture, one cup at a time, until a thick dough forms.
- Form dough into a large loaf on the prepared baking sheet.
- Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
- Using a serrated knife, cut the loaf into 1/2-inch-thick slices and place each slice flat on the parchment-lined baking sheet. Bake the slices for about 45 minutes, flipping the biscotti every 15 minutes, until it is dried out and crisp.
- Let cool completely on the pan. Store in an airtight container at room temperature for up to 5 days.
This took a couple attempts but finally got it it to work. The first batch was too moist to really work it into a loaf. I kept at it, and after making quite a mess popped it in the oven. Took it out after 25 minutes, sliced it and put it back in, flipping every 15 minutes, but only twice. It turned out so hard I’d call it teeth breaking. Threw it all in the trash. Made a second batch but this time refrigerated the dough for about an hour. Worked it into a loaf and let it sit for a bit so it wasn’t too cold and popped it into a 325 oven for 30 minutes. Sliced it and put it back in for 30 minutes, flipping every 10 minutes. Worked great this time! I don’t have a problem with my oven temp, and I didn’t use a dark pan, but the lower temp worked for me.