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Pumpkin Walnut Biscotti

Pumpkin Walnut Biscotti

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  • Author: Maegan - The BakerMamma
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 18
  • Category: Dessert


Deliciously crunchy Pumpkin Walnut Biscotti to keep your coffee good company this fall!


  • 2 and 1/2 cups whole wheat flour
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 and 1/2 cups chopped walnuts, divided
  • 1 cup light brown sugar
  • 3/4 cup pure pumpkin
  • 1 teaspoon vanilla
  • 2 large eggs


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder and salt. Stir in 1 cup chopped walnuts.
  3. In the bowl of an electric mixer, beat the brown sugar, pumpkin, vanilla and eggs on low speed until well combined. Add the flour mixture, one cup at a time, until a thick dough forms.
  4. Form dough into a large loaf on the prepared baking sheet. Press remaining 1/2 cup chopped walnuts into the top and around the sides of the loaf. Sprinkle generously with brown sugar.
  5. Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
  6. Using a serrated knife, cut the loaf into 1/2 inch thick slices and place flat on the parchment-lined baking sheet. Bake for about 45 minutes, flipping biscotti every 15 minutes, until it is dried out and crisp.
  7. Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 5 days.