There’s something magical about the first crisp autumn morning when I pull out my favorite mixing bowls and start baking pumpkin spice biscotti. The scent of cinnamon, nutmeg, and cloves fills my kitchen as I’ve done every fall for the past fifteen years. These twice-baked Italian cookies became my signature treat after countless trial runs getting that perfect crunch that holds up beautifully when dunked in coffee took me three seasons to master!
What makes these pumpkin spice biscotti special? That satisfying snap when you bite into them, followed by warm spice flavors that taste like autumn in cookie form. The secret’s in the double bake first as logs, then sliced into delicate pieces that crisp up just right. My neighbors know when I’m baking these because the aroma drifts down the street, and honestly? I’ve had friends text me asking when the next batch will be ready!
Why You’ll Love This Pumpkin Spice Biscotti
Let me tell you why these pumpkin spice biscotti have become my go-to autumn treat year after year. First, that incredible crunchy texture they’ve got just the right snap without being rock-hard, so they hold up beautifully when dunked in your morning coffee without crumbling to bits.
Speaking of coffee, these are absolutely perfect with a hot drink. The warm spices mingle so nicely with espresso or tea, and the sweetness level is balanced just right, so it doesn’t overwhelm your beverage.
What I really love is how easy they are to customize. Not a pecan person? Swap in walnuts or skip nuts altogether. Want extra spice? Add a pinch more cinnamon. The dough handles additions beautifully.
And here’s my secret baker’s tip: they’re fantastic make-ahead cookies! I always double the batch because they keep so well in an airtight container. Actually, they seem to get better after a day or two as the flavors meld.
Pumpkin Spice Biscotti Ingredients
After years of testing, I’ve found these simple pantry staples create the absolute best pumpkin spice biscotti. Trust me, don’t skip lining up all your ingredients before starting! Here’s what you’ll need, grouped the way I prepare them in my kitchen:
Dry Ingredients
- 2 cups all-purpose flour (spoon and leveled!)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (my secret: I sometimes add an extra pinch of cinnamon)
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (pack it in there, this adds amazing moisture)
- 1/2 cup pumpkin puree (not pumpkin pie filling!)
- 1 large egg (room temperature works best)
- 1 teaspoon vanilla extract
The Good Stuff (Optional but Recommended)
- 1/2 cup chopped pecans (optional, but they add such lovely crunch)
See? Nothing fancy, just good ingredients combined the right way. Now let’s turn this into something magical!
How to Make Pumpkin Spice Biscotti
Okay, let’s get baking! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is patience, biscotti take time, but oh man, are they worth it!
Mixing the Dough
First things first, preheat that oven to 350°F (175°C) and line your baking sheet with parchment paper. Now, here’s my trick for perfect dough: start by whisking all your dry ingredients together in one bowl. In another bowl, mix the sugars, pumpkin puree, egg, and vanilla until they’re smooth and gorgeous.
Now, the important part add the dry ingredients to the wet gradually, folding gently with a spatula. Don’t overmix! You want to stop as soon as the flour disappears. If you’re adding pecans, fold them in last with just a few turns. The dough should be slightly sticky but hold together when pressed.
Shaping and First Bake
Turn your dough out onto the prepared baking sheet and divide it in half. With lightly floured hands, shape each half into a log about 12 inches long and 3 inches wide, think ruler-straight baguette shapes. Flatten them slightly (about 1/2 inch thick) so they bake evenly.
Slide them into the oven for 25 minutes. They’re done when they’re firm to the touch and just starting to crack on top. Here’s where patience comes in: let them cool for exactly 10 minutes. Any less and they’ll crumble when slicing; any more and they’ll be too hard to cut!
Slicing and Second Bake
Using a sharp serrated knife, slice the logs diagonally into 1-inch pieces. Angle your knife at about 45 degrees. This gives you those beautiful, traditional biscotti shapes that crisp evenly. Lay the slices cut-side down on the baking sheet (they can be close but shouldn’t touch).
Bake again for 10 minutes, flip them over, then bake another 10 minutes until they’re crisp and golden. Let them cool completely on the sheet. I know it’s tempting, but warm biscotti are still soft inside! The crunch comes as they cool.
See? Not hard at all, just follow these steps carefully, and you’ll have perfect pumpkin spice biscotti that’ll make your kitchen smell like autumn heaven!
Expert Tips for Perfect Pumpkin Spice Biscotti
Over the years, I’ve learned a few secrets that can turn your biscotti from good to phenomenal. First, always measure flour correctly, spoon it into the cup, then level with a knife. Packed flour leads to dense biscotti. I also swear by checking your oven temp with a thermometer; uneven heat can ruin texture.
Lastly, store these in an airtight container to maintain crunch. Trust me, this step is key, my first batch got soggy in a cookie jar!**
Pumpkin Spice Biscotti Variations
One of my favorite things about this recipe is how easily you can make it your own! If you’re out of pumpkin pie spice, just use 2 teaspoons cinnamon + 1/4 teaspoon each nutmeg and cloves, it’s nearly the same cozy flavor. Not a pecan person? Try dried cranberries for a tart pop or dark chocolate chips for decadence.
For gluten-free friends, I’ve had great results swapping in a quality 1:1 gluten-free flour blend (just add an extra tablespoon of pumpkin puree). The possibilities are endless!
Serving and Storing Pumpkin Spice Biscotti
Nothing beats dipping these pumpkin spice biscotti into a steaming cup of espresso or spiced chai. The flavors just sing together! For a real treat, I sometimes drizzle them with white chocolate when serving to guests. They’ll keep their perfect crunch for up to 2 weeks in an airtight container (if they last that long, mine never do!). Pro tip: Layer them between sheets of parchment so they don’t stick together. The freezer? Absolutely! Just pop them in a ziplock bag for up to 3 months of autumn goodness anytime.
Pumpkin Spice Biscotti Nutrition Facts
I know we don’t bake biscotti for health food, but it’s nice to know what’s in each delicious bite! Here’s the scoop on these pumpkin spice treats (based on 1 biscotti without nuts):
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 2.5g (0.5g saturated, 1.5g unsaturated)
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Remember, these values are estimates and will vary based on your exact ingredients and any substitutions you make. Adding pecans will bump up the healthy fats and protein slightly, not that I’m counting when I’m dunking these in my afternoon coffee!
Pumpkin Spice Biscotti FAQs
After sharing this recipe with so many friends over the years, I’ve gotten the same few questions popping up, so let me save you the trouble of texting me at odd hours!
Can I freeze pumpkin spice biscotti?
Absolutely! These freeze like a dream. In fact, I always stash half my batch for later. Just pop them in a freezer bag (squeeze out all the air) and they’ll keep their perfect crunch for up to 3 months. No need to thaw, just pull them straight from the freezer to your coffee cup!
Why is my biscotti dough so sticky?
Oh, I’ve been there! Pumpkin puree can make the dough a bit clingy, especially on humid days. My trick? Just sprinkle in 1 tablespoon of flour at a time until it holds its shape when pressed. The dough should feel like firm playdough, sticky enough to hold together but not so wet it sticks to your fingers.
Can I leave out the nuts?
Of course! I actually make nut-free versions for my niece’s school bake sales. The biscotti will be slightly less crunchy but still delicious. If you want that extra texture without nuts, try tossing in some toasted coconut flakes or rolled oats; they add a similar satisfying bite.
See? No biscotti crisis is too big, we can’t solve it together, happy baking!
Go ahead, grab your mixing bowls and make your kitchen smell like autumn heaven! I’d love to see your pumpkin spice biscotti creations. Snap a photo of those golden-brown beauties (maybe with your morning coffee steaming beside them?) and tag me with #PumpkinSpiceBiscotti. Nothing makes me happier than seeing fellow bakers enjoying this recipe that’s been my fall tradition for so many years. And hey, if you discover any brilliant twists on the recipe, share those too! My neighbor once added orange zest to hers and now I’m obsessed. Happy baking, friends!
For more delicious recipes and cooking inspiration, check out Family Tastes.
Print
28 Irresistible Pumpkin Spice Biscotti That Crunch Perfectly
- Total Time: 1 hour
- Yield: 20 biscotti 1x
- Diet: Vegetarian
Description
Crunchy pumpkin spice biscotti with warm autumn flavors, perfect for dipping in coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and pumpkin pie spice in a bowl.
- In another bowl, mix sugars, pumpkin puree, egg, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in pecans if using.
- Shape dough into two logs on the baking sheet. Flatten slightly.
- Bake for 25 minutes until firm. Let cool for 10 minutes.
- Slice logs diagonally into 1-inch pieces. Lay slices cut-side down.
- Bake for another 10 minutes per side until crisp.
- Let cool completely before serving.
Notes
- Store in an airtight container for up to 2 weeks.
- For softer biscotti, reduce second bake time by 2-3 minutes.
- Substitute walnuts or almonds for pecans if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg