Pumpkin M&M’S® Biscotti

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your cup of coffee!

**This post is sponsored by M&M’S®. I am excited to partner with them in creating delicious recipes, all opinions are 100% my own***

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your coffee or hot cocoa!

Are you a dunker? I didn’t realize there are some people who HATE dunking food in their coffee or milk?

I recently found out my dad is one of those anti-dunkers. He hates the soggy food and stray crumbs.

Where I, on the other hand, LOVE to dunk cookies and biscotti in my coffee. And I LOVE to have cake soup (which is a slice of cake in a bowl with milk poured all over it).

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your coffee or hot cocoa!

I learned years ago that biscotti is actually rather easy to make. I had always loved this morning treat, but it wasn’t until I began making it at home that I realized how simple it is to create! The best part? You can create so many different flavors imaginable. The end result is crunchy cookies begging to be dipped in coffee or hot cocoa.

Yes, your heard that correctly. Biscotti is basically a cookie meant for dunking. Genius right?

Know what else is genius? Making a pumpkin biscotti with M&M’S® Baking Bits.

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your coffee or hot cocoa!

It’s the perfect fall snack. You can find the colorful M&M’S® Baking Bits in your baking aisle at your local grocery store, Target, or Walmart. They come in a semi-sweet version or milk chocolate. I used the M&M’S® Minis Milk Chocolate Baking Bits in today’s recipe.

I love the chocolate paired with the pumpkin. And the little “crunch” of the candy coating adds a great texture to these biscotti.

A few tips about making biscotti:

  • Use parchment paper on your baking sheet. This prevents your biscotti from sticking to your baking sheet and helps with easy clean up!
  • Use your hands to pat the biscotti into two logs, measured 2-inch by 12-inch. Add a little extra flour to hands if they begin to stick. Make sure to pat them so they are even in height, this helps ensure an even baking time.
  • Use a serrated knife to cut the biscotti after baking. This helps to not only cut through the candy inside, but prevents the biscotti from “tearing” during the cutting process. Use tongs to place each piece on it’s side for the next part of baking.
  • I melt my white chocolate morsels for 30 seconds in the microwave and stir until smooth (adding an additional 30 seconds to melt completely). I pour this melted white chocolate onto a pie plate and then dip my cooled biscotti into the melted chocolate. Immediately sprinkle with your M&M’s Baking Bits.
  • Store biscotti in an airtight container (or resealable plastic bag) for up to two weeks. ENJOY.

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your coffee or hot cocoa!

I’ve partnered up with M&M’S® to help create delicious content for their new Pinterest page! Be sure to head on over there for some great recipe ideas using your favorite candy!!

Connect with M&M’S®:

website | pinterest | facebook | twitter

Yield: 24 biscotti

Pumpkin M&M's Biscotti

Prep Time 45 minutes
Cook Time 45 minutes


  • 2 large eggs
  • ½ cup pure pumpkin (not pie filling)
  • 1 cup granulated sugar
  • ¼ cup light brown sugar, packed
  • ¼ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp allspice
  • ½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 2 ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 package (10 oz) M&M’S® Minis Milk Chocolate Baking Bits
  • 1 package (11 oz) white chocolate chips


  1. Preheat oven to 35oF. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
  2. In an electric mixer, combine eggs, pumpkin, sugars, and spices. Beat until well combined. Add in flour and baking powder. Beat until blended.
  3. Quickly, yet gently, fold in all but ½ cup of the baking bits.
  4. Divide dough in half. Form two, 12-inch by 2-inch logs onto the parchment paper lined baking sheet. Using your hands (and extra flour as needed) shape into logs, patting evenly.
  5. Bake for 25 minutes. Remove from oven. Using a serrated knife, cut each log into 12 even pieces. Use a pair of tongs to turn each piece of biscotti onto it's side. Return to oven.
  6. Bake an additional 10 minutes. Remove from oven. Using tongs, flip biscotti to opposite side. Return to oven and bake an additional 10 minutes.
  7. Remove from oven and cool completely.
  8. For the topping, melt white chocolate chips in microwave safe bowl for 30 seconds. Stir and heat for an additional 30 seconds. Stir until smooth. Spread melted white chocolate over the tops of each piece of cooled biscotti. You can do this with a knife, or pour melted chocolate into a pie plate and dunk the tops of each piece, shaking off the excess.
  9. Immediately sprinkle on the remaining baking bits. Allow to set, about 15 minutes. Store in airtight container for up to two weeks. ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for a fall snack idea? This Pumpkin M&M’S® Biscotti has the perfect crunch and tastes amazing dunked in your coffee or hot cocoa!

Disclaimer: This post is in partnership with M&M’s. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Shugary Sweets possible.


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 24, 2015

Comments & Reviews

  1. And this put an end of my diet 😀 Amazing recipe, I`m sure that my whole family will love this. We are M&Ms – holics…. What can I say M&Ms + biscotti + pumpkin there is no way of not getting something unique. Thank you for this recipe 🙂

  2. Oh, my goodness!  What a yummy treat!  I made the biscotti yesterday, and my husband’s comment was, “I like this recipe better than the biscotti you usually make.”  Believe me…that was a major compliment from my hubby!  We visited Aachen, Germany two years ago and fell in love with their traditional  printen cookie.  The warm, spiciness of the biscotti took us back to Germany!  Thank you so much for a fabulous recipe.

  3. I love this recipe! I have never made biscotti before but I love that this one is packed with M&Ms, white chocolate AND pumpkin! So fun.

  4. Biscotti, M&Ms, pumpkin….all things that remind me of my Nana, all in one cookie. One mouthful of these would pure nostalgia! I bet she would have adored these.

  5. So, is there such a thing as a partial dunker???  Because I like to dunk…until the soggy crumbs start showing up, then I’m over it.  I love that you added the M&M’s goodness to this fun fall biscotti!  

  6. Oh I am SO a dunker!!! And these would be prime for my coffee right about now – loving the mini M&Ms on top!

  7. Okay, first of all, cake SOUP?! You crazy, girl, but in the best way. I need to get me some of that. It never occurred to me to go all out like that!
    And second, I’m usually not one to rush over to the biscotti. But with that glaze on top, and the M & Ms, I could really cuddle up with a batch of this right now. Looks so happy!

    1. Cake soup is the BOMB. Don’t knock till you try it 🙂 I love a crunchy biscotti with my coffee. You should totally try it!

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