Pumpkin Biscotti

Make your coffee break even better with these Pumpkin Biscotti. Full of autumn spices and topped with a white chocolate icing, this is a fall treat that is perfect for breakfast or dessert!

Love pumpkin in the morning? Be sure to whip up a batch of our favorite pumpkin scones or pumpkin donuts today.

Pumpkin spice biscotti drizzled with white chocolate icing.

Why this Recipe Works

You know the only thing better than coffee? It’s what you eat WITH your coffee!

Biscotti and coffee were made for each other. The hard crunchy cookie is delicious on its own but when you dip it in a hot cup of coffee it’s absolutely magical.

I’ve been making homemade biscotti for a while now (remember this Snickerdoodle biscotti??), so it was only natural that I’d need a pumpkin spice version for fall.

  • Easy to make!
  • Packed with flavor in a crispy cookie
  • Topped with white chocolate icing

Cookies for breakfast anyone? Be sure to try our caramel macchiato biscotti too! Serve it up with a big Pumpkin cream cold brew coffee!

Ingredient Notes

Ingredients needed to make pumpkin spice biscotti.

You’ll find the usual cookie baking ingredients are needed for biscotti.

  • Flour, sugar, eggs.
  • Pumpkin puree- be sure to buy the pure pumpkin (not pumpkin pie filling).
  • Spices- cinnamon, cloves, nutmeg, allspice, ginger. You can swap these out for our pumpkin pie spice mix too!
  • White chocolate- use either a good quality white chocolate chip, or Ghirardelli white chocolate melting wafers.
  • Pecans- can be omitted, or add to only half the batch. We love to sprinkle some toasted pecans on the icing.

How to Make Biscotti

Step by step photos showing how to make pumpkin spice biscotti.

Making biscotti is a multi step process but once you do it once or twice it hardly feels like any more effort than the average rolled out cookie or biscuit.

STEP 1. Make the biscotti dough

In a mixer, combine eggs with canned pumpkin and vanilla extract. Beat until creamy then add the spices and other dry ingredients until the crumbly dough becomes smooth.

Divide dough in half and add chopped nuts to the dough (or half the dough if you want to make some nut free).

STEP 2. First bake

Use your hands to form two 12 inch long logs (about 2-3 inches wide) from your two halves of dough. Bake in a 350 degree oven for 25-30 minutes. Remove the biscotti logs from the oven and turn it down to 300 degrees.

Allow biscotti to cool for about 15 minutes.

STEP 3. Slice

Using a serated knife, slice the biscotti into 1 inch thick slices. Lay each slice on it’s side and return to the oven for an additional 10 minutes.

Remove from the oven, flip sides, and bake an additional 10 minutes. Then remove from oven and let the biscotti cool before dipping in frosting, if desired.

White Chocolate Biscotti Frosting

Pumpkin biscotti on a white plate.

This frosting adds the perfect sweet creamy finish to the toasty biscotti! Pumpkin pie spices in the icing bring a touch more spice to the treat that reminds me of a pumpkin spice latte.

To make it, you just melt white chocolate morsels (or I prefer the Ghirardelli white chocolate melting wafers) with a pinch of pie spices in the microwave then stir to combine everything together.

I’ve frosted my biscotti in two ways:

  1. You can dip the bottom side of each cookie into the chocolate  and let he chocolate set for an hour.
  2. Or, if you prefer,  put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!

Tips & Tricks

  • The pecans are optional but add a nice element of texture and spice to the biscotti. Feel free to toast the pecans before using! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
  • White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
  • Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
  • The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
Pumpkin biscotti stacked on a white plate to serve.

Recipe FAQs

How long does biscotti stay fresh?

Pumpkin Biscotti keeps well in an airtight container or ziploc bag at room temperature for about two weeks.

Can you freeze biscotti?

Biscotti loses some of it’s crispiness when thawed. To get the crunch factor back, toast thawed biscotti for a few minuts in an oven at 250 degrees F. (Only do this without the white chocolate icing).

More Pumpkin Recipes

Easy Cookie Recipes

See all Cookies recipes

Pumpkin Spice Biscotti

5 from 9 votes
By: Aimee
Make your coffee break even better with these Pumpkin Biscotti. Full of autumn spices and topped with a white chocolate icing, this is a fall treat that is perfect for breakfast or dessert!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 24 biscotti

Ingredients 

  • 2 large eggs
  • ¾ cup pumpkin puree
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 ¾ cups all-purpose flour
  • 1 ½ cups light brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup pecans chopped (optional)
  • 11 oz white chocolate morsels
  • ½ teaspoon pumpkin pie spice
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Instructions 

  • In mixer, combine eggs, pumpkin and vanilla. Beat until creamy. Beat in spices. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
  • Fold in chopped pecans.
  • Form two 12-inch long logs (about 2-3 inches wide) on a parchment lined baking sheet. I use my hands to press dough into the shape.
  • Bake in a 350 degree oven for 25-30 minutes. Remove from oven.
  • Turn oven down to 300 degrees. Allow biscotti to cool for about 15 minutes. Using a serated knife, slice biscotti into 1-inch thick slices. Lay each slice on it’s side and return to the oven for an additional 10 minutes. Flip biscotti to opposite side and cook an additional 10 minutes. Remove from oven. The biscotti will continue to harden as it cools.
  • In microwave safe bowl, add white chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
  • You can frost the biscotti by dipping the bottoms into the chocolate mixture, and letting the chocolate set (about 1 hour). Or put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!

Notes

  • The pecans are optional but add a nice element of texture and spice to the biscotti! You could also substitute candied or cinnamon-sugar pecans for even more sweetness.
  • Use our pumpkin pie spice mix for best flavor!
  • White chocolate melting wafers or vanilla candy wafers can be substituted for the chocolate chips. These tend to set up a little softer than the white chocolate morsels.
  • Make sure to use a serrated sharp knife when you are cutting the biscotti. It makes it much easier to slice!
  • The biscotti will still look a little soft when you remove them from their second turn in the oven. This is totally normal. They will harden and crunch up as they cool.
  • See blog post for more recipe tips and tricks.

Nutrition

Serving: 1slice, Calories: 203kcal, Carbohydrates: 35g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 18mg, Sodium: 147mg, Fiber: 1g, Sugar: 19g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Coffee addict that I am, I always enjoy my Pumpkin Spiced Biscotti with a cup of coffee. They’re also delicious with tea or a glass of milk! Whatever your beverage of choice, I know you’re going to love these biscotti!

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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 November 4, 2021

Comments & Reviews

  1. Oh I need to make these NOW! They look awesome.

    I can kinda understand your husband though – I don’t like pumpkin everywhere (no smoothies or lattes please, just the thought makes me gag).

  2. Oh my word! You had me at Pumpkin…but when I saw biscotti I think I drooled on my keyboard! I am sooo making this!

    I’d love for you to join my link party:
    http://tutusandteaparties.blogspot.com/2011/10/pinteresting-linky-party-week-eight.html

  3. Carrie- it’s so easy to make!
    Chantelle- thanks for following! You have to make this if you love biscotti, it’s delish. I can’t decide if I liked the spiced (with ginger and nuts) or plain better. Both yummy!

  4. This looks absolutely YUMMY!!!! I WILL be making this for my mom and myself who adore biscotti!!
    I rolled at the start of your post…MORE FOR ME!!! ROFL I am your newest follower!

  5. Wow…I”ve never made biscotti, but I think I need to now! I love all things pumpkin! I think the frosting on the bottom makes them look so pretty. Please come over and link up to my Must Try Mondays!

  6. What a great recipe! Your hubby doesn’t know what he’s missing… 🙂 (I bet you make his favorites to enjoy while you enjoy your “extra” biscotti!)

  7. I don’t know how anyone can dislike pumpkin, but as u said, more for you! This looks delicious and the frosting is the perfect touch!

  8. You know, I’ve never made biscotti. I may have to. These look excellent!

  9. We love pumpkin & biscotti! We are sugar free and GF but I can probably make subs. Visiting from Rook 17.

  10. Looks delicious! I love biscotti.. Today I was thinking whether I should make pumpkin scones or pumpkin biscotti..and decided to make pumpkin scones because biscotti seemed harder to make..someday I want to try making them!

  11. @ Joceyln- yes he seriously said that. So today I made pumpkin pound cake.

    @ Sinful Sundays and Abby- thanks 🙂

  12. These look delicious, Aimee! My husband prefers pumpkin things without chocolate, so if I don’t want to have to share then I just make something with pumpkin AND chocolate. I wish I had one of these to dip in my coffee right about now…

  13. Seriously? He said that??? You can come live with me…Pumpkin is way more than ok in my house:-) I need some of this biscotti to give me the boost I need to do 4 miles!!!

  14. Haha!!! Love the “More for Me” comment. It looks D-LISH!!! Thank you for sharing. ♥♥♥

  15. This looks like another great pumpkin treat! I can imagine the aroma of fresh baked biscotti and coffee…great post!

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