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    You are here: Home / Desserts / Cookies / Pumpkin Spice Biscotti

    Pumpkin Spice Biscotti

    October 28, 2015 Updated May 1, 2020 BySam 28 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    Classic biscotti with an autumnal twist–this pumpkin biscotti is loaded with spices, pecans, and plenty of pumpkin flavor, then drizzled with a slightly spiced white chocolate drizzle!

    pumpkin biscotti drizzled with white chocolate on orange plate

    This will probably be my last pumpkin spice post for the season.  Probably.

    As someone who openly doesn’t really like pumpkin-flavored foods, an obscene number of cans of the stuff have made their way through my kitchen this season (mostly to test my pumpkin cheesecake).  And I’ll admit, I’ve tried and loved every single one of the recipes that have resulted from my trials that I’ve shared here with you on the blog, and I think you might just love them even more (especially if you aren’t coming to the table with a bias against pumpkin, as I was).

    pumpkin spice biscotti on orange plate on fall tablescape

    Once you understand the basics of cooking with pumpkin (primarily that it’s mostly made of water), it’s really quite fun to cook with, and I’m starting to think pumpkin could be infused into just about any recipe (and have had to refrain myself from some questionable experimentation at times. Pumpkin drinks… questionable. Pumpkin muffins… you’re on the right track).

    While these biscotti are slightly softer than traditional biscotti, the difference is minimal (and possibly could be diminished if cooked a bit longer, if you have the patience for that sort of thing).  They have just the right amount of spice, tempered by a liberal drizzle of spiced white chocolate, and each slice is punctuated with plenty of pecan pieces.

    I’m also not a fan of coffee, but from what I’ve heard these would go wonderfully with a hot cup of the stuff.

    pumpkin biscotti on baking sheet

    So, pumpkin-lovers, eat your heart out.  I’m quite certain pumpkin will be making a return next year, if I can hold off that long.

    More Recipes to Try: 

    • Pumpkin Cupcakes
    • Pumpkin Bars
    • Pumpkin Cake
    • Pumpkin Chocolate Chip Cookies

    Enjoy! Special thanks for this recipe goes to my cousin, Leanne, for suggesting I try my hand at pumpkin spice biscotti…. Hi Leanne! 

    pumpkin biscotti on orange plate

    Pumpkin Spice Biscotti

    Classic biscotti with an autumnal twist!
    4.67 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 24 slices
    Calories: 198kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup sugar
    • 4 Tbsp butter softened
    • ½ cup pumpkin pie filing
    • 1 large egg
    • 1 ½ tsp vanilla extract
    • 3 cups all-purpose flour
    • 1 Tbsp pumpkin spice
    • 2 tsp baking powder
    • ½ tsp salt
    • ½ tsp cinnamon
    • ⅛ tsp ground ginger
    • ¾ cup chopped pecans
    • 1 large egg lightly beaten (for brushing over biscotti)

    Glaze

    • 1 ½ cup premium white chocolate chips
    • ½ tsp pumpkin spice
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375F and line a cookie sheet with parchment paper.
    • In KitchenAid (or with electric mixer) beat together sugar, butter, and pumpkin pie filling until light and fluffy.
    • Add egg and beat until combined.
    • Stir in vanilla extract.
    • In separate, large bowl, whisk together flour, pumpkin spice, baking powder, salt, cinnamon, and ground ginger.
    • Gradually add flour mixture to pumpkin mixture, beating on low-speed and pausing occasionally to scrape down sides of bowl
    • Stir in pecans.
    • Spoon dough out onto prepared baking sheet in two mounds. Lightly flour your hands and form dough into two 10”x2” logs.
    • Bake 25 minutes, remove from oven (do not turn oven off) and allow to cool for 20 minutes.
    • Once biscotti has cooled, carefully lift parchment paper holding baked loaves onto a
    • cutting board and line cookie sheet with a new sheet of nonstick parchment paper.
    • Cut biscotti loaves diagonally into ¾” slices and place cut-side down onto prepared cookie sheet.
    • Bake on 350F for another 12 minutes (until biscotti is dry), remove from oven and allow to cool completely.
    • Prepare glaze by melting white chocolate in microwave-safe bowl at 15-second increments, stirring frequently, until melted.
    • Stir in pumpkin spice and drizzle melted chocolate over biscotti. Allow chocolate to cool/harden before serving.

    Nutrition

    Serving: 1slice | Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 112mg | Fiber: 1g | Sugar: 15g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    Pumpkin Spice Biscotti SugarSpunRun
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    Reader Interactions

    Comments

    1. Leslie

      November 07, 2020 at 2:45 pm

      5 stars
      There are AMAZING!! Not only was this my first successful batch of biscotti but the flavor balance is absolutely perfect! Highly recommend!

      Reply
      • Sugar Spun Run

        November 07, 2020 at 8:46 pm

        Thank you so much, Leslie! I am so happy to hear that you enjoyed them. 🙂

        Reply
    2. Jane

      September 19, 2020 at 1:06 pm

      Love this recipe. My question is after my third batch. It seems my batches all come out crumbly after the first bake and cut.. Suggestions what I am doing wrong? I make biscotti all the time so I am puzzled. But love the flavor, love the texture too…just wish looked more like biscotti wedges!

      Reply
      • Sam

        September 30, 2020 at 4:59 pm

        Hi Jane! Honestly I am a bit puzzled too, I have not experienced this before. I am going to have to try and troubleshoot it in my own kitchen and get back to you!

        Reply
    3. Tom

      November 14, 2019 at 5:43 am

      Hi.
      Looks like I’m a bit late to the game, it being 2019 now. I want to give your recipe a try, but I have a couple of questions. First, do you have any thoughts about using pumpkin purée, rather than pumpkin pie filling, since the recipe is already spiced and sweetened? Also, I’m thinking about cutting the nuts to a half cup, and adding a half cup of dried cranberries. Would that mess things up?
      Thanks, Tom

      Reply
      • Sam

        November 14, 2019 at 2:27 pm

        It might need a bit more spice added (pumpkin pie spice would be great if you have some) but other than that it should be fine I would think. Also reducing the nuts/increasing the dried cranberries should be totally fine. Enjoy! 🙂

        Reply
    4. Terry

      October 08, 2018 at 1:55 pm

      Can’t wait to try them! One question though, do you brush on the egg before the first bake or the second?

      Reply
      • Sam

        October 08, 2018 at 9:00 pm

        Brush the outside of the log with egg before baking the log.

        Reply
    5. Anne

      November 01, 2015 at 6:52 pm

      Hahaaa I’m on the same boat as you -I’ve waded through a sea of canned pumpkin with more failed recipes than I care to admit. I feel like I’m about to go through another one with your recipe though!

      Reply
      • Sam

        November 03, 2015 at 12:00 pm

        Haha, thanks, Anne! 😀

        Reply
    6. Kathy @ Beyond the Chicken Coop

      November 01, 2015 at 10:21 am

      I love pumpkin and these look like just what I need….right now! These biscotti would be perfect for dunking into my coffee.

      Reply
      • Sam

        November 03, 2015 at 12:00 pm

        Thank you, Kathy! 🙂

        Reply
    7. Marsha | Marsha's Baking Addiction

      October 29, 2015 at 4:15 pm

      These look so delicious! I’ll take a plateful! 🙂

      Reply
      • Sam

        October 29, 2015 at 4:21 pm

        Thank you, Marsha!! 🙂

        Reply
    8. Amanda

      October 29, 2015 at 10:54 am

      I love making biscotti, but I’ve never made ones with pumpkin before. Delicious! And they’re so pretty!

      Reply
      • Sam

        October 29, 2015 at 10:55 am

        Thank you, Amanda!!

        Reply
    9. Katie C

      October 29, 2015 at 10:27 am

      These look beautiful and so delicious! Can’t wait to give them a try!

      Reply
      • Sam

        October 29, 2015 at 10:29 am

        Thank you so much, Katie!

        Reply
    10. Beeta @ Mon Petit Four

      October 29, 2015 at 4:43 am

      Your biscotti is so beautiful! It truly looks perfect. Also very original – I’ve never seen pumpkin biscotti! Also that glaze…heaven!

      Reply
      • Sam

        October 29, 2015 at 10:29 am

        Aww, thank you so much, Beeta! You are so sweet 🙂

        Reply
    11. Annie @ The Garlic Diaries

      October 28, 2015 at 6:55 pm

      5 stars
      You are speaking my language, girl! Count me in for anything pumpkin spice :). Pinned!

      Reply
      • Sam

        October 29, 2015 at 10:28 am

        Thank you, Annie!! 🙂

        Reply
    12. Jessica @ Sweetest Menu

      October 28, 2015 at 6:00 pm

      Wow! These are gorgeous Sam! I have never made biscotti before but yours looks absolutely perfect!

      Reply
      • Sam

        October 29, 2015 at 10:28 am

        Thank you so much, Jess! 🙂

        Reply
    13. Jess @ Flying on Jess Fuel

      October 28, 2015 at 3:58 pm

      Oooh these look so good! I’ve never made biscotti, but I really love them. And they’re such a great gift! Maybe I’ll have to make some this holiday season!

      Reply
      • Sam

        October 28, 2015 at 4:01 pm

        Thank you, Jess! 🙂

        Reply
    14. Medha @ Whisk & Shout

      October 28, 2015 at 12:27 pm

      I’d love to dunk this in some chai! So delicious 🙂

      Reply
      • Sam

        October 28, 2015 at 12:27 pm

        Thank you, Medha!!

        Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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