How to Make Pumpkin Biscotti Step-by-Step

Bake the best pumpkin biscotti with warm spices and a crisp, crunchy texture. A cozy Italian cookie, perfect for fall baking and dunking in your morning coffee.

It’s fall, and pumpkin spice can be found everywhere!

I’ve always enjoyed baking with these spicy and sweet spices that make up this blend -cinnamon, ginger, nutmeg, allspice and cloves. In fact, I enjoy it so much that I made my own pumpkin spice blend!

Since it's been far too long since I last shared a biscotti recipe, I couldn't resist combining my two favorites.

These pumpkin biscotti are crisp enough for dunking in coffee but never rock-hard, with just the right balance of pumpkin and warm spices. Unlike many recipes that turn out too soft or too dry, this version achieves that perfect Italian biscotti texture while still being tender enough to enjoy on their own.

Let me show you just how easy they are to make-and how they'll fill your kitchen with the most amazing fall aroma.

Jump to:

• Quick Overview
• Ingredients
• How to Make Pumpkin Biscotti
• Tips
• FAQ
• More Biscotti Recipes You’ll Love
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 20 minutes
• Cook Time: 50 minutes (includes two bakings)
• Total Time: 1 hour 10 minutes
• Yield: 24 biscotti
• Serving Suggestions: Enjoy with a hot cup of coffee or tea, add to a holiday cookie tray, or wrap as homemade gifts for the season.

Ingredients

• Flour. A combination of all-purpose and whole wheat flour provides the perfect texture for fall biscotti.
• Baking Powder. Just the right amount for the perfect rise without the aftertaste.
• Pumpkin Spice. A homemade version, without any additives, is always better.
• Salt. Easy to forget, but so important. 
• Eggs. Take your eggs out of the fridge at least 30 minutes before starting.
• Brown Sugar. This provides a rich undertone.
• Pumpkin Puree. You can make your own or purchase canned pumpkin puree.
• Vegetable Oil. A neutral-tasting oil works really well in this recipe.
• Vanilla extract. It pairs wonderfully with the pumpkin flavors.

How to Make Pumpkin Biscotti

Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper.

• Whisk the dry ingredients. In a medium bowl, whisk together 1 cup (142 g) all-purpose flour, 1 cup (156 g) whole wheat flour, 1 teaspoon (4 g) baking powder, 4 teaspoons (8 g) pumpkin spice, and ½ teaspoon (3 g) salt until well combined.
• Mix the wet ingredients. In a large bowl, whisk 2 large eggs with ¾ cup (150 g) brown sugar until smooth. Add ½ cup (120 g) of pumpkin purée, ¼ cup (60 ml) of vegetable oil, and 2 teaspoons (10 ml) pure vanilla extract. Whisk until everything is blended.

Combine the mixtures. Gradually add the wet ingredients to the dry mixture, stirring with a spatula or wooden spoon until a soft dough forms. The dough will be slightly sticky-this is normal.

• Scoop the dough. Using a large spoon or ice cream scoop, drop the dough onto the parchment-lined baking sheet. Place scoops side by side until you have two logs. 
• Shape the logs. With lightly damp fingertips, shape each log into a rectangle about 8-9 inches (20-23 cm) long and 3 inches (7.5 cm) wide. (If you prefer shorter biscotti, simply stretch the logs to 12 inches (30 cm) for smaller slices.) Smooth the tops and sides. 

• First bake. Bake for 25-30 minutes, or until each loaf is firm to the touch and the top springs back when gently pressed. Remove from the oven and let it cool for 10 minutes on the sheet pan.
• Slice the biscotti. Using a serrated knife, cut each loaf crosswise into 10-12 slices, each about ½ inch (1.25 cm) thick. Arrange the slices cut-side up on the baking sheet. 
• Second bake. Return the biscotti to the oven and bake for 5-10 minutes per side, or until dry and crisp. Please note that the longer they stay in the oven, the crunchier and harder they get. 
• Cool and enjoy. Let the biscotti cool completely on a wire rack. Store in an airtight container at room temperature for up to 2 weeks.

Tips

• No stand mixer needed-just a wooden spoon or spatula to bring the dough together.
• Cool the loaf for 5-10 minutes before slicing to prevent crumbling.
• Use a serrated knife with a gentle sawing motion-pressing down will flatten the biscotti.
• For softer biscotti, shorten or skip the second bake.
• Sprinkle with turbinado sugar before the first bake for extra crunch and sparkle.
• Add a handful of your favorite mix-ins-such as roasted pepitas, seeds, or chopped dried fruit-for extra crunch and flavor.

FAQ

More Biscotti Recipes You’ll Love

Once you master this pumpkin version, explore these other favorite biscotti flavors from my kitchen:

Looking for more? Be sure to take a look at all of my Biscotti Recipes.

Recipe Origins

If you've been here before, you already know how much I love baking biscotti. Over the years, I've built quite a collection of biscotti recipes-from cocoa biscotti to orange anise biscotti. 

This pumpkin biscotti recipe is a variation of my mom's classic almond biscotti, a family favorite I return to often. I kept her method as the base and made a few minor changes to highlight the warm flavors of pumpkin spice:

• Adjusted the eggs and oil to balance the extra moisture from the pumpkin purée
• Choose a mild, neutral oil instead of olive oil so the spices can shine
• Swapped half the all-purpose flour for whole wheat flour to add texture
• Replaced almond extract with more vanilla for a smooth, cozy flavor

The result is a crisp, spiced pumpkin biscotti with just the right amount of sweetness-perfect for dunking in coffee or tea.

I first shared this recipe in 2018, but after receiving numerous reader requests for metric weights, I decided it was time for a refresh. You'll now find both imperial and metric measurements, along with detailed step-by-step directions.

I hope your family enjoys these pumpkin biscotti as much as we do.

★★★★★ If you have made this Pumpkin Biscotti recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

I originally published this post on November 15, 2018, and republished it on September 29, 2025, with updated content and step-by-step photos. Thanks for sharing.