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.
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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
No, pumpkin pie filling won't work in this recipe. It already contains sugar, spices, and thickeners, which can alter the flavor and texture of the biscotti. For best results, use 100% pure pumpkin purée.
Absolutely! Fold in a handful of mini chocolate chips, chopped pecans, or dried cranberries after mixing the dough.
It's completely normal for biscotti to develop cracks as they bake - especially with softer doughs like pumpkin biscotti. The cracks don't affect the flavor or texture, and many bakers see them as part of biscotti's charm.
Pumpkin biscotti stay fresh for up to 2 weeks when stored in an airtight container at room temperature.
Yes! Store baked biscotti in a freezer-safe container for up to 3 months. You can also freeze the shaped logs before the second bake for up to 2 months-thaw and slice when ready.
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.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ 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
How to Make Pumpkin Biscotti Step-by-Step
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Ingredients
- 1 cup flour, all purpose 142 grams
- 1 cup flour, whole wheat 156 grams
- 1 teaspoon baking powder 4 grams
- 4 teaspoons pumpkin spice 8 grams
- ½ teaspoon salt 3 grams
- 2 eggs room temperature
- ¾ cup brown sugar 150 grams
- ½ cup pumpkin puree 120 grams
- ¼ cup vegetable oil 60 mL
- 2 teaspoons pure vanilla extract 10 mL
Instructions
- Preheat oven to 325° F. Position rack in the center.
- Line baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, pumpkin spice, and salt).
- In another bowl, whisk together eggs and brown sugar for a few minutes.
- Add the pumpkin puree, oil, vanilla extract, and whisk together for another minute or so.
- Add the liquid ingredients to the dry ingredients; stir with a wooden spoon or spatula until just incorporated.
- Use a large spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log.
- Bake for approximately 30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
- Remove from baking sheet and transfer to cutting board.
- Using a serrated knife, slice cookies at an angle about ½ inch (1.25 cm) thick.
- Place slices back on the baking sheets, and return them to the oven for about 10 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
- Place on a wire rack to cool.
Video
Notes
- 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.
Nutrition
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.
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Faith Whitman
Maria, What can I say? These are amazing. Easy to make and so delicious. I added toasted, slivered almonds and dried cranberries and they just taste like the holidays. I have been baking using pumpkin a lot this season and my daughter always complains that there is not enough of a pumpkin taste. Well, these did the trick. So pumpkiny and delicious. Thank you, thank you, thank you. I have subscribed to your emails and am looking forward to many more fabulous recipes from you.
Grateful,
Faith
Maria
How wonderful Faith! I am so thrilled to read this. Thanks so much for taking the time to share. I love the addition of almonds and cranberries… so festive!
Nel
I have made this recipe twice. The first time I wished that there was a little more, since it seemed to be eaten so quickly. So the second time I made it as one and a half proportions, which still fit onto the baking sheet in two biscotti loafs and I had enough “extra” to give some away. Thank You for this lovely recipe.
Maria
How wonderful Nel! Thanks so much for sharing.
Barbara Miller
Made these today. Great recipe. I made one log as is and added chopped dried cranberries to the other one. Didn’t have parchment paper so used shiny side up foil lightly sprayed with pan spray, worked great! This will be a keeper recipe in my house, thanks so much for sharing.
Maria
Great idea Barbara! Thanks so much for sharing! Thrilled to read you enjoyed the biscotti.
LeeAnne Gelfand
I enjoy baking a lil something something for my nurse daughter and her colleagues for the night shift. Coffee break at 3 am deserves some love. I made these today for tonight’s night shift. Easy peas and a delicious delight. I will make these again. Do you think I could use butter in this recipe? Thank you.
:o)
Maria
God bless your daughter. I had the privilege of working with wonderful nurses during my career… they are truly so special.
How very thoughtful of you Lee Anne. Although I have not tried, I imagine you should be able to replace the oil with butter. Would love to hear about your results if you do decide to try it. Thanks for stopping by.
Connie
I have never made biscotti. With you modifications, do you mean you totally eliminated the oil in the pumpkin biscotti?
Maria
Thanks for your interest Connie. Yes. Hope you get a chance to try it!
tracy beary
can you make these with all ap flour instead of wheat?
Maria
Thanks for your interest Tracy. I have never tried, but I imagine it should work. Would love to hear about your results if you do decide to try it.
T
I made these today. They smelled absolutely amazing while in the oven. The kids woke up to the aroma of pumpkin and spice filling the house! But, unfortunately, when I took them out of the oven and tasted one, I was a little bummed. I knew right away what happened. I didn’t put any salt in it. So I went back to check the recipe again (I was pretty certain I had followed it exactly). And sure enough, the recipe didn’t have it listed. So I checked your mom’s almond biscotti recipe and it calls for a half tsp.
An honest mistake when to make when you transcribed. I’m just kinda kicking myself for not catching it when I made them.
Maria
Oh no!!! I’m so sorry! I will make the correction ASAP. Thanks so much for letting me know, totally appreciate it!
Grace Paolucci
Easiest and fastest biscotti recipe I’ve ever made. The pumpkin twist is perfect for the season and I will be serving these over thanksgiving weekend.
Maria, I’ve made several of your recipes and each one is an A+… you are very talented.
What I love most about your offering is how a significant amount of your content is dedicated to preserving (and testing and standardizing) our shared culinary history (la cucina povera … aka nonna’s skills, knowledge and talents from all parts of Italy). I recommend your site to everyone I know. Grazie mille.
Maria
Thank you so much for your kind words Grace… they truly mean a lot to me. Yes, these pumpkin biscotti are super easy to make and they capture the essence of fall. Thank you so much for taking the time to share your thoughts, you made my day ♥
Bela Butalia
Thank you Maria for a super recipe. I used it to make a cake by lowering the oven temperature and skipping the slicing and toasting, as I was making it to take for tea with some neighbours! They lived it. But I also made a new recipe with thesebguidelines. As I have to control my sugar and white flour intake, I made breakfast flapjacks by reducing the oil, 1 tbsp sugar only and substituting white flour (used just 1/8th) with oats, and adding milk. They came out super. A tiny drizzle of honey on top of the hot flapjack was the cherry on the cake.
Am greatly inspired to try your other recipes too. Thanks again.
Maria
My pleasure Bela! I absolutely love your variations… thanks so much for sharing! Truly appreciate you taking the time to write ♥
Nicoletta De Angelis Nardelli
These are just too adorable (and I easily guess, pretty good!) No, I didn’t know you can have biscotti with any flavor! And I definitely love the pumpkin and spice flavor of these ones. Another great recipe, Maria!
Maria
Ahh, thanks Nicoletta. Yes, these pumpkin biscotti are/were definitely a hit! If you like pumpkin spice flavors, you will love them. Thanks so much for stopping by ♥