How to Make Pumpkin Biscotti Step-by-Step

A few fall cookies, specifically pumpkin biscotti, on a wooden serving board.

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.

Course cookies

Cuisine Italian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 73kcal

Author Maria Vannelli RD

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

I prefer to make my own Pumpkin Spice blend, since most store-bought mixes often contain sulfites to keep them fresh.

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition