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These Easy Pumpkin Spice Biscotti bring together the cozy flavors of fall in a classic twice-baked Italian-American cookie.
Pumpkin purée gives the biscotti a warm seasonal character, while light brown sugar adds a rich sweetness that pairs naturally with the fragrant blend of pumpkin pie spice, cinnamon, nutmeg, and ginger.
Each bite is crisp enough for dunking yet pleasantly flavorful on its own.
The dough comes together without requiring a mixer, making this a wonderfully approachable baking project.
Although the pumpkin makes the dough somewhat sticky, a little flour and lightly greased hands make it easier to shape into two long, flattened logs.
After the first bake, the logs are cooled briefly and sliced into individual pieces before returning to the oven for their second bake.
This step creates the firm, crisp texture that makes biscotti especially satisfying alongside coffee or cappuccino.
A simple optional glaze adds another layer of sweetness. Made from powdered sugar and maple syrup, milk, water, or unsweetened almond milk, it can be adjusted to the desired consistency and drizzled over the cooled biscotti.
The finished cookies are especially inviting during fall, when their pumpkin flavor and warm spices fit naturally alongside a hot drink.
With 22 biscotti from the batch, these are suitable for sharing, serving at breakfast or dessert, or keeping on hand for a cozy coffee break.
The combination of pumpkin, brown sugar, and warming spices makes every slice taste distinctly autumnal while retaining the familiar appeal of traditional biscotti.
Cozy Pumpkin Spice Biscotti
Ingredients
Equipment
Method
- Prepare the Oven and Baking Sheet: Preheat the oven to 325°F and position a rack in the center. Spray an approximately 18 × 13-inch baking sheet with baking spray, or line it with parchment paper or a Silpat mat.
- Combine the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sea salt, and pumpkin pie spice until evenly combined.
- Beat the Butter and Sugar: In a medium-sized bowl, beat the melted, cooled butter or margarine with the packed light brown sugar.
- Add the Eggs: Add the eggs one at a time, beating for 2 to 3 minutes until the mixture becomes thick and pale.
- Mix in the Pumpkin: Beat the pumpkin purée into the egg mixture until incorporated.
- Add the Flour Mixture: Add the dry ingredients to the wet mixture a little at a time, mixing until the ingredients are combined.
- Rest the Dough: Let the dough rest for a couple of minutes in the mixing bowl.
- Turn Out the Dough: Scrape the dough onto a clean work surface using a rubber spatula. Because of the pumpkin purée, the dough may be somewhat sticky.
- Work the Dough: Use a little flour on the clean work surface to work the dough until it becomes firm enough to transfer to the prepared baking sheet.
- Divide the Dough: Spray your hands with baking or cooking spray, then divide the dough into two equal pieces.
- Shape the Logs: Shape each portion into a flattened log about 3 inches wide and 12 inches long. If using one baking sheet, position the logs a few inches apart so they do not stick together as they bake. If using two sheets, place one log on each lined baking sheet.
- Score the Logs: Use a sharp knife to lightly score each log without cutting completely through the dough. This step is optional.
- Bake the First Time: Bake the logs at 325°F for about 20 to 25 minutes, until the dough is firm but still gives slightly when pressed.
- Cool the Logs: Transfer the baking sheet to a wire rack and let the logs cool until they are comfortable enough to handle for slicing, about 15 minutes; they may sometimes be ready after about 10 minutes.
- Lower the Oven Temperature: Reduce the oven temperature to 300°F while the logs cool.
- Slice the First Log: Carefully transfer one cooled log to a cutting board. Using a very sharp knife or serrated knife, slice the log into biscotti. If using a serrated knife, use a sawing motion. Slice at a larger angle for longer biscotti or at a shorter angle for smaller pieces.
- Arrange the Biscotti: Place the sliced biscotti back on the baking sheet with the cut sides facing up.
- Slice the Second Log: Transfer the second log to the cutting board and repeat the slicing process, arranging the pieces cut-side up on the baking sheet.
- Bake the Biscotti Again: Bake the biscotti at 300°F for 7 minutes, then flip each piece and bake for another 7 minutes.
- Cool Completely: Set the baking sheet on a wire rack and allow the biscotti to cool completely.
- Prepare the Optional Icing: Place the powdered sugar in a bowl and gradually stir in the maple syrup, water, milk, or unsweetened almond milk until the desired consistency is reached.
- Check the Icing Consistency: Let some icing fall from a spoon to test it. It should flow in a ribbon and hold its shape for a few seconds before blending back into the icing.
- Adjust the Icing: If the icing is too thick, add a drop of water and test it again. If it is too thin, add a little more powdered sugar.
- Decorate the Biscotti: Transfer the icing to a squeeze bottle, piping bag fitted with a small round tip, or plastic zippered bag with one corner snipped off. Drizzle or pipe the icing over the cooled biscotti, then allow the icing to set.
Notes
- The pumpkin-based dough will be somewhat sticky, so lightly flour the work surface or spray your hands with baking spray when shaping the logs.
- The dough can be prepared entirely by hand on a clean work surface if preferred.
- Scoring the logs before the first bake is optional, but it can help indicate where the biscotti will be sliced.
- Do not cut completely through the logs when scoring.
- A very sharp knife or serrated knife makes slicing the partially cooled logs easier. Use a gentle sawing motion with a serrated knife.
- The angle of slicing determines the size and length of the finished biscotti.
- Allow the glazed biscotti to set overnight if you plan to stack or package them.
- The icing is optional, so the biscotti can also be enjoyed plain after cooling completely.
Chef’s Secret
The most useful trick for shaping pumpkin biscotti dough is to manage the stickiness before trying to form the logs.
Pumpkin purée naturally makes this dough softer and more difficult to handle than a traditional biscotti dough.
After the dough rests for a couple of minutes, lightly flour your clean work surface and use baking spray on your hands before dividing and shaping it.
Work the dough only enough to make it firm enough to transfer and form into the flattened logs.
Avoid adding excessive flour, since the original recipe relies on the pumpkin-rich dough for its texture and flavor.
Once the logs are shaped, keeping them evenly sized helps the biscotti bake consistently during the first and second baking stages.
Serving Suggestions
Serve these pumpkin biscotti alongside hot coffee, espresso, or cappuccino for an easy breakfast or afternoon treat.
The optional maple icing adds a sweet finish and makes the biscotti especially attractive for dessert platters or seasonal gatherings.
For a simple presentation, arrange the cooled biscotti on a serving plate and let the glaze remain visible as a decorative drizzle.
They can also be enjoyed plain when you prefer the pumpkin and warm spice flavors to stand on their own.
Conclusion
These Easy Pumpkin Spice Biscotti combine pumpkin purée, brown sugar, and warm autumn spices in a crisp, twice-baked treat that is made for dunking.
The optional maple icing adds a delicate sweetness without taking away from the pumpkin flavor.
With a straightforward dough and familiar baking process, these biscotti make a cozy addition to breakfast, dessert, or a relaxed coffee break.
