Pumpkin Pecan Biscotti is perfect for dunking in your morning cup of coffee! Made with ingredients like cinnamon, pumpkin puree, pecans, and more, this crunchy homemade biscotti is delicious as can be.
Spiced Pumpkin Biscotti
Now that the air is nice and chilly and the leaves are falling, there’s nothing better than waking up to homemade biscotti with your coffee! Especially when that biscotti is made with spiced pumpkin flavor and has bits of crunchy pecans baked throughout each piece.
While you can easily buy a package of biscotti from the store, I promise that it won’t be nearly as flavorful or perfectly baked as this homemade recipe. And although buying it pre-made sure is easy, making it at home is also hassle-free and actually pretty fun!
Why You’ll Love this Homemade Biscotti Recipe:
- Homemade: Homemade biscotti always has the best consistency that isn’t stale and flavorless like so many store-bought options.
- Pumpkin: The pumpkin flavor here is created with pumpkin puree, so the flavor is real and delicious.
- Simple: This recipe is entirely made from scratch, but it’s also wonderfully simple! Easy-to-follow steps make this biscotti recipe a total breeze.
Be sure to try this Maple Pecan Biscotti too!
How to Make Pumpkin Pecan Biscotti
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking sheet.
- Beat together the butter and brown sugar.
- Mix in the eggs, pumpkin puree, and vanilla.
- Mix all of the dry ingredients in until a shaggy dough forms.
- Add the pecans.
- On the prepared baking sheet, shape the dough into two cookie dough loaves.
- Bake.
- Cut into slices.
- Bake again.
- Cool, then serve and enjoy!
Pumpkin Biscotti Ingredient Notes
- Butter: Use room temperature so the sugar can smoothly incorporate.
- Sugar: Instead of brown sugar, an equal amount of granulated sugar works.
- Eggs: Bind the biscotti dough so it doesn’t fall apart.
- Pumpkin: Gives the biscotti both pumpkin flavor and color.
- Vanilla: Enhances the flavor of the pumpkin.
- Flour: All-purpose flour provides structure.
- Almond Flour: Adds texture and nuttiness.
- Baking Powder: Helps the biscotti rise.
- Cinnamon: Adds warmth and spice. Try adding pumpkin pie spice instead!
- Pecans: While optional, pecans add a wonderful nuttiness and crunch.
If you ask me – they’re the perfect pair for coffee! More specifically, they’re Italian almond biscuits that are twice-baked and have a specific shape.
Just keep going! The mixture may seem a bit crumbly and dry at first, but it should form a nice dough the most you gently mix it. If it’s been a decent amount of time and you’re not seeing a difference in the dry dough, add something to moisten it like a splash more of vanilla or almond extract.
Biscotti get their distinct, crunchy texture from their second bake. This renders them almost entirely free of moisture, and therefore less likely to get moldy. The best way to soften biscotti is to dip it in hot coffee or hot chocolate!
Homemade biscotti is crunchy as can be without having that distinct store-bought staleness.
Fall flavors are a favorite of mine, and not just in the months of September-November. They’re delicious all year long!
Recipe Tips and Notes
- Try to make sure all of your biscotti are cut in the same size. That way they’re uniform in appearance and bake evenly during the second bake.
- If you’re all out of pecans, chopped walnuts are also tasty.
- Remember that the dough is supposed to be a bit crumbly at first, but don’t give up! Keep on mixing to get the perfect consistency.
Can I add chocolate to pumpkin biscotti?
You sure can! You could add a handful of chocolate chips/chunks to the dough, or dunk/drizzle the cooled biscotti in the melted chocolate of your choice.
Personally, I think that white chocolate and pumpkin is a wonderful combination.
Can I add pumpkin pie spice to the biscotti dough?
You can, but be careful not to add too much. I think one teaspoon of Homemade Pumpkin Pie Spice is enough to add pumpkin pie flavor to the biscotti without compromising the consistency.
Drizzle it with white chocolate, dunk it in coffee or enjoy it all by itself. No matter how you choose to enjoy it, you’re going to love this pumpkin pecan biscotti recipe!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Pecan Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
- ½ cup brown sugar 107 grams
- 2 large eggs 100 grams, room temperature
- ½ cup pumpkin puree 114 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1½ cups all-purpose flour 180 grams
- ½ cup almond flour 48 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ cup chopped pecans 57 grams
- Coarse sugar optional, for garnish
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy,about 1 minute.4 tablespoons unsalted butter, ½ cup brown sugar
- Add the eggs, pumpkin puree, and vanilla extract and mix until combined. Make sure to scrape down the sides of the bowl as needed.2 large eggs, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract
- Once all of the wet ingredients are incorporated, add the flour, almond flour, baking powder, and cinnamon.1½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
- Mix just until a shaggy dough forms. Add the pecans and mix to combine.½ cup chopped pecans
- Transfer the dough to the parchment-lined baking sheet and shape it into 2 cookie loaves that are approximately 4 inches long, 8 inches wide, and 1 inch tall.
- For added optional sparkle, sprinkle the tops of each dough loaf with coarse sugar.Coarse sugar
- Bake for 20-22 minutes, or until the loaves are just starting to brown around the edges.
- Transfer the loaves to a cutting board and cut 1-inch wide slices (the short way). Each loaf should yield 8 biscotti. Place the biscotti cut side up on the baking sheet and bake for an additional 20-25 minutes or until they are dry and crisp.
- Allow the biscotti to cool completely and serve!
Notes
- Try to make sure all of your biscotti are cut in the same size. That way they’re uniform in appearance and bake evenly during the second bake.
- If you’re all out of pecans, chopped walnuts are also tasty.
- Remember that the dough is supposed to be a bit crumbly at first, but don’t give up! Keep on mixing to get the perfect consistency.
- Nutritional information does not include optional ingredients.
Leave a Review