These pumpkin biscotti are my favorite treat to enjoy with coffee in the fall. Made with real pumpkin, brown sugar, almond flour, and chopped pecans, these autumnal biscotti are warm, nutty, and delicious. I love to dunk them in my morning cup while watching the Thanksgiving Day parade!
I once thought I didn’t like biscotti, but these homemade pumpkin biscotti totally changed my mind. These are not the dry, stale store-bought biscotti you may be used to. These pumpkin biscotti are crisp, crunchy, and so flavorful! Real pumpkin puree keeps them moist, while almond flour and pecans make them super nutty! This recipe is so simple, I’ll never resort to buying packaged biscotti again!
What’s in This Pumpkin Biscotti Recipe?
- Butter: Unsalted butter makes the biscotti tender. Use room temperature so the sugar can smoothly incorporate.
- Brown Sugar: Sweetens the biscotti. An equal amount of granulated sugar will work in a pinch but won’t be as flavorful.
- Eggs: Bind the biscotti dough so it doesn’t fall apart.
- Pumpkin Puree: Gives the biscotti both pumpkin flavor and color.
- Vanilla Extract: 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.
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How to Store
Store leftover pumpkin biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.
Tips for Success
- 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.
- 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.
Pumpkin Biscotti Recipe
Ingredients
- 4 tablespoons unsalted butter room temperature (½ stick)
- ½ cup brown sugar
- 2 large eggs room temperature
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ cup chopped pecans
- Coarse sugar optional, for garnish
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
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
- Nutritional information does not include optional ingredients.
How to Make Pumpkin Biscotti Step-by-Step
Mix the Wet Ingredients: Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat 4 tablespoons of unsalted butter and ½ cup of brown sugar on medium speed until light and fluffy,about 1 minute. Add 2 large eggs, ½ cup of pumpkin puree, and 1 teaspoon of vanilla extract and mix until combined. Make sure to scrape down the sides of the bowl as needed.
Add the Dry Ingredients: Once all of the wet ingredients are incorporated, add 1½ cups of all-purpose flour, ½ cup of almond flour, 1 teaspoon of baking powder, and 1 teaspoon of ground cinnamon. Mix just until a shaggy dough forms. Add ½ cup of chopped pecans and mix to combine.
Shape the Loaves: 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.
Bake and Cut the Loaves: 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.
Bake the 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!
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