Its August, which really means we can start focusing on fall, which is my absolute favorite time of year. And the fall flavors are one of my favorite things about the season. This pumpkin biscotti is cozy, crisp, and loaded with mini chocolate chips for a little sweetness in every bite. It’s the kind of recipe you’ll want to make on repeat all fall and winter long.
If you’ve never made biscotti before, don’t worry! It’s much easier than it looks. The dough comes together quickly, you shape it into a log, bake it, slice it, and then bake it again until it’s perfectly crisp. The second bake is what gives biscotti its signature crunch (more on that later!).
Ingredients You’ll Need
- All-purpose flour – Provides the structure for your biscotti.
- Baking powder – Gives the dough a slight lift so the biscotti isn’t too dense.
- Salt – Balances out the sweetness and enhances flavor.
- Pumpkin pie spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves for that classic pumpkin flavor.
- Brown sugar & granulated sugar – A mix gives a deeper sweetness and helps with crispness.
- Eggs – Bind the dough and add richness.
- Pumpkin purée – Real pumpkin adds flavor, moisture, and a pretty golden-orange color.
- Vanilla extract – Rounds out the flavor.
- Unsalted butter – Adds richness and helps with texture.
- Mini chocolate chips – The perfect little pockets of sweetness in every bite.
How to Make Pumpkin Biscotti
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
- Mix the wet ingredients: In a large bowl, beat together the eggs, brown sugar, and granulated sugar until smooth and slightly thickened. Stir in the pumpkin purée, vanilla, and melted butter.
- Combine and add chocolate chips: Add the dry ingredients to the wet ingredients and stir until a sticky dough forms. Fold in the mini chocolate chips.
- Shape the log: With lightly floured hands, form the dough into a log about 12 inches long and 3–4 inches wide on a parchment-lined baking sheet. Flatten the top slightly.
- First bake: Bake at 350°F for 25–28 minutes until lightly golden and firm to the touch. Let cool for 10–15 minutes. Reduce oven temperature to 300°F.
- Slice and second bake: Cut the log into ½– to ¾-inch slices. Lay them cut-side down on the baking sheet. Bake for 10 minutes, flip, and bake another 10 minutes.
- Cool and enjoy: Let cool completely before serving.
Why Biscotti is Baked Twice
Biscotti’s signature crunch comes from its double-bake method. The first bake sets the dough and gives it structure, making it firm enough to slice without crumbling. The second bake is what transforms each slice into a crisp, dry cookie that holds up perfectly when dunked into coffee or tea.
If you prefer a softer biscotti, you can reduce the second bake time by a few minutes per side. But for a classic coffeehouse-style biscotti, the full second bake is key.
Tips for the Best Pumpkin Biscotti
- Use canned pumpkin purée, not pumpkin pie filling – Pumpkin pie filling contains sugar and spices that will throw off the balance of this recipe.
- Flour your hands when shaping the log – The dough is sticky, so a little flour will help prevent it from sticking to your hands.
- Cool slightly before slicing – This helps prevent crumbling. A serrated knife works best.
- Store properly – Keep your biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
FAQs About Pumpkin Biscotti
Can I use regular chocolate chips instead of mini?
Yes, you can use regular chocolate chips if that’s what you have on hand, but mini chocolate chips work especially well because they distribute more evenly throughout the dough. This means that every bite gets a little bit of chocolate, rather than having large chunks that might break the biscotti when slicing. Regular chocolate chips will still taste delicious but may create slightly larger pockets of chocolate and could make the biscotti slices more fragile. You could also try other flavors of chocolate chips, like white chocolate!
Can I make pumpkin biscotti ahead of time?
Definitely! In fact, biscotti is one of the best cookies for making ahead because it keeps its texture for a long time. Once baked and completely cooled, store it in an airtight container at room temperature for up to 2 weeks. This makes it perfect for holiday baking because you can prepare it days in advance without worrying about it going stale. If you want to make it even further ahead, you can freeze it for later.
Can I freeze biscotti?
Yes, biscotti freezes very well. To freeze, make sure the biscotti is completely cooled after baking, then place the slices in a freezer-safe container or zip-top bag. You can stack them between sheets of parchment paper to prevent sticking. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or warm them briefly in a low oven to bring back their crispness.
Can I add nuts to this recipe?
Absolutely! If you love a little crunch in your biscotti, chopped nuts make a great addition. Pecans, walnuts, or even hazelnuts pair beautifully with the pumpkin and chocolate flavors. If adding nuts, fold in about ½ cup when you add the chocolate chips. Just keep in mind that adding nuts will change the texture slightly and make the slices a bit chunkier, so use a sharp serrated knife when slicing.
Pumpkin Biscotti
These crisp, cozy biscotti are filled with warm pumpkin pie spice and studded with mini chocolate chips for the perfect touch of sweetness. Ideal for dunking in coffee, tea, or hot chocolate on a cool fall day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 18-20 biscotti
- Category: dessert
- Method: baking
Ingredients
2 ¼ cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
2 ½ teaspoon pumpkin pie spice
¼ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
½ cup canned pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
3 tablespoon unsalted butter, melted and slightly cooled
½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, beat eggs, brown sugar, and granulated sugar until smooth and slightly thickened—about 1–2 minutes. Stir in pumpkin purée, vanilla, and melted butter.
- Add dry ingredients to wet ingredients and stir until a sticky dough forms. Fold in mini chocolate chips.
- Lightly flour your hands and shape dough into a log about 12 inches long and 3–4 inches wide on the prepared baking sheet. Flatten the top slightly.
- Bake for 25–28 minutes, or until lightly golden and firm to the touch. Let cool on the pan for 10–15 minutes. Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, cut the log into ½– to ¾-inch slices. Lay slices cut-side down on the baking sheet.
- Bake for 10 minutes, flip, and bake another 10 minutes, or until crisp and dry. Cool completely on a wire rack.
Notes
- If you prefer softer biscotti, shorten the second bake by 2–3 minutes per side.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
- Perfect for dunking in coffee, tea, or hot chocolate.
