Pumpkin Spice Biscotti

Here's a pumpkin spice item that you might not have tried yet! Biscotti are so fun to play with because they take the flavors in and come out crunchy and the perfect buddy for coffee! These crunchy Italian cookies and I go way back. I remember as a small child going to our local coffee shop in Pacific Grove, CA and my mom would get coffee and a biscotti and my siblings and I would get Martinellis apple juices. The biscotti would be broken up and we would all munch. 

The first time I made a biscotti was last fall after my boss at the time brought in some homemade ones in. My love rekindled and I attempted a few different times. Now that fall is back I look forward to experimenting more! They make such a great gift because, if made and stored properly, they stay crunchy for weeks! Yay for homemade Christmas gifts!

pumpkin spice biscotti

This recipe is heavily adapted from King Arthur Flour's recipe

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Pumpkin Spice Biscotti
A perfect fall treat for your coffee! Adapted from King Arthur Flour
  • 4 T salted butter, room temperature
  • 1/3 C granulated sugar
  • 1/3 C brown sugar
  • 1/2 t ground ginger
  • 1/2 t freshly ground nutmeg
  • 1/8 t ground cloves
  • 1 t ground cinnamon
  • 1 1/2 t baking powder
  • 1/2 t salt
  • 1 large egg
  • 1/2 t vanilla extract
  • 1/2 C pumpkin puree
  • 2 C all purpose flour
  • 1/4 C chopped pecans
1. Preheat oven to 350 F. Prepare a baking sheet with parchment.2. In a standing mixer, mix butter, sugars, spices, baking powder, and salt. Beat until creamed.3. Add egg, vanilla, and pumpkin puree and beat until combined. 4. Slowly add in flour until smooth. The dough will be sticky but it should be able to be handled. 5. Divide dough into two and place one half of dough onto prepared sheet. Pat mixture into a flat log approximately 10" x 2.5". Repeat with second half of dough.6. Bake for 25 minutes and remove from oven. Reduce oven to 325 F. 7. Wait for logs to cool for at least 5 minutes, then place one log onto a cutting board. Carefully cut crosswise into 1/2" slices. Place cut pieces, standing up, back on pan. Repeat with second log.8. Bake for 40 minutes, turning pans halfway, until slightly browned. Turn off the oven and crack the oven door to allow the cookies to dry out more and crisp up, while leaving them to cool in the oven. Remove once cooled. Place in airtight container!
Prep time: Cook time: Total time: Yield: 24-30 biscotti

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