Pumpkin Biscotti – Crisp and delicious twice-baked biscotti made with pumpkin puree, pecans, and cinnamon. These biscotti have so much fall flavor!
After making my first batch of classic biscotti a few months back, I have been hooked. With fall in full swing, I wanted to make a fall version and of course, I immediately thought of pumpkin. In addition, I thought that adding pecans would be fun and would add a nice nuttiness to the biscotti. Feel free to dip them in chocolate or white chocolate if you want, I think the biscotti are great both ways!
Common Questions About Making Pumpkin Biscotti
What is pumpkin biscotti?
Pumpkin biscotti are Italian almond biscuits (also known as cantucci) that are twice baked. These are made using pumpkin puree, cinnamon, and pecans to give them flavor.
Can I dip them in chocolate?
Yes! Microwave either chocolate or white chocolate chips in a microwave-safe bowl in 30 second intervals until they are melted and then dip the biscotti in it.
Why are biscotti hard?
Biscotti is hard because is first baked first as a loaf before being sliced and baked again. This leads to the dry and crisp texture.
What other types of biscotti can I make?
There are so many incredible varieties of biscotti! Some of my favorites include –
How should I store biscotti?
Please put the biscotti in an airtight container stored at room temperature. They will last about 5 days.
What can I serve with biscotti?
So everyone knows that biscotti are served best with coffee so that you can dunk it in! I like to serve it with these drinks –
Ingredient Notes –
- Butter makes a rich and crispy biscotti – but the key is to use fully softened butter so the sugar can incorporate smoothly.
- Brown sugar sweetens the biscotti – feel free to use granulated sugar if that’s what you have on hand.
- Eggs bind the biscotti dough together so it doesn’t fall apart.
- Pumpkin puree adds both pumpkin flavor and color to the biscotti.
- Vanilla enhances the flavor of the pumpkin.
- Flour gives the biscotti structure so they don’t lose their shape in the oven.
- Almond flour adds the texture and enhances the nutty flavor in the pecans.
- Baking powder helps the biscotti rise.
- Cinnamon adds warmth and spice – you can also use pumpkin pie spice if you have it on hand.
- Pecans are optional but add great nuttiness and crunch to the biscotti.
Looking for more pumpkin recipes? Check these out!
- 4 tablespoons butter, softened
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy - about 1 minute.
- Next, add the eggs, pumpkin puree, and vanilla extract and mix until combined. Make sure to scrape down the sides of the bowl as needed.
- Once all of the wet ingredients are incorporated, add the all-purpose flour, almond flour, baking powder, and cinnamon.
- Mix just until a shaggy dough forms. Then, add the pecans and mix to combine.
- Transfer the dough to the parchment lined baking sheet and shape it into two logs that are approximately 8" long and 1" tall.
- Sprinkle the top with coarse sugar, if desired.
- Bake for 20-22 minutes, or the loaves are just starting to brown around the edges.
- Remove the loaves to a cutting board and slice them into 1" pieces. 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 then transfer to an airtight container and store at room temperature for up to five days.
Never miss a Mildly Meandering recipe
Check out the web story for this recipe by clicking HERE.