Nothing says fall quite like the warm pumpkin spice flavors. These Pumpkin Biscotti are exactly what you need to cozy up with a warm cup of milk (or coffee!). Made with pumpkin purée, pumpkin seeds, and classic pumpkin spice seasoning, they’re bursting with flavor. Perfect for an afternoon treat or for sharing with friends, these homemade biscotti are an absolute must-bake this season!

WHAT IS BISCOTTI?

Biscotti is one of my favorite things to bake; it is a twice-baked cookie originating from Tuscany, Italy! In Italian, biscotti is actually a general word for “cookies” or “biscuits.” The traditional name for this twice-baked style is cantucci or cantuccini, but outside of Italy, they’re simply known as biscotti.

They’re so versatile and easy to make, you can change up the flavor for any occasion. These homemade Pumpkin Biscotti are always a hit in the fall, but I like these Cranberry Biscotti for Christmas time.

Pumpkin Biscotti laid out on baking paper

WHY YOU'LL LOVE THIS PUMPKIN BISCOTTI

There's so much to love about this Recipe:

Full of warm flavors: The spices used in this recipe create the cozy fall flavor we all love!
Surprisingly easy to make: Made with just a few simple ingredients and minimal prep needed.
Perfect for gifting: These are the perfect little biscuits to give as a gift if wrapped in a box or jar.
Versatile: You can add your own touch to these cookies by adding any flavor you want!

Enjoy making and sharing this recipe with family and friends!

INGREDIENTS YOU'LL NEED

Here are the ingredients you’ll need for this homemade pumpkin spice biscotti:

Flour: I use all-purpose flour for this recipe, it helps bring the light crumbly texture in these biscuits. You can also use semi-wheat flour, or white whole-wheat flour.
Spices: To create the warm pumpkin pie spice flavor, this recipe calls for ground cinnamon, ground ginger, ground nutmeg. If you can, freshly grind the spices, it will make the flavors pop even more!
Sugar: I use brown sugar so the cookies don’t become overly sweet. Cane and white sugar can work just as well.
Olive Oil: I like to use olive oil instead of butter in this recipe, it makes the biscuits more moist and adds a certain richness. Go for a mild olive oil so it doesn’t overpower the spices. You can also opt for coconut oil or canola oil.
Egg: Be sure to use the egg at room temperature to help bind everything together more evenly.
Pumpkin Purée: The main ingredient for the pumpkin flavor in this recipe! Use pure pumpkin purée and not pumpkin pie filling.
Pumpkin Seeds: These add the perfect crunch and a bit of nuttiness. You can use raw or lightly toasted.
Other baking ingredients: Baking powder, salt and vanilla extract will also be needed. To make this recipe even more exciting, use fresh vanilla pods or bean paste!

Now that you have your ingredients ready, let’s get cooking!

Pumpkin Biscotti Ingredients in bowls on a table

HOW TO MAKE these biscotti cookies

Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.

Heat the oven to 150C/300F and line a baking tray with parchment paper.

Step 1: In a medium bowl, mix together dry ingredients: flour, baking powder, salt, cinnamon, ginger and nutmeg.

Step 2: In a separate large bowl, whisk the sugar and oil until well combined.

Step 3: Then whisk in the egg, pumpkin puree and vanilla extract. Mix until well combined.

Step 4: Gradually add the flour mixture into the wet mixture until well combined and all the flour is integrated. Work into a dough by hand.

Depending on the flour you use, the dough should be either quite sticky or less sticky - the beauty in this recipe is that both are ok!

Pumpkin Biscotti dough in a bowl with pumpkin seeds

Step 5: Add in the pumpkin seeds and gently fold them into the dough.

Pumpkin Biscotti dough rolled into logs before baking

Step 6: Divide the dough by hand into 2 and form each half into a log around 5 x 15 cm (2 x 6 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don’t stick together in the oven.

Pumpkin Biscotti dough rolled into logs after baking

Step 7: For the first bake, bake for 25 minutes until golden brown. Remove it from the oven and set aside. Let the biscotti cool for around 10 minutes.

Reduce the oven temperature to 135C/275F.

Pumpkin Biscotti slices ready for second bake

Step 8: Place the biscotti logs on a cutting board. Using a serrated knife, cut the logs diagonally into 2 cm (¾ inch) thick slices. Lay the cookies flat onto the lined baking sheet.

Step 9: Bake again for 20-25 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling. Place them on wire racks for faster cooling.

Serve and enjoy!

TOP TIP!

The dough is meant to be sticky. Don’t add more flour thinking it is too sticky! The dough should be sticky but not difficult to handle.

Pumpkin Biscotti laid out on baking paper in a tray

EXTRA TIPS AND VARIATIONS

Add your own twist! Try mixing in other nuts, seeds or play around with dried fruit to tailor this recipe to your liking. You can also melt down some white chocolate chips and dip the biscotti for a fun twist!

Make sure you use room temperature ingredients. For the best results, make sure all the ingredients are at room temperature before baking, this will help make sure everything binds well and evenly. The best is to remove all ingredients from the fridge at least 30 minutes before baking!

HOW TO SERVE

In Italy these biscotti are typically served with a glass of vin santo (dessert wine) but you can also serve them with a hot cup of coffee or tea and dip them to soften the crunch.

Also enjoy these delicious cookies and a side of hot chocolate with your kids this holiday season!

Pumpkin Biscotti being dipped in foamy milk

FAQs

Why is my biscotti still too soft?

They may need a longer second bake. But first make sure they cool fully, they will firm up as they cool. If after cooling it is still too soft, you can bake them flat again at 135C for 5-10 minutes.

Can I make the biscotti dough ahead of time?

Yes! You can absolutely prepare the dough ahead of time. You can shape the dough into logs and wrap them in cling film and put in the fridge overnight. Take it out of the fridge around an hour before you want to bake them, to let it come to room temperature first.

Can I make these gluten-free?

Yes, simply replace the flour with a gluten-free flour.

STORAGE

Since these are drier than the typical cookie, they can last up to 2 weeks in an airtight container.

These biscotti also freeze really well by keeping them in a container in the freezer. When you defrost it, be sure to keep the lid of the box on until fully thawed. Otherwise the condensation will make the biscuits too soft. However if this happens, don’t fret. You can simply put the biscotti in the oven again for 5-10 minutes at 150C.

Liked this recipe? Let's stay connected!

If you tried this recipe let me know in the comments and please leave a 5-star rating in the recipe card below! Don’t forget to share it on social media, tag me on Instagram @mammasflavors or share on Pinterest! Let's stay friends 💕

Don’t forget to share this recipe with family and friends.

Easy Pumpkin Spice Biscotti (Homemade Recipe)

Nothing says fall quite like the warm pumpkin spice flavors. These Pumpkin Biscotti are exactly what you need to cozy up with a warm cup of milk (or coffee!).

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Total Time 1 10

Cuisine Italian

Servings 16 servings

Ingredients

2 cups all-purpose flour approx. 260g
1 teaspoon baking powder
1.5 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon salt
1 cup brown sugar
¼ cup olive oil
1 egg room temperature
⅓ cup pumpkin puree
1 teaspoon vanilla extract
¼ cup pumpkin seeds

Instructions

Heat the oven to 150C/300F and line a baking tray with parchment paper.
In a medium bowl, mix together dry ingredients: flour, baking powder, salt, cinnamon, ginger and nutmeg.
In a separate large bowl, whisk the sugar and oil until well combined.
Then whisk in the egg, pumpkin puree and vanilla extract. Mix until well combined.
Gradually add the flour mixture into the wet mixture until well combined and all the flour is integrated. Work into a dough by hand. Depending on the flour you use, the dough should be either quite sticky or less sticky - the beauty in this recipe is that both are ok!
Add in the pumpkin seeds and gently fold them into the dough.
Divide the dough by hand into 2 and form each half into a log around 5 x 15 cm (2 x 6 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don’t stick together in the oven.
Bake for 25 minutes until golden brown. Remove it from the oven and set aside. Let the biscotti cool for around 10 minutes.
Reduce the oven temperature to 135C/275F
Place the biscotti logs on a cutting board. Using a serrated knife, cut the logs diagonally into 2 cm (¾ inch) thick slices. Lay the cookies flat onto the lined baking sheet.
Bake again for 20-25 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling. Place them on wire racks for faster cooling.
Serve and enjoy!