Pumpkin Biscotti

This Pumpkin Biscotti, or as I like to call it, “Boo-scotti”, is so delicious and fun to make! This biscotti recipe is perfectly spiced and has just the right amount of sweetness, spiciness, and pumpkin flavor. Making homemade biscotti is so much easier than you might think, and it tastes so incredible. If you want to make this recipe at any time during the year, you can drizzle the white chocolate on top of the biscotti rather than dipping and decorating to look like ghosts for Halloween. I hope that you all enjoy this recipe as much as I do!

How To Make Pumpkin Biscotti

As mentioned, this recipe for Pumpkin Biscotti is so much easier to make than you might think! The dough comes together very easily, and the biscotti gets twice-baked for the perfect texture. I’ll break all the steps down for you! Also, biscotti dough is typically very soft, so be gentle when handling it. Specifically, when transferring the dough log to the cookie sheet.

• Whisk dry ingredients – Combine flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt.
• Cream wet ingredients – Beat butter, granulated sugar, and brown sugar until light and fluffy. Then add in the egg, vanilla extract, and pumpkin purée.
• Combine – Mix in the dry ingredients until a soft dough forms.
• Shape and bake – Divide the dough into two logs (about 10–12 inches long) and bake until golden and slightly firm.

• Slice and bake again – Let the logs cool slightly, slice at an angle, and bake once more to achieve that signature crunchy texture.
• Decorate – Once cooled, dip each biscotti in melted white chocolate and pipe on ghost faces using melted semi-sweet chocolate.

Recipe Tips

• Don’t skip the second bake: That’s what gives biscotti their classic crunch!
• Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugars and spices that can change the texture.
• Even slices: When slicing the biscotti logs, use a sharp serrated knife and cut in one clean motion to avoid crumbling.
• Flavor twist: Add chopped nuts (like pecans or walnuts) or drizzle dark chocolate over the tops for extra richness.
• Crisp texture: If your biscotti soften after storing, pop them back in a 300°F oven for 5–8 minutes to re-crisp.

How To Store Pumpkin Biscotti

Stroing thes adorable little ghost pumpkin biscotti’s is super important so you can enjoy them as fresh as possible for as long as possible :)

• At room temperature: Store in an airtight container for up to 2 weeks.
• Freezer-friendly: Biscotti freeze beautifully! Place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
• Avoid the fridge: Refrigeration can cause the biscotti to lose their crisp texture.

Why Is Biscotti Twice Baked?

“Biscotti” actually comes from the Latin word biscoctus, which means “twice baked.” The double-baking process is what makes biscotti unique! :) Tt removes extra moisture, giving the cookies their firm, crunchy texture. The first bake sets the shape, while the second bake crisps the slices. This process also helps biscotti stay fresh longer, making them perfect for gifting or enjoying over time. I love dipping my biscotti in coffee to soften it up, so good!

Recipe Variations

• Chocolate drizzle: Skip the ghost faces and drizzle both white and dark chocolate across the tops for a more elegant finish.
• Pumpkin spice latte version: Add a teaspoon of espresso powder to the dough for a subtle coffee flavor.
• Nutty crunch: Mix in chopped pecans, walnuts, or almonds before baking.
• Cranberry twist: Add ½ cup of dried cranberries to the dough for a sweet-tart contrast.
• Plain and simple: Leave the biscotti un-dipped for a less sweet version that’s perfect for dunking in hot coffee or tea :)

Pumpkin Biscotti

Recipe by Maddison Koutrouba – thesqueakymixer.com

0.0 from 0 votes

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Servings

18

servings

Prep time

15

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on.

Ingredients

• 2 1/2 cups all-purpose flour

• 1 tsp. baking powder

• 2 tsp. pumpkin pie spice

• 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

• 1/4 tsp. ginger

• 1/4 tsp. salt

• 6 Tbsp. unsalted butter, softened to room temperature

• 3/4 cups granulated sugar

• 1/2 cup light brown sugar

• 1 egg, room temperature

• 2 tsp. vanilla extract

• 1/2 cup pumpkin puree

• 2 cups white chocolate, melted

• 1/4 cup semi-sweet chocolate, melted

Directions

• Preheat the oven to 350 degrees F. and line a cookie sheet with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Set aside.
• In a large bowl, use an electric mixer to cream the butter and both sugars. Mix for about 2 minutes or until the mixture is nice and smooth and creamy. Add in the egg, vanilla extract, and pumpkin puree. Continue to mix until smooth.
• Add the dry ingredients to the wet and mix until a soft dough forms. Scrape down the bottom and sides of the bowl to ensure that everything is combining evenly. Turn the dough onto a lightly floured work surface.
• The dough will come together nicely in your hands; just be sure not to overwork it. Divide the dough into two equal halves. Gently roll each one into a log about 10″-12″ log. Gently transfer each log to a cookie sheet fitted with parchment paper. Place each log about 3″-4″ apart.
• Bake for 20-25 minutes. Remove the biscotti logs from the oven after this first bake and let sit on the pan for 5-8 minutes, then use a serrated knife to slice each log at an angle, making each piece about 1/2 an inch. Place the sliced pieces on their side back onto the cookie sheet.
• Return the sliced biscotti to the oven to bake for another 15-20 minutes.
• After the second bake, place the biscotti onto a wire rack to cool completely.
• Once the biscotti has cooled completely, melt the white chocolate in 30-second intervals, mixing between each time until completely smooth.
• Prepare a cookie sheet with parchment paper to place the biscotti on after they’ve been dipped. One biscotti at a time, dip about 3/4 of it in white chocolate. Allow the excess chocolate to drip back into the bowl. Scrape the bottom side of the biscotti to remove any more excess chocolate, then place onto the prepared cookie sheet. Repeat these steps for each one until they’re all dipped.
• Allow the white chocolate to set on the biscotti before piping the ghost faces.
• Once the white chocolate has set, microwave the semi-sweet chocolate in the same 30-second intervals as the white chocolate. Place the melted semi-sweet chocolate into a piping bag.
• One biscotti at a time, pipe eyes and a mouth to make the ghost face on each one.
• Enjoy!

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