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Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

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Pumpkin Pie Biscotti
4.8 rating based on 12,345 ratings
4.8/5 (17)
Course: BiscottiCuisine: ItalianDifficulty: Medium
Servings

96

biscotti
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Pumpkin, spice, and your choice of nuts. Perfect for dunking in your pumpkin spice latté, or holiday morning coffee. Biscotti are made by baking a whole loaf, then slicing it into individual cookies, and re-baking those slices to get the classic biscotti crunch.

Ingredients

  • 2 tablespoons butter or margarine

  • 1-1/4 cup macadamia nuts, pecans, coarsely chopped, or nuts of choice (pictured: almonds)

  • 3-1/2 cups all-purpose flour

  • 1-1/2 cups brown sugar, packed

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3 teaspoons pumpkin pie spice

  • 1/2 cup pumpkin purée

  • 2 large eggs, lightly beaten

  • 1 tablespoon vanilla extract

Directions

  • Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
  • Preheat oven to 350 F.
  • Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
  • In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.
  • Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
  • Knead or gently stir cooled nuts into dough.
  • Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1″ high x 15″ long log. Place logs 3″ apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes.
  • Reduce oven temperature to 300. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.

Notes

  • Adapted from a recipe by Christmas with Southern Living, 1996.

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Reviews

Name & Location
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Rating
Review

★★★★★
I thought I was going to dislike it after the first baking. But it really came out awesome. I added a bit of softened butter to batter to make it work better. However, I had to cook the cookies on both sides about 25 minutes. I dipped them in white chocolate and sprinkled green sugar on them for the holiday.
- Lisa in Southbury CT

★★★★★
I absolutely love this recipe! I used pecans instead of macadamia nuts. I liked the fact that these biscotti are not overly sweet and the roasted pecans are nicely complimented with the pumpkin and spice mix. This is one I'm going to be making all year round.
- Geni in Birmingham, Alabama

★★★★★
I thought I was going to dislike it after the first baking. But it really came out awesome. I added a bit of softened butter to batter to make it work better. However, I had to cook the cookies on both sides about 25 minutes. I dipped them in white chocolate and sprinkled green sugar on them for the holiday.
- Lisa in Southbury CT

★★★★★
incredibly delicious, will certainly make the biscotti again very soon
- estrella in madrid, spain

★★★★★
These are fabulous! I added 1 cup of semi-sweet cocolate chips and omitted the nuts. I also melted the 2 T. butter and put it in the dough. The logs held up great! Next time I will flatten the logs a bit and put it into 2 logs so the cookies come out longer.
- A Baker

★★★★★
These were good with dried cranberries substituted for the nuts.
- Meredith Barbieri in Pittsburgh, PA

★★★★★
Tried these with almonds (my families fave) dipped in white or dark chocolate and sprinkled with decorations for the holidays. They were delicious! I love biscotti and the pumpkin flavor was a delightful change!
- Michele in Northville MI

★★★★★
Very easy. I used white choc. to dip one side. They were a huge hit.
- A Baker

★★★★★
Only change I made was to mix dough in food processor. Wonderfully delicious.
- Judy in New Zealand

★★★★★
Delicious. I would use 3 tsp spice next time and maybe a different nut, but they were great as is. Easier than I thought it would be to make biscotti. A heavy duty stand mixer made this easy.
- A Baker

★★★☆☆
Didn't taste very pumpkin pie ish and the dough was kind of floury maybe I overmixed? Fun to make but not what I was hoping for
- A Baker

★★★★★
Made these with few changes, used 3/4 cup pumpkin. going to dip in white choclate when cooled. going to give to my girlsfriends.
- carol clark

★★★★★
Delicious. They were great as is. Easier than I thought it would be to make biscotti. A heavy duty stand mixer made this easy.
- A Baker

★★★★★
I made a few changes as follows: Increased pumpkin to 3/4 cup. Did not have pumpkin pie spice so used: 1.5 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and scant 1/2 tsp ginger, which was 2.75 vs the called for 2... and added a bit more cinnamon to get to 3 tsp. And I had left over pecans from another recipe so added, and did not need to use butter. I also made 2 larger logs, vs 4 smaller, more typical to biscotti size. I tried one log cutting right away and putting back in for the last 15 minutes, the other I let rest as recommended, and there was no difference. The end result was a good, crisp, but not tough, cookie, and a mild, pleasant pumpkin taste, not strong like pie or pumpkin bread. I will def make again.
- Amy

★★★★★
These are awesome, I had to bake them a bit longer the second time around to make sure they came out crunchy. These are addictive!!! Excellent with a cup of coffee, good enough for breakfast!!
- cporcaro
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