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Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

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Pumpkin Pie Biscotti
5.0 rating based on 12,345 ratings
5/5 (6)
Course: BiscottiCuisine: ItalianDifficulty: Medium



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.


  • 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

  • 2 tablespoons butter or margarine

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


  • 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.) Melt butter n a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely. 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.


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



Name & Location
(example: Sue in LA)

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

I just made these with a few modifications. I used 3/4 cup of pumpkin. I found it best to get in there with your hands to work the dough. I also added an egg wash to give the tops a nice shine. Baked the logs at 350 for 25 min. and each side for 10 min at 325. They may seem a tad soft when removed from the oven, but they harden as they cool. Great recipe..thanks!
- Sheri Patterson

Unbelievable! I cannot believe how incredably wonderful these are! They were easy to make and I didn't need to change the recipe. I used pecans instead and it was almost like eating pumpkin pie, but better.
- Monica
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