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    Home » Dessert Recipes

    Pumpkin Biscotti with a Vanilla Drizzle

    Published: Oct 18, 2008 Last updated: Sep 17, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Pumpkin Biscotti are full of pumpkin and spice! Delicious served up on a cool fall day with your favorite cup of coffee.
    Two biscotti on a white plate with blue napkin in background

    Pumpkin Biscotti is made with pumpkin puree, flavored with pumpkin pie spices and drizzled with an optional vanilla icing or white chocolate. It is a delicious, easy to make, pumpkin recipe to enjoy with a hot cup of coffee or tea.

    Full of pumpkin flavor, these Pumpkin Biscotti bring a feeling of fall comfort and warmth. Enjoy them plain, or, if your feeling a little fancy drizzled with a little bit of vanilla icing on top! These biscotti make a great treat to enjoy while reading a book or just relaxing with your friends!

    Why I make Pumpkin Biscotti every fall

    I love pumpkin. It is one of my favorite fall squash to bake with. Every fall, I get the craving to enjoy a crisp biscotti with warming pumpkin pie spice. I love cool fall days and baking Pumpkin Biscotti!

    Most people get the fall food cravings as summer get closer to an end, myself included! I'm ready to beat the heat and cool down. Something about breathing in the cooler air makes me start thinking along the lines of pumpkin pie spices and baking. Pumpkin Biscotti is a favorite pumpkin spice fall recipes to make, along with Pumpkin Spice Cinnamon Rolls!

    Pumpkin Biscotti with icing drizzle and fall colored sugars on parchment paper

    A Biscotti that is soft and crispy at the same time

    This Pumpkin Biscotti recipe is not super crunchy. While it is a twice baked cookie, it still is not typical of a regular biscotti. Because this biscotti is made with pumpkin puree, it will tend to stay a little on softer side. The moisture from the pumpkin is what causes the cookie to be less crisp.

    If you love biscotti that is more traditional, then this pumpkin biscotti is probably not it. My grandaughter described the cookie as chewy. I would say she was correct, however not in the chewy sense that you have a super soft cookie. I think maybe in the sense that it wasn't crunchy like she expected it to be.

    Pumpkin Biscotti drizzled with vanilla glaze on parchment lined serving tray

    What is Pumpkin Pie Spice?

    Pumpkin Pie Spice is an all in one seasoning that brings together the flavors of fall. It a blend of spices such as cinnamon, nutmeg, allspice, and cloves. These are spices that are considered to be warming and are used in recipes that normally have pumpkin as an ingredient.

    You can buy Pumpkin Pie Spice as a blend or you can make your own. I like to buy the spice blend. But, you can make your own! This recipe for Pumpkin Pie Spice blend is a good one to use.

    Original Pumpkin Biscotti Photo
    First photo I ever took of Pumpkin Biscotti!

    How to make Pumpkin Biscotti

    This pumpkin recipe is super easy to make and takes very little time to put together. Waiting for them to cool completely is the hardest part! There is no added fat other than the eggs, and this calculates to 1 gram of fat per cookie!

    Preheat the oven to 350 degrees while you are mixing together your ingredients. Sift the flour and seasonings into a large bowl. The pumpkin, eggs, and vanilla extract are blended together and then added to the dry ingredients.

    dry ingredients in a mixing bowl

    Stir the dough until it just comes together. Then roll the dough out onto a clean surface and knead it until lightly it all comes together.

    dough on floured counter

    Next, Divide the dough in half and shape into logs. I do this right on my baking sheet that has been lined with parchment paper. Bake for 25-30 minutes or until the logs are firm to touch.

    dough shaped into logs on parchment paper

    Remove the pumpkin biscotti from the oven and let cool for 15 minutes. Once cool, use a serrated knife and slice the logs into 1" thick slices.

    pumpkin biscotti before 2nd baking

    Return to the oven and bake another 15 minutes. If your biscotti feels too soft to the touch, bake a little longer.

    Tips for a successful Pumpkin Biscotti recipe

    It is important to remember that Pumpkin Biscotti is not your typical biscotti recipe. I don't care what anyone tells you. These biscotti will soften. Believe me, I have tried to make these as hard and crunchy as your regular biscotti recipes. It just will not happen. However, it does not mean they are not delicious!

    A few other things to keep in mind while making this recipe are listed below.

    1. If the dough is sticky, use a little extra flour dusted on your hands, or lightly sprinkled over the dough.
    2. Pat and shape the biscotti logs with your hands and do this on a baking sheet lined with parchment paper.
    3. Be sure to let the pumpkin biscotti cool at least 15 minutes after the first baking before you start to cut. This prevents burning your fingers and stops the biscotti from falling apart by cutting them when they are too hot.
    4. Use a sawing motion with a serrated knife to easily cut the biscotti.
    5. Allow pumpkin biscotti to sit on cooling rack for several hours before decorating or storing. This will allow the biscotti to dry out a little more.
    Two biscotti on a white plate with blue napkin in background

    Favorite Pumpkin Spice Fall Recipes you may like

    Pumpkin spice is a flavor that I think will never go out of style! It seems to be something that exploded over the last 10 years. That may be because of the internet and the readily available recipes out there that use this fall flavor. Below are some of my favorite pumpkin spice recipes that I love to make every fall! What is your favorite pumpkin spice fall recipe?

    • Pumpkin Spice Cake Roll
    • Pumpkin Spice Popovers
    • Chocolate Pumpkin Tiramisu
    • Pumpkin Spice Caramel Corn Snack Mix
    • Pumpkin Spice Waffles with Pumpkin Praline Syrup
    • Caramel Frosted Pumpkin Pie Coffee Cake
    • Pumpkin Spice Fudge
    • Pumpkin Spiced Steel Oats
    Two Pumpkin Biscotti on a plate with a tray of biscotti to the upper left on a blue towel

    Variations to this recipe

    The original recipe was written and posted in October 2008. Since then, I have made this recipe several times with different variations to the recipe.

    • Drizzle with a homemade cream cheese frosting or melted white chocolate
    • Sprinkle the top of biscotti with cinnamon sugar before baking.
    • Sprinkle frosted biscotti with fall colored sugars

    *If you made this recipe, please give it a star rating*

    Two biscotti on a white plate with blue napkin in background

    Pumpkin Biscotti

    Shelby Law Ruttan
    Pumpkin Biscotti are full of pumpkin and spice! Delicious served up on a cool fall day with your favorite cup of coffee.
    5 from 5 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Desserts
    Cuisine Italian
    Servings 16
    Calories 132 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2-½ cups flour
    • 1 cup sugar
    • 1 teaspoon baking powder
    • 1-½ teaspoon pumpkin pie spice
    • dash of salt
    • 2 eggs
    • ½ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • Vanilla Icing or White Chocolate optional

    Instructions
     

    • Preheat oven to 350 degrees.
    • Mix together the dry ingredients (flour through salt) in a large bowl.
    • In a separate bowl, whisk together 2 eggs, ½ cup pumpkin puree, and 1 teaspoon vanilla extract.
    • Make a well in the dry ingredient mixture and pour the wet ingredients in the well. Stir until just combined.
    • Turn dough out onto a floured surface and knead a few times to bring it all together.
    • Divide dough in half and pat into a log shape, about 15x7 inches. Bake for 25-30 minutes, or until golden brown and dough is firm in the center
    • Remove pumpkin biscotti from oven and cool for 15 minutes. Using a serrated knife, slice into 1" thick slices and lay the slice on the cut side.
    • Return biscotti to oven and bake another 15 minutes, turning once.
    • Cool completely on wire racks. If desired, drizzle with your favorite vanilla icing or chocolate.

    Nutrition

    Serving: 1gCalories: 132kcalCarbohydrates: 28gProtein: 3gFat: 1gCholesterol: 23mgSodium: 50mgFiber: 1gSugar: 13g
    Keyword Pumpkin Biscotti
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Dawn Evanoff

      October 30, 2014 at 7:35 pm

      I just made these yesterday. Great flavor....chewy though, as you said. Will play with trying to dry them out a liyyle. Very tasty!

      Reply
    2. Lynn - A Foodie and Her Family and Crafty Lynn

      August 12, 2011 at 12:27 pm

      I was just searching for a pumpkin biscotti recipe and your's look fantastic!

      Reply
    3. Joanne

      November 28, 2010 at 2:58 am

      mmm!! Made it today and it came out perfect! Slightly moist too 🙂

      I dusted the top with powdered sugar and altered the recipe slightly from a "pinch" to 1/4 teaspoon cloves and 1/4 teaspoon ginger.

      Reply
    4. Tracy

      November 18, 2010 at 12:30 pm

      Your biscotti look great! Enjoy your new toy!

      Reply
    5. HoneyB

      November 13, 2009 at 12:48 pm

      Delia - they will tend to "soften" some because of the pumpkin. I think it wouldn't harm to dry them out more by putting back in the oven on a low heat for a while. Just keep an eye on them so they don't burn.

      Reply
    6. delia

      November 13, 2009 at 5:57 am

      I made this last weekend. It was great when out of the oven. Yesterday, I found that it's chewy. I prefer hard crisp biscotti. Will it harden if I leave it out in the open without covering? Thanks.

      Reply
    7. Tracy

      September 17, 2009 at 1:59 am

      I've got to try those!

      Reply
    8. Jennifer

      October 21, 2008 at 3:56 pm

      5 stars
      I made these, but added a handful of mini dark chocolate chips, and they came out really nicely. I let them sit out for a day, hoping they would get crisp... but then it randomly got really humid all of a sudden and they are weird and chewy now. I am going to re-bake them for a little bit and hopefully they will crisp up! Thanks for posting this - I saw all the TWD biscotti posts but was skeptical about using 1/2 cup of butter for something that is supposed to be pretty low-fat, so this is great!

      Reply
    9. trishybee

      October 19, 2008 at 3:55 pm

      5 stars
      thank you so much for this post! i just made them and they came out fabulous! so easy! i put a little cinnamon drizzle on the top just to add an extra element.

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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