Some treats are more than just desserts—they’re a celebration of seasonal flavors, cozy moments, and the joy of sharing something homemade with loved ones. Easy Pumpkin Spiced Biscotti is one such treat. This classic recipe combines the warm, comforting flavors of pumpkin, cinnamon, and nutmeg with the satisfying crunch of twice-baked biscotti. Imagine crisp, golden slices of biscotti infused with the essence of fall, perfect for dipping into your morning coffee, afternoon tea, or even a glass of dessert wine. It’s a treat that feels like a warm embrace, whether you’re baking it for a holiday gathering, a thoughtful gift, or just a quiet moment of indulgence.

The first time I made this recipe, it was for a fall-themed brunch with friends. I wanted something that would capture the essence of the season and pair perfectly with coffee and conversation. As the biscotti baked, the aroma of pumpkin and spices filled my kitchen, and my friends couldn’t stop asking, “What’s that amazing smell?” When I finally brought out the tray of golden biscotti, everyone’s eyes lit up. “These are incredible!” one friend exclaimed, reaching for a second piece. Since then, Easy Pumpkin Spiced Biscotti has become a fall tradition in my home.

The first time I served these biscotti to my family, it was during Thanksgiving weekend. My sister, who’s known for her elaborate desserts, had brought her famous pecan pie, and I was a little nervous to present my humble biscotti. But as soon as I placed the tray on the table, the warm, spiced aroma drew everyone in. “What’s in these?” my niece asked, eyeing the biscotti curiously. “A little bit of pumpkin magic,” I replied, smiling. When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “These are so good!” my brother said, reaching for another. Even my dessert-loving sister nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, Easy Pumpkin Spiced Biscotti became a family favorite, and it’s been a staple at every fall gathering since.

Why This Easy Pumpkin Spiced Biscotti?

Selling Points:

• Seasonal and Flavorful: The combination of pumpkin, cinnamon, and nutmeg makes this treat a fall favorite.
• Perfect for Sharing: These biscotti are ideal for gifting, serving at gatherings, or enjoying with your favorite beverage.
• Simple Ingredients: With easy-to-find ingredients, this recipe is perfect for bakers of all levels.
• Customizable: Add your favorite nuts, chocolate, or spices to make it your own.

What You Need for Easy Pumpkin Spiced Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup canned pumpkin puree
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)
• ½ cup white chocolate chips or dark chocolate chunks (optional)

How to Make Easy Pumpkin Spiced Biscotti

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, sugar, egg, and vanilla extract until smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped nuts or chocolate chips, if using.
5. Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 3 inches wide.
6. First Bake: Bake for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
7. Slice the Logs: Using a serrated knife, cut the logs diagonally into ½-inch slices.
8. Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are golden and crisp.
9. Cool and Serve: Let the biscotti cool completely before serving. Store in an airtight container for up to two weeks.

Tips for the Perfect Pumpkin Spiced Biscotti

• Even Slices: Use a sharp serrated knife to ensure clean, even slices.
• Don’t Overbake: Keep an eye on the biscotti during the second bake to prevent over-browning.
• Customize: Experiment with different add-ins like dried cranberries, almonds, or pumpkin seeds.
• Double the Batch: These biscotti make great gifts, so consider doubling the recipe to share with friends and family.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
• Vegan: Substitute the egg with a flax egg and use dairy-free chocolate chips.
• Less Sugar: Reduce the sugar to ½ cup for a less sweet version.
• Spicy Twist: Add a pinch of ginger or allspice for extra warmth.

Make a Healthier Version

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Less Sugar: Use coconut sugar or reduce the sugar amount for a lighter treat.
• Nut-Free: Skip the nuts and add seeds like pumpkin or sunflower for crunch.

Closing for Easy Pumpkin Spiced Biscotti

This Easy Pumpkin Spiced Biscotti is more than just a treat—it’s a celebration of fall flavors, cozy moments, and the joy of sharing something homemade with loved ones. Whether you’re baking it for a holiday gathering, a thoughtful gift, or just a quiet moment of indulgence, this recipe is sure to impress. Don’t forget to let us know how your biscotti turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Pumpkin Spiced Biscotti

Can I make this dish ahead of time?
Yes, biscotti store well in an airtight container for up to two weeks.

Can I freeze this dish?
Absolutely! Freeze the baked biscotti in an airtight container for up to 3 months.

Can I use fresh pumpkin?
Yes, you can use homemade pumpkin puree instead of canned.

Can I make this gluten-free?
Yes, use a gluten-free flour blend for the dough.

Can I add other flavors?
Yes, try adding orange zest, cardamom, or a drizzle of melted chocolate.

How do I store leftovers?
Store in an airtight container at room temperature for up to two weeks.

Can I make this in a different shape?
Yes, shape the dough into smaller logs or even individual cookies for a fun twist.

What’s the best way to serve this dish?
Serve with coffee, tea, or dessert wine for a delightful treat.

Can I make this vegan?
Yes, use a flax egg and dairy-free chocolate chips for a vegan version.

This Easy Pumpkin Spiced Biscotti is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a treat that’s sure to become a fall favorite. Happy baking!

Easy Pumpkin Spiced Biscotti

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground cloves

• ½ cup canned pumpkin puree

• ¾ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup chopped pecans or walnuts (optional)

• ½ cup white chocolate chips or dark chocolate chunks (optional)

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
• Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, sugar, egg, and vanilla extract until smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chopped nuts or chocolate chips, if using.
• Shape the Dough: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 3 inches wide.
• First Bake: Bake for 25-30 minutes, or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
• Slice the Logs: Using a serrated knife, cut the logs diagonally into ½-inch slices.
• Second Bake: Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are golden and crisp.
• Cool and Serve: Let the biscotti cool completely before serving. Store in an airtight container for up to two weeks.