Easy Pumpkin Spice Biscotti

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I’m that person who starts craving fall flavors the minute September hits. While everyone else is still holding onto summer, I’m already eyeing the pumpkin spice everything at the grocery store. But here’s the thing – I don’t want to commit to a whole pumpkin pie when I’m just testing the seasonal waters.

That’s where pumpkin spice biscotti comes in. These cookies give me all the cozy autumn vibes I’m craving without the pressure of a big dessert. Plus, they’re perfect for dunking in my morning coffee or afternoon tea. I can make a batch on Sunday and have breakfast sorted for the week.

Want something that tastes like fall but won’t disappear in two days? Need a cookie that actually gets better with time? This biscotti is your answer. It’s got all the warm spices you love and that satisfying crunch that makes coffee time feel special.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these pumpkin spice biscotti, and it’s what most people already have in their pantry. You can use either bleached or unbleached all-purpose flour – both will give you great results with a nice, sturdy texture that holds up well to the double-baking process. If you only have bread flour on hand, that’ll work too, though your biscotti might be a bit chewier than the traditional crisp texture. Just make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off, since too much flour can make your biscotti dry and crumbly.

Options for Substitutions

This biscotti recipe is pretty forgiving when it comes to swaps, so here are some options if you’re missing a few things:

• Pumpkin puree: If you don’t have canned pumpkin, you can substitute with the same amount of sweet potato puree, butternut squash puree, or even applesauce for a different flavor profile.
• Individual spices: Don’t have all the spices on hand? You can replace the cinnamon, ginger, nutmeg, and cloves with 2 ½ teaspoons of store-bought pumpkin pie spice instead.
• Light brown sugar: You can swap this with dark brown sugar for a deeper molasses flavor, or use all granulated sugar if that’s what you have – just add an extra tablespoon of melted butter to keep the moisture.
• All-purpose flour: While all-purpose flour works best for biscotti’s crispy texture, you can substitute up to half with whole wheat flour for a nuttier taste, though they’ll be slightly denser.
• Melted butter: You can replace the butter with the same amount of neutral oil like vegetable or canola oil, though you’ll lose some of that rich buttery flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making biscotti is overbaking during the first bake, which makes the logs too hard to slice cleanly – aim for just set and lightly golden, about 25-30 minutes, since they’ll bake again after slicing.

Another common error is slicing the logs while they’re still hot, which causes them to crumble and break apart, so let them cool for at least 15 minutes until they’re just warm to the touch.

Make sure to use a sharp serrated knife and cut with a gentle sawing motion rather than pressing straight down, and if your dough seems too sticky to shape, lightly flour your hands and the surface.

For extra crispy biscotti that are perfect for dunking, don’t skip the second bake – those additional 10-15 minutes per side are what give biscotti their signature crunch.

What to Serve With Pumpkin Spice Biscotti?

These crunchy pumpkin spice biscotti are perfect for dunking into your morning coffee or afternoon tea – the spices pair beautifully with both! I love serving them alongside a warm latte or cappuccino, but they’re equally good with black tea or even hot chocolate on chilly fall days. For a cozy dessert spread, try arranging them on a platter with some vanilla ice cream or whipped cream for dipping. They also make a great addition to a fall brunch table next to fresh fruit, yogurt, or oatmeal.

Storage Instructions

Keep Fresh: Store your pumpkin spice biscotti in an airtight container at room temperature for up to 2 weeks. The beauty of biscotti is that they actually get better after a day or two, developing that perfect crispy texture. I like to keep mine in a cookie tin or glass jar on the counter.

Freeze: These biscotti freeze wonderfully for up to 3 months in a freezer-safe container or bag. You can freeze them after the first bake if you want to finish the second baking later, or freeze them completely finished. Either way works great for making ahead during busy seasons.

Serve: Frozen biscotti can be enjoyed straight from the freezer since they’re meant to be crunchy, or let them thaw at room temperature for about 30 minutes. If you want to warm them up a bit, pop them in a 300°F oven for just 5 minutes to bring back that fresh-baked feel.

Preparation Time	30-45 minutes
Cooking Time	40-50 minutes
Total Time	70-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 250-270 g

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (180°C).

Line a large baking sheet with non-stick parchment paper to prevent the biscotti from sticking and to make cleanup easier.

Step 2: Mix Dry Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp salt

In a large bowl, combine the all-purpose flour, granulated sugar, packed light brown sugar, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.

Whisk all these dry ingredients together until evenly mixed.

Step 3: Prepare Wet Ingredients and Make Dough

• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract

In a small bowl or jug, whisk together the egg, canned pumpkin puree, cooled melted butter, and vanilla extract until well combined.

Create a well in the center of the dry ingredients and pour the wet mixture into it.

Use a wooden spoon or spatula to mix everything together until a soft dough starts to form.

If needed, use your hands to bring the dough fully together.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

I like chilling the dough—it really helps the flavors meld and makes it easier to handle when shaping.

Step 4: Shape and Roll the Dough

After chilling, divide the dough into two equal portions.

Lightly dust your work surface with flour and carefully roll each portion into a 12-inch (30 cm) log.

Place the logs on the prepared baking sheet, and gently brush off any excess flour before baking.

Step 5: Bake the Biscotti Logs

Bake the dough logs in the preheated oven for 25 minutes, until they are lightly browned and firm to the touch.

Remove from the oven and allow them to cool on the baking sheet for 10 minutes at room temperature.

Meanwhile, reduce the oven temperature to 300°F (150°C).

Step 6: Slice and Second Bake

While the logs are still warm, use a sharp serrated knife to slice each log into 20 even pieces.

Return the biscotti, cut side up, to the baking sheets.

Bake in the reduced oven temperature for 15–20 minutes, flipping each piece halfway through, until they’re golden and crisp.

The biscotti will become even more crisp as they cool.

For extra crunch, I sometimes leave them in the oven (turned off) for a few extra minutes with the door slightly open.

Step 7: Cool and Serve

Transfer the finished biscotti to a wire rack and let them cool completely before serving or storing.

This cooling step is essential for crispness and for easy storage.