This pumpkin biscotti is the last autumn recipe of the year before I hit full holiday mode and do nothing but bake festive treats for the last few weeks of the year.
We’re using real pumpkin and plenty of warm, comforting spices for this biscotti. Don’t skimp on the spices! They’re essential to making this the best pumpkin biscotti you’ll ever have.
Like all of my biscotti recipes, this recipe makes two loaves. The difference between this recipe and the others is that the dough for this is a lot stickier than my traditional biscotti dough. We can thank the pumpkin for that! I used a wet spatula to help me shape the dough and make sure all of the sides were nice and even. It also helped make sure my hands didn’t get more of the biscotti dough than the baking sheet did.
This biscotti is deceptively easy to make. We’re combining our butter and sugar with our spices and other dry ingredients (except the flour). Then, we add in the egg and pumpkin before slowly adding the flour. After that we’ll divide our dough in half, shape it, and then sprinkle it generously with all of the cinnamon sugar we can find.
Biscotti loosely translates to twice-baked, so we’re putting these in the oven first to bake as logs, then we’ll slice them and bake them again.
I’ve made a lot of biscotti over the last few year and I’m going to share a secret with you. If you want the perfect crisp, crunchy biscotti to dip in your tea or coffee, here’s what you have to do. When the biscotti have finished their second bake, don’t take them out of the oven. Instead, crack the oven door open slightly and allow the biscotti to cool in the oven. Allow it to cool in the oven means it can cool as the oven does, allowing for the crispiest biscotti. We don’t have time for any soft biscotti!
That’s it! These are super easy to make, and so, so good. I love the cinnamon sugar on top and the spices and pumpkin combine for the perfect fall treat. I’m more of a tea girl, but these pair perfectly with a nice latte. Something about pumpkin and coffee just makes sense.
Pumpkin Biscotti
Ingredients
- 1/2 stick (4 tbsp.) unsalted butter, softened
- 2/3 cup sugar
- 2 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- Cinnamon sugar, for sprinkling on top
Directions
- Step 1 Preheat oven to 350°F and line a baking sheet with parchment paper.
- Step 2 In a bowl, beat together the butter, sugar, cinnamon, nutmeg, ginger, baking powder and salt. The mixture should be smooth and creamy.
- Step 3 Beat in the egg and the pumpkin puree, then slowly incorporate the flour until you have a smooth dough. The dough will be sticky, that’s ok.
- Step 4 Divide the dough in half and, on the parchment lined baking sheet, shape each half into a log. For smooth edges, use a wet spatula. Sprinkle each log generously with the cinnamon sugar.
- Step 5 Bake for 25 minutes. Remove from the oven and turn the oven temperature down to 325°F.
- Step 6 Wait 5-10 minutes and then, using a serrated knife, cut the log into 1/2″ slices.
- Step 7 Put the biscotti bake in the oven and bake for another 40 minutes. Instead of removing the biscotti from the oven, prop the oven door open slightly and allow them to cool in there. This will create a crispier biscotti.
