Easy & Delicious Pumpkin Biscotti Recipe – Perfect for Fall!

Embrace the season with this fantastic Pumpkin Biscotti recipe! This isn’t just another pumpkin-flavored treat; it’s a sophisticated take on a classic Italian cookie, perfectly suited for the fall. With a satisfying crunch on the outside and a soft, inviting interior, these biscotti are ideal for dipping into your favorite warm beverage, whether it’s a rich coffee latte or a comforting tea.

While pumpkin spice often makes an appearance in countless recipes this time of year, these biscotti stand out. They offer a delightful balance of fall spices and a subtle hint of pumpkin, creating an elegant experience. Forget the overly sweet, artificial flavors; this recipe offers a refined, seasonal treat that will elevate your coffee or tea break. Ditch the sugary syrups and opt for a batch of these homemade pumpkin biscotti instead!

Pumpkin Biscotti Ingredients

One of the best things about biscotti, like these and other cookies, is how easily they can be adapted to be both gluten-free and vegan.

Traditional biscotti recipes often rely on all-purpose flour and eggs. However, this Pumpkin Spice Biscotti recipe uses a combination of almond and coconut flour, eliminating the need for eggs or egg replacements. The result? A perfectly crunchy exterior and a soft, tender center, just as you’d expect, without sacrificing any flavor or texture.

• Blanched almond flour
• Coconut flour
• Arrowroot powder (or tapioca starch)
• Baking powder
• Salt
• Pumpkin pie spice
• Pumpkin puree
• Maple syrup
• Vanilla extract
• Almond extract

Don’t have pumpkin pie spice on hand? No problem! You can easily make your own blend by combining:

• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon cloves

The Essence of Biscotti

The Italian word “biscotti” literally translates to “twice cooked.” This unique preparation method might lead some to believe they are difficult to make, but the opposite is true. Biscotti are surprisingly simple.

Prepared in just one bowl, the process involves two baking stages, which primarily involves adjusting the oven temperature between bakes.

How to Make This Pumpkin Biscotti Recipe

Follow these simple steps to create your own batch of delicious pumpkin biscotti:

1. Prep the Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, arrowroot powder (or tapioca starch), baking powder, salt, and pumpkin pie spice.
3. Add Wet Ingredients: Add the pumpkin puree, maple syrup, vanilla extract, and almond extract to the dry ingredients. Mix until everything is well combined.
4. Form the Dough: Turn the biscotti dough out onto the prepared baking sheet. Gently shape the mixture into a smooth log, approximately 12 inches long, 2 inches wide, and about 1 inch high.
5. First Bake: Bake the log for 20 minutes. The exterior should be starting to deepen in color and set, but the interior should still be soft.
6. Cool and Slice: Take the baking sheet out of the oven, and let the biscotti log cool until it’s almost at room temperature. Then, using a serrated knife, carefully slice the log diagonally into cookies that are about 1 inch wide.
7. Second Bake: Arrange the sliced biscotti back on the baking sheet, making sure they’re not touching each other. Increase the oven temperature to 250°F (120°C). Bake the biscotti for 15 minutes per side, flipping them halfway through to ensure even crisping.
8. Cool Completely: Turn the oven off, but leave the baking sheet with the biscotti inside until the oven has cooled down completely. This step is crucial for achieving that signature crunchy exterior and soft interior texture.

How to Store the Biscotti

Once the biscotti has completely cooled to room temperature, you can store them in an airtight container. Properly stored, they’ll stay fresh for up to a week at room temperature. For longer storage, biscotti freeze very well. Place them in a freezer-safe bag for up to a couple of months.

Tips and Suggestions for the Best Biscotti

• Optimal Baking Conditions: Biscotti are best made on a dry day. Humidity can affect the cookies’ crispness.
• Sticky Dough? If the dough is too sticky to easily form into a log, lightly wet your hands while shaping. This is normal for this recipe!
• Cool Before Cutting: Always let the biscotti log cool before slicing. If you cut it while it’s too hot, the cookies will crumble.
• Use a Serrated Knife: Use a serrated knife for clean, precise cuts and prevent messy edges or cracks.
• Extra Crispy: For extra crispy cookies, increase the baking time of the second bake by a few minutes per side.
• Add Texture: Feel free to add some texture with raisins, chopped nuts, or other dried fruit. Add them while shaping the log before the first bake. You can also coat the exterior in coarse sugar or sliced almonds.

Biscotti has a comforting vibe. Try making a batch and enjoy the lovely smells that will fill your home. Add these to your Thanksgiving dessert spread, and you won’t be disappointed.

More Pumpkin Spice Dessert Recipes to Try:

• Pumpkin Spice Chocolate Chip Bites
• Chewy Vegan Pumpkin Chocolate Chip Cookies
• Pumpkin Banana Chocolate Chip Bread
• Gluten Free Pumpkin Muffins
• Pumpkin Chocolate Chip Bars

These are great options for the kids with their bite-sized nature and easy grab-ability.

If you’re into sourdough, try these sourdough pumpkin rolls for a deliciously seasonal treat!