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Pumpkin Pie Biscotti: The Ultimate Crispy Fall Treat with Chocolate & Pepitas

Welcome to the wonderful world of fall baking, where these delightful Pumpkin Pie Biscotti reign supreme! Each crunchy, golden-brown cookie is lovingly decorated with a delicate drizzle of melted chocolate and a generous sprinkle of chopped pumpkin seeds, also known as pepitas. They are absolutely ideal for dunking into your favorite hot beverage, whether it’s a steaming mug of hot apple cider (perfect for the kids!), a comforting cup of tea, or your morning coffee. Prepare to elevate your autumn snacking experience with this irresistible recipe!

Beautifully baked pumpkin pie biscotti, each piece elegantly drizzled with melted chocolate and adorned with crunchy chopped pumpkin seeds, ready to be enjoyed with a hot beverage.

Why You’ll Love This Recipe
Ingredients
Substitutions
How to Make Pumpkin Pie Biscotti
Kelly’s Recipe Tips
Storage and Freezer Tips
Frequently Asked Questions
More Fall Cookies
Pumpkin Pie Biscotti Recipe

In the grand debate of cookie textures, when crispy goes head-to-head with chewy, I’ll admit, 99 times out of 100, my heart (and taste buds) lean towards chewy. Chocolate chip cookies? I prefer them soft, warm, and melting in my mouth. Shortbread? Tender, crumbly, and wonderfully buttery are my absolute favorites. Perhaps this lifelong preference for softness explains why biscotti, with their famously firm crunch, and I have only recently truly connected.

However, there could be no more perfect introduction to the world of crispy confections than with these incredible pumpkin pie biscotti. These elegantly sliced sweets are not just an ordinary cookie; they are an autumnal celebration, boasting an impressive triple dose of pumpkin goodness. We’re talking about rich pumpkin purée infused directly into the dough, the warm, complex aroma of pumpkin spice permeating every bite, and a delightful textural contrast from the crunchy pumpkin seeds on top. This delightful trifecta has officially converted me to the biscotti bandwagon, one exquisitely crispy, crunchy bite at a time. So, coffee, tea, hot chocolate, or even a comforting spiked apple cider—consider yourselves warned: your accompanying beverage will never again go biscotti-less!

These homemade pumpkin biscotti aren’t just a treat; they’re an experience. They capture the very essence of autumn, making them perfect for holiday gatherings, cozy evenings by the fire, or simply a delightful snack any time of day. Their distinct texture and rich flavor profile make them stand out from typical cookies, offering a sophisticated yet comforting option for any occasion. Once you try these, you’ll understand why they’ve become a new fall favorite!

Why You’ll Love This Recipe for Pumpkin Pie Biscotti

There’s so much to adore about this pumpkin pie biscotti recipe that makes it an absolute must-try, especially as the leaves begin to turn and the air gets crisp. From their convenient preparation to their crowd-pleasing appeal, these biscotti are designed to bring joy and ease to your fall baking.

Effortless Make-Ahead Prep: One of the greatest advantages of these pumpkin biscotti is their incredible make-ahead potential. You can bake a batch and store them in an airtight container for up to two weeks at room temperature. This means you can get your baking done well in advance of a party or holiday, freeing up precious time when you need it most. Imagine having a delicious, homemade treat ready to go without any last-minute fuss!
A Crowd-Pleasing Delight: This recipe generously yields 24 individual biscotti, ensuring there’s more than enough to go around, even for larger gatherings. Whether you’re hosting a brunch, a casual get-together, or a festive holiday meal, these cookies are sure to be a hit. Their unique flavor and delightful crunch will have guests reaching for seconds (or even thirds!), making you the star baker of the season.
Perfect for Thoughtful Gifting: Looking for a charming and personal present? A beautifully packaged bag or container of these homemade pumpkin pie biscotti makes an absolutely incredible housewarming gift, a heartwarming hostess present, or a delightful addition to any holiday gift basket. They’re a thoughtful gesture that shows you’ve put in the extra effort, and who wouldn’t appreciate a delicious, handcrafted treat during the fall and winter months?
Triple Pumpkin Power: As mentioned, this recipe truly maximizes pumpkin flavor. With pumpkin purée in the dough, a blend of pumpkin pie spices, and crunchy pumpkin seeds on top, every bite delivers a full spectrum of autumnal taste and texture. It’s a true celebration of the season’s most iconic flavor.
Versatile Pairing: These biscotti are specifically designed for dunking! Their sturdy yet porous texture makes them the perfect companion for a variety of hot beverages. Enjoy them with coffee, tea, hot chocolate, or even a glass of warm spiced apple cider. The subtle pumpkin and spice notes beautifully complement these drinks, creating a cozy and comforting experience.

Essential Ingredients for Perfect Pumpkin Pie Biscotti

Crafting these irresistible pumpkin pie biscotti requires a selection of fresh, quality ingredients. Each component plays a crucial role in achieving the desired flavor and signature crunchy texture. Here’s a closer look at what you’ll need and why:

Unsalted Butter: Biscotti are renowned for their distinctively dry and crunchy texture, a characteristic achieved, in part, by using a deliberately lower amount of butter compared to softer, chewier cookies. For instance, my recipe for the best chocolate chip cookies uses more butter for that soft chew. Here, the butter provides richness without compromising the crispness. It’s important to use unsalted butter because you’ll be adding a specific amount of salt separately, allowing you to control the overall sodium level of your biscotti. Ensure it’s softened to room temperature for easier creaming.
Granulated Sugar: This is our primary sweetener, adding the perfect amount of sweetness to balance the earthy pumpkin flavors and warm spices. For biscotti, granulated sugar is preferred over brown sugar. Light or dark brown sugar contains molasses, which would introduce a different flavor profile and, more importantly, add too much moisture to the dough, preventing the biscotti from achieving their characteristic dry, crisp texture.
Pumpkin Pie Spice: This spice mixture is the quintessential flavor of fall, a bottled essence of the season! Typically, pumpkin pie spice is a blend of ground cinnamon, ginger, cloves, nutmeg, and allspice. It provides that complex, warm, and inviting aroma that makes these biscotti taste like autumn itself. Check your spices for freshness; older spices can lose their potency.
Ground Cinnamon: To truly amp up that comforting fall flavor, we add an extra boost of ground cinnamon. Cinnamon is a dominant and beloved spice in pumpkin pie spice blends, and by adding a bit more, we ensure the cookies are intensely aromatic and flavorful.
Baking Powder: This leavening agent is essential for giving the biscotti a slight rise and preventing them from becoming too dense. It contributes to their overall structure, making them sturdy enough for slicing and that satisfying double-bake process.
Salt: Just a humble ½ teaspoon of salt works wonders to enhance and brighten all the sweet and spicy flavors in the biscotti. It balances the sweetness and brings out the depth of the pumpkin and spices. Don’t be tempted to skip it, as it’s crucial for a well-rounded flavor profile.
Large Egg: The egg acts as a binder, holding all the ingredients together and providing the necessary structure for the dough. This structure is particularly important for biscotti, as the dough needs to be firm enough to be shaped into logs and then cleanly sliced into individual cookies without crumbling.
Pumpkin Purée: This is where the real-deal squash flavor comes in! Make absolutely sure you’re using 100% pure canned pumpkin purée and *not* pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would throw off the recipe’s balance. The purée adds moisture, natural sweetness, and that unmistakable pumpkin taste.
All-Purpose Flour: The foundation of our dough, all-purpose flour provides the primary structure for these cookies. It creates a stable matrix that allows the biscotti to hold their shape through two rounds of baking without becoming excessively dense or overly crumbly.
Semisweet Chocolate Chips: After baking, these biscotti are beautifully drizzled with melted chocolate. Chocolate and pumpkin are a flavor combination truly made in heaven, offering a delightful contrast to the warm spices. The semisweet variety provides a balanced sweetness that complements the biscotti perfectly.
Chopped Pumpkin Seeds (Pepitas): These add a fantastic textural crunch and a wonderful nutty flavor that complements the pumpkin theme beautifully. Also known as pepitas, they provide an extra layer of “pumpkin power” and make for a gorgeous garnish. You can find them shelled in most grocery stores.

Refer to the comprehensive recipe card below for precise measurements and quantities for each ingredient to ensure your pumpkin pie biscotti turn out perfectly every time.

Creative Substitutions for Your Biscotti

While this recipe for pumpkin pie biscotti is perfectly crafted as is, sometimes you might want to switch things up or accommodate what you have on hand. Here are some smart substitutions that can work wonderfully:

Experiment with Other Chocolate Varieties: Instead of semisweet chocolate, feel free to use another type for drizzling. Dark chocolate will offer a more intense, slightly bitter contrast, while milk chocolate will provide a sweeter, creamier touch. White chocolate is another excellent option, creating a beautiful visual contrast and a rich, sweet flavor that pairs beautifully with pumpkin spice. Just be sure to melt your chosen chocolate carefully using a double boiler or microwave to prevent burning.
Explore Different Nut Toppings: If pumpkin seeds aren’t available or if you simply want to try something new, these pumpkin spice biscotti would be absolutely lovely topped with other toasted, chopped nuts. Toasted pecans offer a buttery, rich flavor, while pistachios add a vibrant color and a distinct, slightly sweet taste. Walnuts provide a more robust, earthy flavor and a satisfying crunch. Lightly toast your chosen nuts before chopping them to enhance their flavor and aroma, then sprinkle them generously over the melted chocolate.
Spice Blend Variations: If you don’t have pre-made pumpkin pie spice, you can easily create your own blend. A good starting point is 1 part ground cinnamon, 1/4 part ground nutmeg, 1/4 part ground ginger, and a pinch of ground cloves and allspice. Adjust to your taste preferences!
Butter Alternative: While butter is recommended, if you need a dairy-free option, you might experiment with a solid vegetable shortening or a plant-based butter substitute, though the flavor and texture may vary slightly.

Step-by-Step Guide: How to Make Pumpkin Pie Biscotti

Creating these perfectly crispy pumpkin pie biscotti is a rewarding process that involves a unique double-bake method, essential for their signature texture. Follow these detailed steps to bake your own batch of autumn deliciousness.

Prepare Your Oven and Baking Sheet: Begin by preheating your oven to 350ºF (175ºC). This ensures the oven is at the correct temperature for even baking from the start. Line a large baking sheet with parchment paper. Parchment paper is crucial here as it prevents the dough from sticking and makes for easy cleanup, especially since the dough can be quite sticky.
Whip Up the Flavorful Dough: In the bowl of a stand mixer, fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, all the pumpkin pie spice, ground cinnamon, baking powder, and salt. Beat these ingredients together on medium speed until the mixture becomes wonderfully smooth and creamy, a process that usually takes about 2 minutes. Scrape down the sides of the bowl to ensure everything is well incorporated. Next, add the large egg and the canned pumpkin purée. Continue mixing until these wet ingredients are fully combined with the butter mixture. Finally, gradually add the all-purpose flour. Beat on low speed just until the flour is incorporated and the dough comes together. Be careful not to overmix, as this can lead to tough biscotti. The resulting dough will be notably sticky, which is perfectly normal for biscotti.

Soft and sticky pumpkin biscotti dough adheres to the paddle attachment in a stand mixer, illustrating the texture before shaping.

The dough’s stickiness is a good sign; it means it has the right moisture content before its double bake. Don’t be alarmed if it feels a bit challenging to handle initially.

Shape the Dough into Logs: With your prepared baking sheet at hand, transfer the sticky dough onto the parchment paper. Using a spatula or your hands (lightly floured if needed), divide the dough in half. Shape each half into a log, approximately 10 inches long and 2.5 inches wide. Then, gently pat each log into a more defined rectangular shape, ensuring an even thickness across the entire length. This uniform shaping is key for getting consistently sized biscotti slices later.

Two perfectly formed, unbaked rectangular logs of pumpkin pie biscotti dough resting on a parchment-lined baking sheet, awaiting their first bake.

Maintaining a uniform shape is essential for the even baking and slicing that defines classic biscotti. Take your time during this step to ensure both logs are as similar in size and shape as possible.

First Bake and Slicing: Place the baking sheet with the dough rectangles into the preheated 350ºF (175ºC) oven. Bake for approximately 25 minutes. During this first bake, the logs will firm up and become lightly golden. Once done, remove them from the oven and let them cool on the baking sheet for just 5 minutes. While they’re cooling, reduce your oven temperature to 325ºF (160ºC) for the second bake. Carefully transfer the slightly cooled, firm rectangles to a cutting board. Using a long, sharp knife (a chef’s knife or bread knife works best), slice each log diagonally into 12 individual pieces, aiming for roughly 3/4-inch thick slices. This diagonal cut gives biscotti their classic elongated shape. Return these sliced biscotti pieces to the baking sheet, standing them upright on their bottom edge and spacing them about an inch apart to allow air to circulate.

Rows of diagonally sliced and partially baked pumpkin pie biscotti stand upright on a parchment-lined baking sheet, perfectly spaced for their second bake.

The first bake sets the shape, and the crucial cooling and slicing stage prepares them for the crisping second bake. Don’t rush these steps!

Second Bake and Cooling: Return the baking sheet with the upright biscotti slices to the oven, now set at 325ºF (160ºC). Bake for another 25 minutes. During this second bake, the biscotti will continue to dry out and toast, developing their characteristic golden-brown color and crunchy texture. They will still feel somewhat soft in the centers when you remove them, which is expected. Immediately after the second bake, turn off the oven but leave the biscotti inside. Crack open the oven door slightly (using a wooden spoon to prop it open works well) and allow the biscotti to cool completely within the cooling oven. This slow cooling process is vital; it allows the biscotti to thoroughly dry out and become perfectly crisp without burning, achieving that sought-after crumbly texture.
Decorate and Serve: Once the biscotti are completely cool, it’s time for the delicious finishing touches! Melt the semisweet chocolate chips in a double boiler (see Pro Tip below for making one) or carefully in the microwave until smooth and fluid. Drizzle the melted chocolate artistically over each biscotti. While the chocolate is still wet, generously sprinkle the chopped pumpkin seeds over the top. Allow the chocolate to set and harden completely before serving. You can speed this up by placing the decorated biscotti in the refrigerator for about 10-15 minutes. Once hardened, your beautiful, crunchy pumpkin pie biscotti are ready to enjoy!

A festive spread of pumpkin pie biscotti, each adorned with a generous drizzle of melted chocolate and a sprinkle of chopped pumpkin seeds, alongside bowls of decorative toppings.

Pro Tip for Drizzling Perfection: For the most elegant and super-neat chocolate drizzles, transfer your perfectly melted chocolate into a piping bag or even a sturdy zipper-lock bag. Snip off a tiny corner from the bottom of the bag, creating a small opening. Then, artfully pipe zigzags or fine lines of chocolate onto your cooled biscotti. Alternatively, a squeeze bottle with a fine tip also works wonderfully for precise control, allowing you to create beautiful patterns with ease.

Kelly’s Expert Recipe Tips for Success

Achieving bakery-quality pumpkin pie biscotti at home is totally within reach with a few tried-and-true techniques. These tips, gleaned from years of baking experience, will help ensure your biscotti are perfect every time.

Mastering the Double Boiler Method for Chocolate: Melting chocolate can be finicky, but a double boiler ensures a smooth, lump-free result without scorching. To create your own double boiler, place a small amount of water (just an inch or two) in the bottom of a saucepan. Bring this water to a gentle simmer over medium heat. Select a large, heat-safe mixing bowl (glass or metal work best) that can comfortably rest on top of the saucepan without its bottom touching the simmering water. Place your chocolate chips or chopped chocolate into this mixing bowl. As the steam from the simmering water gently heats the bottom of the bowl, the chocolate will melt slowly and evenly. Stir frequently with a rubber spatula until the chocolate is completely smooth and glistening. This method prevents direct heat from burning the chocolate and results in a perfectly melted consistency for drizzling.
The Right Knife Makes All the Difference: When it comes to slicing the partially baked biscotti logs, a long, sharp knife is your best friend. A dull knife will drag and potentially crumble the delicate, warm logs. An 8-inch chef’s knife with a keen edge or a serrated bread knife will glide through the logs, creating clean, precise, and beautifully angled diagonal slices. Make smooth, confident cuts rather than sawing motions.
Patience is Key: Let Them Cool Completely in the Oven: The characteristic dry, crumbly, and exceptionally crunchy texture of biscotti is not an accident; it’s the result of extra baking and, crucially, extended cooling time. After the second bake, when the biscotti are golden and firm, resist the urge to pull them out of the oven immediately. Instead, turn off the oven, prop the door open slightly (with a wooden spoon), and allow the biscotti to cool down slowly inside the gradually cooling oven. This process allows any residual moisture to evaporate, effectively drying out the cookies further and preventing them from becoming soft or chewy once fully cooled. This final, patient step ensures that satisfying snap with every bite.
Don’t Overmix the Dough: While combining ingredients, especially after adding flour, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to tough biscotti instead of the desired crisp texture.
Consistency in Shaping: Ensure your dough logs are as uniform in thickness and width as possible. This ensures that all your biscotti slices bake evenly, preventing some from being underbaked or overbaked.

Following these professional tips will help you achieve the best possible results with your pumpkin pie biscotti, making them a true showstopper for your fall table.

Storage and Freezer Tips for Freshness

One of the many benefits of biscotti is their excellent shelf life and freezer-friendliness, making them ideal for preparing in advance or enjoying over an extended period. Proper storage is key to maintaining their delicious crispness and flavor.

To store pumpkin pie biscotti at room temperature, place them in an airtight container. They will maintain their fresh, crunchy texture and delightful flavor for up to two weeks. To prevent them from sticking together or absorbing moisture from each other, you can separate layers of cookies with pieces of wax paper or parchment paper. Keep the container in a cool, dry place away from direct sunlight.

For longer-term storage, these biscotti freeze beautifully. First, allow the completely cooled and decorated biscotti (ensure the chocolate has fully hardened) to freeze in a single layer on a parchment-lined baking sheet. This initial freezing prevents them from clumping together. Once individually frozen (this usually takes about 1-2 hours), transfer the solid biscotti pieces into a heavy-duty freezer-safe airtight container or a large freezer bag. They can be stored in the freezer for at least 3 months without any loss of quality. When you’re ready to enjoy them, simply remove the desired number of biscotti from the freezer and let them thaw at room temperature for about 15-30 minutes. They’ll be as crisp and delicious as the day they were baked!

Frequently Asked Questions About Biscotti

Biscotti might seem like a sophisticated treat, but they’re surprisingly approachable. Here are some common questions to help demystify them and perfect your baking skills.

Is butter or oil better in biscotti?

You can certainly use either butter or oil in biscotti recipes, and each has a slightly different impact on the final product. Both fat sources will add moisture to the dough, which contributes to a softer texture and helps to extend the shelf-life of the biscotti. Butter, as used in this pumpkin pie biscotti recipe, imparts a richer, more traditional flavor and a slightly more tender crumb. It also contributes to the browning and crisping. Oil, on the other hand, often results in an even crisper, drier texture, and can be a good choice if you prefer a very hard biscotti or are looking for a dairy-free option. The choice often comes down to personal preference for flavor and desired texture.

What’s the difference between American and Italian biscotti?

The primary difference between what is typically called “American biscotti” and traditional “Italian biscotti” lies in their texture and ingredient composition. American-style biscotti tend to be softer, often incorporating more butter or oil, and generally contain more sugar. They might also include flavorings like chocolate chips, nuts, or glazes that make them a sweeter, richer dessert. Traditional Italian biscotti, often called “cantucci,” are typically much crunchier and harder. Many authentic Italian recipes primarily use eggs (and sometimes very little to no butter or oil), which contributes significantly to their very firm texture. They are designed to be quite dry, making them perfect for dunking into coffee, wine (like Vin Santo), or other beverages, which softens them just enough for an enjoyable bite. Our pumpkin pie biscotti recipe strikes a lovely balance, offering a satisfying crunch that’s perfect for dunking, while still being flavorful and accessible.

Can biscotti be healthy?

Compared to many other cookie recipes, biscotti can indeed be considered a relatively “healthier” option. This is largely because they typically use less fat and sugar per serving than rich, chewy cookies or frosted treats. The double-baking process also results in a dry, low-moisture cookie, which contributes to their lower calorie count per portion. However, the term “healthy” is subjective and depends on individual dietary needs and goals. While they are often lower in calories, fat, and sugar, they still contain these ingredients. If you have specific dietary concerns, such as managing blood sugar or fat intake, it’s always best to consult with a qualified health or nutrition professional to determine how biscotti fit into your personal diet plan. Enjoying them in moderation is key to any balanced diet.

More Irresistible Fall Cookies to Try

If these pumpkin pie biscotti have sparked your fall baking enthusiasm, you’re in luck! The autumn season is a treasure trove of cozy, spiced, and utterly delicious cookie recipes. Here are some other fantastic fall cookie ideas to add to your baking list:

Pumpkin Cheesecake Cookies: Indulge in soft, pumpkin-spiced cookies with a creamy cheesecake swirl – a delightful blend of two favorite desserts.
Caramel-Stuffed Chocolate Chip Cookies: Take your classic chocolate chip cookie to the next level with a gooey, warm caramel center. Pure decadence!
Spooky Fun Halloween Chocolate Chip Cookies: Perfect for the holiday season, these festive chocolate chip cookies add a playful touch to your autumn celebrations.
Easy No-Bake Oreo Bat Cookies: For a quick and fun treat, especially with kids, these adorable no-bake bat cookies are made with everyone’s favorite sandwich cookie.
**Maple Pecan Shortbread Cookies:** Buttery shortbread infused with maple syrup and crunchy pecans, offering a rich and nutty autumnal flavor.
**Apple Cinnamon Oatmeal Cookies:** A hearty and wholesome option, packed with tender apple pieces and warm cinnamon, perfect with a glass of milk.

Each of these recipes brings a unique flavor and texture to your fall dessert table, ensuring there’s a perfect cookie for every palate and occasion. Happy baking!

A beautifully arranged selection of chocolate-drizzled pumpkin pie biscotti, garnished with pumpkin seeds, on a rustic serving tray, ready for a fall gathering.

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