Recipes › Dessert › Pumpkin Biscotti Recipe

Pumpkin Biscotti Recipe

Recipe by Pedro M. A. Neves

Pumpkin biscotti are crisp, twice-baked Italian almond cookies enriched with warm autumn spices and roasted pumpkin puree. These elegant dunking biscuits combine the traditional Italian biscotti format with seasonal pumpkin flavor, making them perfect for coffee or as a sophisticated fall treat. This recipe yields an authentically textured biscotto with a satisfying crunch and subtle sweetness.

Ingredients

• 200g (1¾ cups) all-purpose flour
• 100g (¾ cup) whole wheat flour
• 150g (¾ cup) unsweetened pumpkin puree
• 140g (⅔ cup) granulated sugar
• 60ml (¼ cup) extra-virgin olive oil
• 2 large eggs
• 1 tsp (5g) baking powder
• ½ tsp (2.5g) baking soda
• 1 tsp (2.5g) ground cinnamon
• ½ tsp (1.2g) ground nutmeg
• ¼ tsp (0.5g) ground cloves
• ¼ tsp (1.5g) fine sea salt
• 100g (¾ cup) sliced almonds, lightly toasted
• ½ tsp (2.5ml) vanilla extract

Instructions

1. Preheat oven to 175°C (350°F). Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

3. In a large bowl, whisk together pumpkin puree, sugar, olive oil, eggs, and vanilla extract until smooth and well combined.

4. Fold the dry ingredients into the wet mixture using a rubber spatula until just combined, then fold in toasted almonds until evenly distributed.

5. Divide dough in half. On the prepared baking sheet, shape each half into a long log approximately 30cm (12 inches) long, 6cm (2.5 inches) wide, and 2cm (¾ inch) tall. Space logs 5cm (2 inches) apart.

6. Bake for 25-28 minutes until logs are golden and a toothpick inserted in the center comes out clean.

7. Remove from oven and let cool for 10 minutes. Using a serrated knife, cut each log on a slight diagonal into 2cm (¾ inch) thick slices.

8. Stand each slice upright on the baking sheet, spacing them slightly apart to allow air circulation.

9. Return to oven at 160°C (320°F) and bake for 12-15 minutes until the cut sides are light golden, then flip each slice and bake another 10-12 minutes until both sides are evenly toasted and crispy.

10. Transfer to a wire cooling rack and cool completely. Store in an airtight container for up to 2 weeks.

Substitutions

• Replace all-purpose flour with gluten-free 1:1 baking flour for a gluten-free version
• Substitute olive oil with melted coconut oil for different flavor profile
• Use candied pumpkin seeds instead of almonds for added texture and autumnal flavor
• Replace eggs with flax egg (3 tbsp ground flaxseed mixed with 8 tbsp water) for vegan biscotti

Tips

• Ensure the first bake produces logs that are firm enough to slice cleanly; slightly underbaking helps prevent crumbling during slicing
• A serrated bread knife makes clean diagonal cuts through the warm logs; a rocking motion works better than sawing back and forth
• For extra-crispy biscotti, reduce oven temperature to 150°C (300°F) and extend the second bake by 5-7 minutes
• Store completely cooled biscotti in an airtight container with parchment between layers to maintain crispness

Biscotti originate from Tuscany and traditionally were created as long-keeping ship biscuits for sailors. The twice-baking method creates their signature crispness, making them ideal for dunking in wine, coffee, or hot chocolate—a cherished Italian tradition. Pumpkin additions reflect modern seasonal variations on this ancient cookie form.

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