Why You’ll Love this Pumpkin Biscotti
So Seasonal! The pumpkin flavor in this biscotti welcomes in the fall season and holidays. The warm spice and comforting flavors make it the perfect treat to cozy up with and dunk in your favorite hot beverage.
Deliciously Spiced. Pumpkin biscotti is loaded up with pumpkin pie spice to give you the perfect autumn kick that pairs perfectly with the sweet cookie base.
Crunch Heaven. Biscotti are known for their crunchy and dunkable texture. The double-baking gives you a crisp biscuit that pairs perfectly with coffee, tea, or hot cocoa. If you’re a fan of crunchy cookies or dunking cookies, or all the above, you’ll live for these pumpkin biscotti.
Gift-able! Pumpkin biscotti can be delicious homemade gift during the holiday season. Make them for friends, family, teachers and neighbors! Everyone will love them.
So Dunkable! Biscotti are meant to be dipped in hot beverages, which softens them slightly and enhances the flavors. While me and my kids typically stick to dunking oreos in milk, I love the idea of switching it up and giving these biscotti their day to dunk!
What is Biscotti?
Biscotti, plural for “biscotto” in Italian, are a type of Italian cookie known for being twice baked, resulting in a dry and crunchy texture. The term “biscotti” literally means “twice-cooked” or “twice-baked” in Italian. These cookies have a long history in Italian cuisine and are popular worldwide.
Ingredients for Pumpkin Biscotti
Gluten-free flour is essential for individuals with gluten sensitivities or allergies. It provides the structure and texture needed to create biscotti without using traditional wheat-based flour. Gluten-free flour blends, made from a combination of alternative flours like rice flour, tapioca flour, and potato starch, mimic the properties of wheat flour while remaining gluten-free.
Coconut sugar is a natural sweetener derived from the sap of coconut palm trees. It imparts a rich, caramel-like sweetness to the biscotti, complementing the pumpkin flavor. Coconut sugar is also considered a lower glycemic sweetener, making it a good option for those looking to reduce refined sugar intake. If you don’t have coconut sugar or want to try something else, brown sugar is an easy alternative.
Baking powder is a leavening agent that helps the biscotti rise and achieve a light and slightly airy texture. It gives the biscotti a pleasant crumb and prevents them from becoming too dense.
Salt is a crucial ingredient in baking as it enhances the overall flavor of the biscotti. It balances the sweetness and the pumpkin spice flavors.
Pumpkin Pie Spice
Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, cloves, and ginger. It adds a delicious autumnal flavor to the biscotti, giving them that classic pumpkin pie taste.
Eggs serve as a binding agent and provide structure to the biscotti. They help hold the ingredients together and contribute to the biscotti’s texture.
Pumpkin puree is the star ingredient that gives these biscotti their distinctive flavor. It adds natural sweetness, a lovely orange hue, and a subtle earthy taste.
How to Make Pumpkin Biscotti
Combine the dry ingredients
In a large bowl, add the gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix it up.
Mix in the wet ingredients
Add the eggs and pumpkin puree to the dry mixture and stir with a fork or electric hand mixer! This will come together in a thick, sticky dough.
Form a biscotti log
Line a rimmed baking sheet with parchment paper. Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
First bake, cool and cut
Bake for 25 minutes and remove from the oven. Leave the biscotti to cool for an entire hour on the baking sheet.
Once the hour is passed and the biscotti has cooled, use a serrated knife to slice the biscotti into desired thickness.
Turn the oven to 300F. Lay the cookies flat on the baking sheet and return to the oven for another 30 – 40 minutes, depending on thickness of cookies. Flip the cookies at about the 20 minute mark.
Dip & decorate!
Once baked, allow to cool. Melt the white chocolate with the coconut oil and dip the ends of the biscotti. I sprinkled mine with some white sugar sprinkles but you can top yours with whatever you like. To speed up the chocolate hardening, you can pop them in the fridge for 5-10 minutes.
Tips for Success
Cool completely: After the first bake, allow the biscotti log to cool for an entire hour, then transfer it to a cutting board. Make sure it cool before slicing it into cookies.
Use a serrated knife: Use a sharp serrated knife to slice the biscotti log into individual cookies. A dull knife can cause the biscotti to crumble.
Rotate the Biscotti: During the second bake, flip the biscotti halfway through the baking time.
How to Store Leftover Biscotti
Airtight Container: Once the biscotti have cooled and the chocolate has hardened, store them in an airtight container. A sealable plastic or glass container with a tight-fitting lid works well. If you want to keep them perfect, place a layer of parchment paper in between stacks of the biscotti.
Room Temperature: If you plan to consume the biscotti within a week or two, you can store them at room temperature. Ensure that the container is kept in a cool, dry place.
Freezing (Long-Term Storage): For longer-term storage, you can freeze biscotti. Wrap them individually or in small batches in plastic wrap. Place the wrapped biscotti in an airtight container or freezer-safe bag to prevent freezer burn. Properly stored, biscotti can be frozen for several months.
Thawing Frozen Biscotti: When you’re ready to enjoy frozen biscotti, take them out of the freezer and let them thaw at room temperature. You can also re-crisp them in a preheated oven at 325°F (163°C) for a few minutes until they regain their crunchiness.
Re-crisping Stale Biscotti: If your biscotti become slightly stale or lose their crispiness, you can re-crisp them by placing them in a 325°F (163°C) oven for about 5-10 minutes. Keep a close eye on them to prevent over-baking.
Variations to Try
Pumpkin Chocolate Chip Biscotti
Fold in dark or semi-sweet chocolate chips into the pumpkin biscotti dough for a yummy combination of pumpkin and chocolate flavors.
Pumpkin Walnut Biscotti
Add chopped walnuts or other nuts of your choice to the biscotti dough for a nutty crunch and extra texture.
Mix in dried cranberries or cranberry pieces for a tart contrast to the sweetness of the pumpkin. This combination is perfect for the holiday season.
Pumpkin Pecan Biscotti
Instead of walnuts, use chopped pecans for a slightly different nutty taste and texture.
Pumpkin Ginger Biscotti
Add finely chopped crystallized ginger to the biscotti dough to introduce a spicy and zesty kick.
Pumpkin Spice Latte Biscotti
Incorporate instant coffee or espresso powder into the dough to create a biscotti with a coffee-flavored twist.
- 1 1/2 cup gluten free flour
- 3/4 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup pumpkin puree
- 1/2 cup white chocolate chips or 4 oz. white chocolate bar
- 2 tablespoons refined coconut oil
- Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
- In a large bowl, add the gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix it up.
- Add the eggs and pumpkin puree to the dry mixture and stir with a fork or electric hand mixer! This will come together in a thick, sticky dough.
- Line a rimmed baking sheet with parchment paper. Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
- First bake: Bake for 25 minutes and remove from the oven. Leave the biscotti to cool for an entire hour on the baking sheet. Once the hour is passed and the biscotti has cooled, use a serrated knife to slice the biscotti into desired thickness.
- Second Bake: Turn the oven to 300F. Lay the cookies flat on the baking sheet and return to the oven for another 30 – 40 minutes, flipping after 20 minutes. The thickness of the biscotti cookies will determine how long the second bake will be.
- Once baked, allow to cool. If desired, melt the white chocolate with the coconut oil and dip the ends of the biscotti. I sprinkled mine with some white sugar sprinkles but you can top yours with whatever you like. To speed up the chocolate hardening, you can pop them in the fridge for 5-10 minutes.
- Serving Size: 1 biscotti
- Calories: 96
- Sugar: 9.2g
- Sodium: 67mg
- Fat: 2.9g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16.2g
- Fiber: 1.1g
- Protein: 1.5g
- Cholesterol: 16mg