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Deliciously Dunk-able Crunchy Pumpkin Biscotti

1 hr 10 min
GF Gluten-Free VG Vegetarian NF Nut-Free
by: Lindsay Grimes
September 24, 2023 (Updated: September 24, 2023)
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This is a vertical image looking at a stack of three pumpkin biscotti from the side. The stack sits on a white parchment paper with lots of crumbs on it. The biscotti is dipped in white chocolate and has white sugar sprinkles on it. More biscotti is blurred in the background against a marble backdrop.
Pumpkin biscotti are crunchy and deliciously dunk-able. The white chocolate dip contrasts these pumpkin spiced cookies perfectly!

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

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

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

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

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

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

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.

This is an overhead vertical image of orange-brown colored biscotti dipped in white chocolate and sprinkled with clear/white sugar sprinkles. The biscotti sits on a white piece of parchment paper with crumbs and more sprinkles around it.

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.

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, 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.

This is a vertical image looking at a row of pumpkin biscotti from the side. The biscotti has dipped white chocolate and sprinkled with clear/white sprinkles. The biscotti sit on a white parchmnet paper.

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.

Cranberry-Pumpkin Biscotti

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.

This is an overhead vertical image of orange-brown colored biscotti dipped in white chocolate and sprinkles with clear/white sprinkles. The biscotti are stacked on a clear deep pink plate on a white terrazzo surface.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead horizontal image of an orange-brown colored biscotti on a white piece of parchment paper. The biscotti is dipped in white chocolate and sprinkled with a clear/white sugar sprinkles. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

Deliciously Dunk-able Crunchy Pumpkin Biscotti

Pumpkin biscotti are crunchy and deliciously dunk-able. The white chocolate dip contrasts these pumpkin spiced cookies perfectly!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minCook: 1 hourTotal: 1 hour 10 min
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Servings: 20 cookies 1x

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix it up. 
    This is a horizontal overhead image of a large white glass bowl on a white and tan terrazzo surface. In the bowl is white flour, coconut sugar, baking powder, pumpkin spice and salt.
  3. 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.
    This is a horizontal image looking at a large glass bowl from the side, In the bowl is a light brown wet batter. A red rubber spatula with a wooden handle is dipping into the batter with the handle leaning against the side of the bowl and pointing to the bottom right corner. The bowl sits on a white and beige terrazzo surface.
  4. 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.
    This is an overhead horizontal image of a rimmed baking sheet lined with parchment paper. On the parchment paper is a rectangle of gooey dough batter. The baking sheet sits on a white and beige terrazzo surface.
  5. 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.
    This is an overhead horizontal image of a piece of parchment paper on a white and beige terrazzo surface. On the parchment paper is biscotti cookies cut into about 1 inch pieces. A large serrated knife is to the right of the biscotti.
  6. 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. 
    This is an overhead vertical image of a log of biscotti cut into 20 pieces and leaning on their sides. The biscotti cookies lay on a white piece of parchment paper.
  7. 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. 
    This is an overhead horizontal image of an orange-brown colored biscotti on a white piece of parchment paper. The biscotti is dipped in white chocolate and sprinkled with a clear/white sugar sprinkles.

Nutrition Info:

  • 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
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This is a vertical image looking at a stack of three pumpkin biscotti from the side. The stack sits on a white parchment paper with lots of crumbs on it. The biscotti is dipped in white chocolate and has white sugar sprinkles on it. More biscotti is blurred in the background against a marble backdrop. Text overlay reads "pumpkin biscotti delightfully dunk-able!"
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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