Pumpkin Pie Biscotti

If you follow me on Twitter, you may know that I am slightly obsessed with all things pumpkin right now. It’s a seasonal addiction of sorts that hits me mid October and lasts until around Christmas.

I don’t know where the pumpkin addiction came from, in fact as a kid I hated the stuff. I remember taking a slice of my Nana’s pumpkin pie during the holidays simply to appease her. I would smother it in Cool Whip, eat all the whipped topping off, then nonchalantly make my way to the kitchen can to chuck the piece of pie into the trash when no one was looking. Now as an adult, there is something about the aroma of pumpkin baked goods wafting through my home that makes me all warm and fuzzy inside.

You should definitely brace yourselves for a serious pumpkin extravaganza on My Baking Addiction. No worries if you are a pumpkin hater, I will also be showcasing many other desserts that do not include pumpkin! My blog will be chock full of apples, caramel, chocolate and spice, so please check back often!

I bookmarked this recipe for Pumpkin Pie Biscotti about a month ago in preparation for my pumpkin fever. This biscotti comes together very easily and has great pumpkin pie flavor. My only issue is that they were not as crunchy as I would like them to be.

The outsides definitely had a high level of crunch, but the middle was slightly chewy, not a bad chewy, just, well a little chewy. I may try making these again, but subbing out some of the brown sugar for white and maybe baking a tad longer. All in all this was a tasty recipe, just not the texture I was trying to achieve.

Thanks so much for stopping by, stay warm, stay healthy and stay happy!

Pumpkin Biscotti


3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tablespoon vanilla paste (1 tablespoon vanilla extract will work fine)
2 tablespoons butter or margarine
1 1/4 cup nuts, coarsely chopped (I used pecans)


1. Preheat oven to 350°F.

2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

3. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

4. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

5. After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

6. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

7. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped. I opted for a simple white chocolate drizzle. I just melted some white chocolate chips, placed the melted chocolate in a zip top bag, cut a small opening in one corner and drizzled it across the biscotti.


- The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

- adapted from Cooking in an Apron


44 Responses to “Pumpkin Pie Biscotti”

  1. tspegar — October 19, 2009 at 7:01 pm

    ok yum! i love pumpkin too and i want to grab a piece right out of your blog and dunk it in my latte! i will be making these!


  2. Eliana — October 19, 2009 at 7:48 pm

    I've never even seen a pumpkin biscotti. It looks great Jaime.


  3. Kat — October 19, 2009 at 8:12 pm

    I have never made biscotti, but it's on "the" list. I think it just moved to first place due to this recipe and my love of pumpkin!


  4. Ingrid — October 19, 2009 at 8:20 pm

    I say bring on the pumpkin recipes!


  5. Jen — October 19, 2009 at 8:49 pm

    I'm not a huge biscotti fan, but I love pumpkin. This recipe might get me to try making biscotti at home…


  6. Donna-FFW — October 19, 2009 at 8:51 pm

    What a lovely treat. I am glad for your love of all things pumpkin, it benefits us all. Such nice choices.


  7. Megan — October 19, 2009 at 9:40 pm

    I remember making that same recipe last year – and being a little disappointed in it as well.

    It's not "the one" – which means I'll keep looking too!


  8. Monica H — October 20, 2009 at 12:31 am

    nom nom nom! I want to dunk this in my pumpkin spice latte. hold the whipped cream.



  9. Bethie — October 20, 2009 at 4:21 am

    Jamie they are beautiful. I have never attempted biscotti myself, not brave. LOL! Yours are picture perfect.


  10. Cancemini4 — October 20, 2009 at 4:38 am

    I feel the same way about pumpkin recipes this time of year! Can't wait to try this oue out, too.


  11. OnceUponACake — October 20, 2009 at 6:34 am

    thanks for the pumpkin biscotti recipe. i love PUMPKIN. so far ive made pumpkin cookies, pasta with pumpkin, butternut squash soup. yummy not to mention i love their color


  12. ABowlOfMush — October 20, 2009 at 7:03 am

    I can't imagine anything better than pumpkin biscotti!



  13. Karin — October 20, 2009 at 7:16 am

    They sound really good! Perfect for a nice hot cup of tea on a cold day (which it is).


  14. oneordinaryday — October 20, 2009 at 7:26 am

    They sure look beautiful.


  15. american girl primitives — October 20, 2009 at 7:58 am


    Don't worry I love all things pumpkin too! I love Biscotti so I'll add this to my list to try. My list grows longer by the minute.



  16. Jennifer — October 20, 2009 at 11:34 am

    First off, I just found out about your blog yesterday and today I am already making what you have posted….this could be dangerous on my part. Thanks for writing and I love reading your posts. I have been through a lot of your older ones and have compiled a list of things to make.

    Okay, so I have never made biscotti, but was up for a challenge this morning. I made these and used 1/2 white sugar (3/4 cup) and 1/2 the brown sugar (3/4 cup). I baked them as you instructed for the most part. After the initial bake, I cooled and cut them. Put them on a wire rack and baked them for 10 minutes each side. I could see that they were not done in the middle, so I turned the oven off and let them sit in there and cool down and cook some more. They are perfect!! Thanks so much for sharing the recipe and that they did not turn out exactly as you had anticipated. I can't wait to get a cup of coffee.


  17. Jamie — October 20, 2009 at 12:06 pm


    Thanks so much for your comment! Great idea about leaving them in oven, now I need to make these again! I love getting tips from my readers!! Thanks again and I hope you enjoy the biscotti!



  18. Maria — October 20, 2009 at 12:20 pm

    Bring on the pumpkin:) Love these


  19. Lizzy — October 20, 2009 at 1:39 pm

    Those look so pretty and delicious! I love biscotti. By the way, I think you meant "chock-full", not "cock full" hehe.


  20. Bella Biscotti — October 20, 2009 at 6:03 pm

    I'm totally into pumpkin as well even though I also remember discreetly dumping my grandmother's pumpkin pie as a child. I happen to have pumpkin biscotti on my company's product list and thought I'd let you know that it is a bit difficult to get them as crisp as others. It's the pumpkin texture shining through I think. Yours looked great though. Looking forward to more pumpkin recipes…


  21. Jamie — October 20, 2009 at 8:39 pm


    Too funny, thanks so much for bring the "cock full" error to my attention!!!



  22. La Pastry Chef — October 20, 2009 at 9:49 pm

    I've likely eaten more than my weight in biscotti but never pumpkin biscotti. Love the swirly icing.


  23. lavienouveau — October 21, 2009 at 1:15 pm

    OH NO YOU DIDN'T! Just when I though I was getting to the bottom of my "Pumpkiny things to bake" you added one to my list by putting my favorite flavor in one of my favorite snacks!


  24. Julie — October 21, 2009 at 9:43 pm

    This sounds delish! I've only made biscotti once and it was a long time ago so I think it may be time to try again!


  25. CaSaundraLeigh — October 22, 2009 at 5:37 am

    I am planning on making biscotti for Christmas gifts, so I am definitely bookmarking this–thanks!


  26. delightfullysweet — October 22, 2009 at 7:08 pm

    yet another amazing recipe! can't wait to try it out!


  27. A & W — October 24, 2009 at 12:24 am

    Ah yes your twitter feed may have given you away! I was waiting for this post, YUM!


  28. Pamela — October 25, 2009 at 7:22 pm

    Pumpkin fever, huh? I love seeing all of the different pumpkin dessert options out there. These look so yummy and pretty, too.


  29. The Freestyle Mom — October 27, 2009 at 12:13 pm

    Oh wow! For neighbor Christmas gifts I wrote a little poem about hot chocolate and cookies for dipping and I always make plain biscotti to go with hot chocolate mix, but this would be amazing. Thanks for the recipe!


  30. Rosemary — October 31, 2009 at 7:50 am

    Made these this morning, left to bake a bit longer and they seem really good. Crunchy on outside but tender on the inside. Definately would be great with some mini chocolate chips or peanut butter chips for a different twist! Love your blog, hope to try more things!!


  31. Ann — November 1, 2009 at 6:50 am

    I made these and I have to say they were not good at all. Think that maybe there is fat missing from the recipe. Though they do look good.


  32. horizonrvgirl — November 20, 2009 at 10:17 am

    i made this recipe using a cup of white sugar and cooked a little longer and they were'nt chewy at all. my mother raved about them in a phone call to my sister,i was proud! thanks for a most wonderful recipe. I'll be serving them on thanksgiving morning.


  33. Tanya — January 13, 2011 at 4:49 pm
  34. Angela — September 24, 2012 at 10:30 am

    Made these last night – they turned out so great. Exactly the biscotti texture and taste I was hoping for. Thanks!


    • Jamie — September 24, 2012 at 5:49 pm

      I am so happy to hear that you enjoyed the biscotti – thanks so much for stopping back and leaving your feedback on the recipe! Have a great day.

  35. Lyndsie — November 14, 2012 at 6:14 pm

    Just made these today as a trial run for Thanksgiving. VERY good! Thanks for sharing!


    • MBA — November 18, 2012 at 10:27 am

      I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!

  36. JEan — October 7, 2013 at 6:13 pm

    These are being served at the New Mexico Garden Club District Meeting this month………


    • Jamie — October 7, 2013 at 8:17 pm

      I hope you enjoy the biscotti! Thanks so much for stopping by!

  37. JAy — January 19, 2014 at 7:59 am

    We cannot have nuts. I really want to try this but would love to substitute. Any suggestions?


    • Jamie — February 15, 2014 at 12:22 pm

      You can simply eliminate the nuts in the recipe. I hope this helps.

  38. Gloria — September 20, 2016 at 12:06 pm

    I made this recipe this morning and the individual slices are in the oven now for their second bake. I made them exactly as written in the recipe and the logs were the specified size, 2″x10″. When I took them out of the oven after 28 minutes (rather than 24) they did not seem done but I assumed that was what was meant when said they would still be soft on the inside. However, when I cut into them, the top 1/3 is still doughy rather than soft. It had not finished baking. I put each 1/2″ slice on the baking sheet and am increasing the time of the second bake to a total of 20 minutes…..and might have to leave in the oven longer if the slice is still doughy. Next time I will increase the first bake to at least 34 minutes. Most biscotti recipes have a longer initial bake and this is a heavy dough to begin with. The flavor, however, is great! I love a crunchy biscotti with my cup of coffee.


    • Jamie — September 20, 2016 at 12:08 pm

      I’m so glad you enjoyed the flavor, Gloria! Thanks for persisting with the recipe!


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