Pumpkin Biscotti
Pumpkin Biscotti

Easy Pumpkin Biscotti Recipe. Crunchy biscotti cookies perfect for coffee dipping! Spiced with cinnamon, nutmeg, ginger and cloves.

It’s pumpkin pie as biscotti! With all the classic pumpkin pie spices — cinnamon, ginger, nutmeg, cloves, and a good helping of pumpkin puree — these pumpkin cookies are reminiscent of one of our favorite fall pies.

You can make these cookies plain or decorate them with sweetened dried cranberries and pecans or walnuts. Both will work, although the plain version will be a bit crunchier.

A few helpful tips for making biscotti

  • Don’t try to make biscotti on a wet day; The cookies will absorb too much moisture from the air and won’t crisp up.
  • The dough should be slightly wet and sticky. On the clean surface you will be using to form the dough, flour it and flour your hands well. This should help add just enough flour to the dough so it’s easy to work with. If for some reason the dough is too dry, knead it by hand a few times and if it’s still too dry, add water, teaspoon by teaspoon.
  • Spread the logs apart on the baking sheetthey will spread.
  • Use a serrated knife like a bread knife to cut the cookies. But don’t wait too long after taking it out of the oven after the first baking or it will be too hard to cut!
  • Bake longer for more crunch: If you want your cookies to be crispier, just leave them in the oven longer the second time you bake them.

This recipe is a completely revised recipe from one that was originally posted here in 2007. I’ve always had issues with this recipe (too cakey, not enough flavor), and several readers have, too. If you want the original recipe, you can still find it here.

Pumpkin biscotti

total time
0 minutes

40 cookies

Measure the flour by fluffing the flour in its container, then scoop it up with a measuring cup and align the top with the edge of a dull dinner knife (the “scoop and level” method).

If you don’t have molasses, substitute 1 cup (packed) brown sugar for the white sugar and molasses.


  • 2 1/2 (330G) Cups flourplus more for shaping the dough

  • 1 teaspoon baking powder

  • 1 teaspoon Cinammon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon Ground carnations

  • 1/4 teaspoon Salt

  • 7/8 cup (175G) sugar (that’s 1 cup minus 2 tablespoons)

  • 1 tablespoon molasses

  • 2 big eggsroom temperature

  • 1/2 cup (100G) pumpkin puree

  • 2 tablespoon melted butter

  • 1 teaspoon vanilla extract

  • 1/2 Cup dried sweetened cranberries (Optional)

  • 1/2 Cup toasted chopped pecans or walnuts (optional)


  1. Whisk together flour, baking powder, salt, spices:

    Preheat oven to 350°F. In a bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt.

  2. Whisk together wet ingredients and sugar:

    In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin puree, melted butter, and vanilla extract.

  3. Combine dry with wet ingredients:

    Add the dry mixture to the wet mixture one-third at a time, stirring after each addition. The dough should be fairly moist and sticky.

    If you’re adding dried cranberries or toasted chopped nuts, stir them in now.

  4. Shape the dough:

    Line a baking sheet with parchment paper or a silicone mat.

    Sprinkle a clean surface with about 1/4 cup flour. Put the dough on the floured surface. Flour your hands and lightly knead the dough a few times.

    Divide the dough in half.

    Shape the dough into 2 long rolls, each about 10-11 inches long.

    Place the logs on the parchment-lined baking sheet and use your fingers to flatten them into long rectangles.

    The loaves should be relatively flat, about 10 to 11 inches long, about 2 1/2 to 3 1/2 inches wide, and about 1/2 inch high.

  5. Bake:

    Bake at 350°F for 25 minutes, until lightly browned all over and the center is firm to the touch.

  6. Slice and bake cookies again:

    Allow biscotti to cool for 10 minutes, then use a serrated knife to cut into 1/2-inch to 3/4-inch pieces.

    Place the cookies cut-side down on baking sheets. Bake an additional 15-20 minutes, turning the cookies halfway through the baking time.

    Cool down completely.

    Store in an airtight container for up to 2 weeks.

nutritional information (per serving)
59 calories
1g Fat
11g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!