Pumpkin Biscotti

This Pumpkin Biscotti recipe is dotted with chocolate chips! Enjoy these crisp, dunkable, twice-baked cookies with a cup of coffee or tea.

Pumpkin and chocolate are the perfect flavor combination in this easy biscotti recipe! For those looking for other pumpkin biscotti recipes, we also share how to make them without chocolate chips and how to include nuts.

Why We Love This Recipe

This pumpkin chocolate chip biscotti recipe has been on our blog since 2014! Even though I’ve always loved biscotti, it was my first time making it at home. I was surprised at how easy it is to make and how delicious homemade biscotti is! The recipe is very adaptable (I even used it to make hot chocolate biscotti), and you can make a different flavor for every season and holiday.

Pumpkin Biscotti Ingredients

• Eggs: Adds fat and helps provide structure.
• Sugar: Sweetens the biscotti.
• Pumpkin: Use pumpkin puree, not canned pumpkin pie filling.
• Vanilla: Add for flavor.
• Flour: Provides structure and texture.
• Seasoning: Pumpkin pie spice and salt add flavor.
• Leaveners: Add both baking powder and soda.
• Chocolate Chips: You can choose mini or regular size.

How To Make Pumpkin Biscotti

To make the pumpkin biscotti, first beat the eggs and sugar for about 3 minutes until thickened. Then, beat in the pumpkin puree and vanilla.

Next, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Then, mix it into the wet ingredients. Stir in the chocolate chips.

Spread the dough into two rectangles with space between them. Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)

Turn the oven down to 300˚F. Allow the logs to cool on the cookie sheets for 10-15 minutes minutes. Move them to a cutting board and cut into 3/4 inch slices using diagonal cuts. Lay the slices on the cookie sheet with the cut side down. Bake at 300˚F for 17-22 minutes, until crisp.

Additional Pumpkin Biscotti Recipes

Pumpkin Spice Biscotti

You can skip adding the chocolate chips and make pumpkin spice biscotti instead!

• Omit the mini chocolate chips when preparing the batter. The biscotti loaves will be smaller since you used less ingredients.
• Once they’ve cooled, melt white chocolate chips or vanilla almond bark to coat the bottom of each piece.

Chocolate Chip Biscotti

Not in the mood for pumpkin? You can make chocolate chip biscotti!

• Omit the pumpkin puree and pumpkin pie spice from the batter.
• Add 1/2 cup of melted butter instead.

Pumpkin Pecan Biscotti

Pumpkin biscotti is delicious with pecans, walnuts, and almonds! You can put nuts in the dough or add them as a garnish with frosting.

• In The Dough: Stir 1/2 cup of chopped pecans (or nuts of choice) into the biscotti dough.
• As A Garnish: Coat the bottom of each biscotti with melted chocolate chips (semi-sweet or white). Or you can dunk them in the chocolate or drizzle it on top. Then, sprinkle with chopped nuts.

How To Store Biscotti

Be sure to completely cool the cookies before storing them. They will last 3-4 days if you store them at room temperature and up to three months in the freezer.

• Airtight Container: Crisp cookies like biscotti will soften when you store them in an airtight container since the container traps moisture. They are still delicious but just a little softer. You can make them crisp again by returning them to the oven to bake at 300˚F for 8-12 minutes.
• Other Options: You can also use a container that is not airtight such as a cookie tin. Or only partially seal the container of your choice.
• Freezer: You can store them in an airtight container in the freezer for up to three months. To defrost them, remove them from the container and thaw them at room temperature.

Frequently Asked

More Cookie Recipes

• These 4 Ingredient Peanut Butter Cookies are so easy to make!
• Homemade Oatmeal Cookies are popular year-round.
• Top these Pumpkin Cookies with cream cheese buttercream!
• Make Chocolate No Bakes without having to turn the oven on.
• Chocolate Chip Cookies are a family favorite!