Easy Pumpkin Spice Biscotti

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Happy November! Don’t put those pumpkins away quite yet, just because October is over doesn’t mean you cant still bake all those delicious pumpkin goodies. I’ve never been a huge pumpkin spice fan, but I wanted to share this super easy biscotti recipe, it’s a great way to use up any leftover pumpkin puree you have. It has a light touch of spice, and it’s not super heavy on pumpkin flavor so even those who don’t love pumpkin will be sure to love this.

Traditionally biscotti is an almond flavored biscuit, twice baked and dipped into a warm cup of coffee. Now a days, you’ll find all sorts of variations of biscotti – chocolate, pistachio, vanilla bean, any many more combinations. It’s a great gift, as it packages up very nicely and it’s a little more unique than a traditional cookie. Not only that, but it is also very easy to make! This pumpkin biscotti requires no rising or kneading and comes together in about an hour.

This pumpkin spice biscotti is amazing on its own, but what isn’t better with chocolate? Which is of course why we dipped it in rich dark chocolate. This would also be good with milk or white chocolate, if you were wanting to decorate these eve more you could sprinkle some crushed pepitas on top or even some slivered almonds!

Start by preheating your oven to 350 degrees F, line a large cookie sheet with parchment paper, and set aside.

In a large mixing bowl combine the sugar, eggs, oil, vanilla extract, and pumpkin puree, and whisk well to combine. In a small mixing bowl combine the flour, baking powder, spices, and salt, mix again to combine.

Gently fold the dry ingredient’s into the wet ingredients until thoroughly mixed. Scoop the batter onto the prepared cookie sheet, keeping it in a sort of loaf shape, the batter will be sticky – no need to worry. Spray your hands with non-stick spray or run them under some cold water, using your hands form the cookie dough into a long rectangle, about an inch thick.

Bake at 350 for 30-35 minutes until the biscotti is firm, it will still be soft but should be firm enough to cut through. Remove from the oven and allow to cool slightly – about 5 minutes.

Using a serrated knife slice into even slices, about 1 inch wide. Lay the biscotti slices out in a single layer on the cookie sheet and return to the oven to bake for 7 more minutes, flip the biscotti and return to the oven once more for 7 more minutes.

Once done, transfer to a cooling rack. Melt the chocolate chunks until smooth and dip each biscotti slice, transfer back onto the cooling rack so any excess chocolate can drip off. Allow to cool completely, transfer to an airtight container and keep up to a week.

Pumpkin Spice Biscotti

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 1 dozen slices
Cost: $

Ingredients

  • ¾ cup Sugar
  • ¼ cup Olive or grapeseed oil
  • 2 Eggs beaten
  • 3/4 cup Pumpkin puree
  • 2 tsp Vanilla extract
  • 1 tbsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1 tsp Ground nutmeg
  • ¼ tsp Allspice
  • 1 tsp Baking powder
  • 2 cups All-purpose flour
  • 1 tsp Salt
  • 12 oz Dark or milk chocolate chunks, melted

Instructions

  • Preheat the oven to 350 degrees F, line a large cookie sheet with parchment paper, set aside.
  • In a large mixing bowl combine the sugar, eggs, oil, vanilla extract, and pumpkin puree, whisk well to combine. In a small mixing bowl combine the flour, baking powder, spices, and salt, mix to combine.
  • Fold the dry ingredient's into the wet ingredients until thoroughly mixed. Scoop the batter onto the prepared cookie sheet, keeping it in a sort of loaf shape, the batter will be sticky. Spray your hands with non-stick spray or run the under some cold water, using your hands form the cookie dough into a long rectangle, about an inch thick.
  • Bake at 350 for 30-35 minutes until the biscotti is soft, but sliceable. Remove from the oven and allow to cool slightly – about 5 minutes. Using a serrated knife slice into even slices, about 1 inch wide. Lay the biscotti slices out in a single layer on the cookie sheet and return to the oven to bake for 7 more minutes, flip the biscotti and return to the oven once more for 7 more minutes.
  • Once done, transfer to a cooling rack. Melt the chocolate chunks until smooth and dip each biscotti slice, transfer back onto the cooling rack so any excess chocolate can drip off. Allow to cool completely, transfer to an airtight container and keep up to a week.

Did you make this recipe?

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3 thoughts

  1. I love biscotti and I love pumpkin — I can’t wait to try these!
    Any suggestions on an easy and hearty appetizer to take to a tailgate?

    1. Perfect!

      I think anything in the crockpot is good – crockpot BBQ & grape glazed meatballs, crockpot buffalo chicken dip, crockpot hot bacon corn dip. As well as anything cold and ready to eat – mini antipasto skewers, jalapeno popper pin wheels, or BLT dip! 😊

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