Cozy Pumpkin Spice Biscotti
- Oct 22, 2025
- 3 min read
There’s something magical about that first cool fall morning — the kind where you wrap both hands around a mug of coffee and wish you had a little something crunchy and sweet to go with it. That’s exactly where these pumpkin spice biscotti come in. Golden, crisp, and gently spiced, they taste like pumpkin pie turned into the perfect dunking cookie.
Cozy Pumpkin Spice Biscotti
These biscotti are crisp without being hard, full of warm spices, and finished with a drizzle of creamy white chocolate. They’re easy enough for a lazy weekend bake and fancy enough to gift in a jar with a ribbon. Plus, they fill your kitchen with that irresistible fall-baking smell.
Ingredients
2½ cups all-purpose flour 1½ teaspoons baking powder ¾ teaspoon salt 2 teaspoons cinnamon ½ teaspoon ground cloves ½ teaspoon ground ginger ¼ teaspoon nutmeg ½ cup melted unsalted butter (cooled slightly) ½ cup pumpkin puree 1 cup sugar 1 teaspoon vanilla extract 2 large eggs 4 ounces white chocolate, chopped Chopped pecans (optional, for topping)
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Directions
Step 1: Mix your dry ingredients. In a medium bowl, whisk together 2½ cups flour, 1½ teaspoons baking powder, ¾ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon cloves, ½ teaspoon ginger, and ¼ teaspoon nutmeg. Set it aside for now.
Step 2: Combine the wet ingredients. In a larger bowl, whisk ½ cup melted butter, ½ cup pumpkin puree, 1 cup sugar, and 1 teaspoon vanilla extract until smooth. Beat in the 2 eggs, one at a time, until everything is well blended.
Step 3: Make the dough. Add your dry ingredients into the wet mixture. Stir or fold until you can’t see any more flour streaks — the dough will be soft and slightly sticky. Cover the bowl and chill it for 45 minutes to make shaping easier.
Step 4: Shape the loaves. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Divide the chilled dough in half and shape each portion into a long oval, about 10 inches by 4 inches and roughly an inch thick. The shape should be more flat than tall — think a short loaf rather than a round log. Use damp hands to smooth the dough if it’s sticky.
Step 5: First bake. Bake both loaves for 30 minutes, or until they look set and lightly golden. Let them cool on the pans for about 15 minutes while keeping the oven on.
Step 6: Slice and bake again. Use a serrated knife to cut each loaf into ½-inch slices. Lay the pieces flat (cut-side down) on your baking sheets. Bake for 12 minutes, flip, and bake for another 12 minutes until crisp and lightly golden. Move them to a wire rack to cool completely.
Step 7: Add the white chocolate drizzle. Melt 4 ounces of white chocolate using short microwave bursts or a bowl over simmering water. Drizzle over the cooled biscotti and sprinkle with chopped pecans if you like. Let them set until the chocolate firms up.
Step 8: Store or gift. Once the chocolate hardens, keep the biscotti in an airtight container at room temperature. They’ll stay crunchy for about a week — perfect for dunking in coffee, tea, or hot cocoa.
A Few Tips
If the dough feels too sticky, chill it longer or lightly flour your hands before shaping. For extra crunch, add a handful of toasted pecans or pepitas right into the dough. These make beautiful fall gifts — wrap a few in parchment and tie with twine.
Quick Recipe Card
Pumpkin Spice Biscotti
1. Whisk 2½ cups flour, 1½ tsp baking powder, ¾ tsp salt, 2 tsp cinnamon, ½ tsp each of cloves & ginger, ¼ tsp nutmeg.
2. In another bowl, whisk ½ cup melted butter, ½ cup pumpkin puree, 1 cup sugar, 1 tsp vanilla. Add 2 eggs one at a time.
3. Stir dry mix into wet. Chill 45 min.
4. Shape into two flat ovals (10 × 4 in). Bake 30 min at 350°F. Cool 15 min.
5. Slice ½ in thick, bake 12 min each side until golden.
6. Drizzle melted white chocolate (4 oz) and top with pecans.
7. Cool and store airtight up to 10 days.
Crisp, cozy, and full of fall flavor — these biscotti are the kind of treat that makes a gray morning feel like something to celebrate.
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