Pumpkin Biscotti

"Great for the holidays"
photo by queen_jane photo by queen_jane
photo by queen_jane
photo by Westcoastgal photo by Westcoastgal
Ready In:
1hr 10mins




  • Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
  • In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
  • Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
  • Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Questions & Replies

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  1. Dans La Lune
    I thought this was very true to the recipe... my dough was indeed crumbly in texture (unlike how another person stated). I did NOT use a mixer (maybe she did?) and just stirred the dry and wet together and kneaded by hand incorporating more and more of the little flour crumbles. Eventually it WAS a sticky log on my cookie sheet, but it was ready to bake so no worries! I found the baking time to be right if you like a softer chewier biscotti, but to produce a more authentic hard and crunchy biscotti I sliced after the initial baking time and then baked for 30 minutes on each side. This produced super crunchy biscotti with a really nice mild pumpkin flavor. I was guessing at the "pinch" size, and probably added a bit more clove and ginger than called for but it made for a really tasty cookie. I think next time I will incorporate some type of texture / flavor variation... maybe nuts or dried cranberries or something. Thanks for a great recipe!
  2. Rifka
    For some reason, these didn't turn out too well. I've made Biscotti before and it turned out great. This was supposed to produce a crumbly dough...mine was very sticky and I had to add a lot more flour to get it to form a dough at all. When they came out of the oven they were more doughy/bready than the crunch of Biscotti. The taste wasn't bad but it wasn't my favorite. Unfortunately I wouldn't make this again.
  3. PumpKIM
    These were absolutely amazing! They were everything I hoped they would be. I used 1 1/4 cup whole wheat flour and 1 1/4 cup all purpose, in addition to substituting all of the sugar for Splenda. So good! Will be making again this weekend!
  4. ShortieNJ
    so good...i'll definitely be making these again and again. i used whole wheat flour and egg whites, but didn't change anything else. they came out a little less crispy than traditional biscotti, but...definitely a keeper


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