Go Back
To make pumpkin spice biscotti, gather these simple items: - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup canned pumpkin puree - 1/2 cup chopped almonds - 2 large eggs - 1/4 cup vegetable oil - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt These ingredients blend together to create a warm, spiced treat. The pumpkin puree gives the biscotti a rich flavor and a lovely color. Chopped almonds add a nice crunch, making each bite enjoyable. Pumpkin pie spice brings the classic fall flavor, combining cinnamon, nutmeg, and ginger. Using fresh ingredients ensures the best taste. I recommend checking your pantry before you start. If you need tips on substitutions or variations, don’t hesitate to explore more recipes. Enjoy the process of making these delicious biscotti! 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, mix 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, and 1/2 teaspoon of salt. Set this aside. 3. In another bowl, beat together 1 cup of sugar, 1/2 cup of canned pumpkin puree, 2 large eggs, and 1/4 cup of vegetable oil until well mixed. 1. Gradually add the dry mix to the wet mix. Stir until just blended. 2. Fold in 1/2 cup of chopped almonds. Make sure they are evenly mixed in. 3. Divide the dough in half. Shape each half into logs about 12 inches long and 2 inches wide on your baking sheet. 4. Bake the logs for 25 minutes until they turn lightly golden. After baking, let them cool for 10 minutes. 5. Carefully slice each log diagonally into 1/2-inch thick pieces. Lay them cut side down on the baking sheet. 1. Return the slices to the oven. Bake for another 15-20 minutes, flipping halfway through, until they are crisp and golden. 2. Once done, remove them from the oven. Let the biscotti cool completely on a wire rack before serving. To avoid dry biscotti, focus on your mixing. Do not overmix the dough. Mix just until the wet and dry ingredients come together. The dough should be moist. For even baking, shape the logs evenly. Aim for about 12 inches long and 2 inches wide. This shape helps them bake evenly. Rotate the baking sheet halfway through. This ensures all sides brown nicely. Adjusting spice levels is easy. If you like more warmth, add extra pumpkin pie spice. Start with a small amount, then taste. You can always add more, but you can't take it out. Incorporating chocolate can add richness. Try adding chocolate chips or chunks to the dough. Mix them in with the almonds for a tasty twist. You can also use dried fruits for a sweet touch. Serve pumpkin spice biscotti in a fun way. Use a decorative jar or a fancy platter. This makes them look special. You can sprinkle extra pumpkin pie spice on top for flair. For beverages, pair them with coffee or tea. Hot chocolate also works well. Biscotti are perfect for dipping, so choose drinks that complement their flavor. {{image_2}} You can easily make this biscotti gluten-free. Use gluten-free flour blends instead of all-purpose flour. Look for a blend that includes xanthan gum for better texture. You can also use almond flour or oat flour. These options give great flavor and texture. To make a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. For the oil, use coconut oil or any plant-based oil, like avocado oil. Both will add moisture and flavor. Want to jazz up your biscotti? Try adding chocolate chips or dried fruits. Dried cranberries or apricots pair well with pumpkin spice. You can also adjust the spice level. Add more pumpkin pie spice for a stronger flavor or reduce it for a milder taste. To keep your pumpkin spice biscotti fresh, use an airtight container. Glass jars work great. You can also use a plastic container with a tight seal. Store the biscotti in a cool, dry place. Avoid direct sunlight to keep them crispy. If you want to save some for later, freezing is a smart choice. First, wrap each biscotti in plastic wrap. Then, place them in a freezer bag. This prevents freezer burn. When you want to enjoy them, take out the desired amount. To thaw, leave them out at room temperature for about an hour. You can also warm them in the oven for a few minutes. Homemade biscotti lasts about two weeks when stored properly. If you freeze them, they can last for up to three months. Check for signs of spoilage. If they smell off or feel soft, it’s best to throw them away. Keeping an eye on freshness ensures every bite is delicious. Yes, you can use fresh pumpkin. First, cook and puree it. Make sure to drain excess water. Canned pumpkin has a thick texture, which helps the biscotti hold together. Your fresh pumpkin should be similar in consistency. To dip biscotti, hold it by the end. Gently dip one side into melted chocolate or coffee. You can also dip them in milk or your favorite drink. Let the excess drip off before setting them down. To make biscotti less crunchy, bake them for a shorter time. After slicing, you can also reduce the second baking time. Remove them from the oven when they are lightly golden, but still soft. Let them cool to firm up. Absolutely! Feel free to swap almonds for pecans or walnuts. You can also try different spices, like cinnamon or nutmeg. This adds variety and new flavors to your biscotti. Experiment and find your favorite mix! We explored the ingredients and steps to make delicious pumpkin spice biscotti. You learned tips for flavor adjustments, storage, and fun variations. Remember, biscotti is best enjoyed with coffee or tea. Try experimenting to make it your own. With these easy steps, you'll impress your friends and family. Enjoy baking and savoring this tasty treat!

Pumpkin Spice Biscotti

Indulge in the flavors of fall with these delicious Pumpkin Spice Biscotti! This easy recipe combines the warmth of pumpkin and spices with crunchy almonds for a perfect coffee companion. In just an hour, you can create 24 irresistible biscotti that are ideal for sharing or enjoying on cozy days. Click through to explore the complete recipe and discover tips for presentation that will impress your guests!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup canned pumpkin puree

1/2 cup almonds, chopped

2 large eggs

1/4 cup vegetable oil

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

      In another bowl, beat together the sugar, canned pumpkin, eggs, and vegetable oil until thoroughly combined.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the chopped almonds until evenly distributed throughout the dough.

            Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.

              Bake in the preheated oven for 25 minutes until lightly golden. Remove the biscotti logs from the oven and allow them to cool for 10 minutes.

                Carefully slice each log diagonally into 1/2-inch thick pieces. Lay them cut side down on the baking sheet.

                  Return the biscotti to the oven and bake for an additional 15-20 minutes, flipping halfway, until crisp and golden.

                    Remove from the oven and let cool completely on a wire rack before serving.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti

                        - Presentation Tips: Serve the biscotti in a decorative jar or on a platter with a side of your favorite hot beverage for dipping. Consider sprinkling a bit of extra pumpkin pie spice over the top for added flair.