Craving cozy fall flavors with a crunchy twist? Look no further than Pumpkin Pie Biscotti ! These twice-baked Italian cookies are infused with warm spices, sweetened pumpkin purée, and a rich chocolate drizzle. Perfect for dunking in a steaming mug of coffee or tea, these biscotti are easy to make and even easier to devour. Whether you’re preparing for a family gathering or simply enjoying autumn’s bounty at home, these biscotti will add a flavorful crunch to your fall baking repertoire.
Ingredients List
Before we dive into making Pumpkin Pie Biscotti , gather all the ingredients you’ll need. Here’s what you should have on hand:
- 4 Tablespoons unsalted butter, softened : Adds richness and moisture to the dough.
- 2/3 cup sugar : Sweetens the biscotti just right.
- 1 1/4 teaspoons pumpkin pie spice : Brings in that fall spice mix of cinnamon, nutmeg, and cloves.
- 3/4 teaspoon ground cinnamon : Adds an extra layer of warmth beyond the pumpkin pie spice.
- 1 1/2 teaspoons baking powder : Creates a light, airy texture during baking.
- 1/2 teaspoon salt : Enhances the flavors and balances sweetness.
- 1 large egg : Helps bind the ingredients and gives structure.
- 1/2 cup canned pumpkin purée : Provides the signature pumpkin flavor and adds moisture.
- 2 cups all-purpose flour : Forms the base of the biscotti dough.
- 1 cup semisweet chocolate chips : For that irresistible drizzle over the biscotti.
- 1/2 cup chopped pumpkin seeds : Adds a delightful crunch and flavor that complements the pumpkin theme.
With these ingredients in hand, your kitchen will soon be filled with the cozy scents of pumpkin spice and baked goodness!
Required Kitchen Tools
Having the right tools for making biscotti is critical to ensuring that everything runs smoothly. Here’s a list of essentials you’ll want to have ready:
- Stand Mixer or Hand Mixer : To cream the butter and sugar and mix the dough efficiently.
- Baking Sheet : Lined with parchment paper, it will provide space for shaping the logs and baking the biscotti.
- Sharp Knife : A sharp knife is crucial when slicing the biscotti after their first bake for a clean cut.
- Microwave or Double Boiler : You’ll need this to melt your chocolate for drizzling.
- Measuring Cups and Spoons : Precision is the key to great baking, so make sure to measure out every ingredient correctly.
- Cooling Rack : Let the biscotti cool completely here to maintain their crispy texture.
Preparing these tools ahead will save you a lot of time during the biscotti-making process.
Dough Preparation
Now that we’ve got all our ingredients and tools ready, it’s time to bring everything together for our Pumpkin Pie Biscotti . Follow these steps to create the dough, which will be the foundation for our biscotti’s texture and flavor.
Step 1: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat together 4 tablespoons of softened unsalted butter and 2/3 cup sugar . Mix on medium speed for about 2 minutes until the mixture becomes light, fluffy, and smooth. This step helps to create a soft, creamy base that allows the flavors to blend evenly.
Step 2: Add Spices and Wet Ingredients
Next, add the warm and cozy spices to the butter-sugar mixture. Toss in 1 1/4 teaspoons of pumpkin pie spice , 3/4 teaspoon ground cinnamon , and 1 1/2 teaspoons baking powder , along with 1/2 teaspoon salt . Continue beating until the spices are fully incorporated.
Then, add 1 large egg and 1/2 cup canned pumpkin purée . These two ingredients will help bind the dough and give it that classic pumpkin flavor we all love. Beat until everything is well-combined, though the texture will remain somewhat sticky.
Step 3: Add Flour
Once your wet ingredients are mixed thoroughly, switch the mixer speed to low and gradually add 2 cups of all-purpose flour . Mix just until a dough forms—be careful not to overbeat. At this point, the dough will still be sticky, but that’s exactly what we want! The dough should hold together with just enough firmness to shape into logs later.
Shaping the Biscotti Logs
Shaping the dough is an essential step in getting those perfect, crisp biscotti. Here’s how to do it:
Step 1: Prepare Your Baking Sheet
First, preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper . This will prevent the dough from sticking to the sheet and make it easier to remove the biscotti after the first bake.
Step 2: Divide and Shape the Dough
Now, take the sticky pumpkin dough and transfer it onto your prepared baking sheet. To make things easier to handle, you can lightly flour your hands or use a spatula. Divide the dough in half, and shape each piece into a 10×2.5-inch rectangular log . The dough should be about ½-inch thick, but don’t worry if it spreads a bit during baking—that’s normal!
Step 3: First Bake
With your two dough logs ready, let’s bake them! Place the baking sheet in the preheated oven and bake for 25 minutes . You want the logs to be firm to the touch but not overbaked. They should come out lightly golden on top.
Slicing and Second Bake
In traditional biscotti fashion, these cookies are baked twice to get their signature crispiness. Here are the steps for perfectly slicing and baking your Pumpkin Pie Biscotti .
Step 1: Cool Slightly and Slice
Once you’ve removed the logs from the oven after the first bake, let them cool for 5 minutes —just enough time to allow them to set but not harden completely. They should still be soft in the center, making them ideal for cutting into slices.
Now, carefully transfer each log to a cutting board . Using a sharp knife , slice the logs diagonally into 12 biscotti per log , each about ¾-inch wide . Don’t worry if some crumbs fall off; that’s perfectly normal. The diagonal cut gives the biscotti that classic elongated shape, perfect for dunking in a hot drink.
Step 2: Second Bake
Now the fun part—turning those slices into crisp, crunchy biscotti! Reduce the oven temperature to 325ºF (160ºC) . Stand the biscotti slices up on the lined baking sheet—place them right-side up on their exposed cut face, with about 1 inch of space between each slice. This allows for even air circulation and makes sure all sides crisp up.
Return the biscotti to the oven and bake for an additional 25 minutes . Keep in mind that the biscotti will still be slightly soft in the center when you take them out. Don’t worry—they’ll firm up once they cool.
Step 3: Turn Off and Cool in Oven
Pro tip: When the second bake is done, turn off the oven, crack the door open, and leave the biscotti inside for another 10-15 minutes . This extra step ensures that they cool slowly and dry out completely, achieving that characteristic biscotti crunch without having to worry about burning.
Once cooled to room temperature, your biscotti will be perfectly golden and irresistibly crisp. But we’re not done yet! It’s time to add the final touches with chocolate and pumpkin seeds.
Melting and Drizzling Chocolate
No fall treat is complete without a sweet, indulgent touch of chocolate. Here’s how to add that perfect finish to your Pumpkin Pie Biscotti :
Step 1: Melt the Chocolate
You can melt 1 cup of semisweet chocolate chips any way you prefer, but here are two common options:
- Microwave : Place the chocolate chips in a microwave-safe bowl and heat in 20-second intervals, stirring between each session until smooth and fully melted.
- Double Boiler : Alternatively, melt the chocolate over a double boiler. Simply place the chocolate chips in a heatproof bowl over a pot of simmering water, stirring until melted and glossy.
Step 2: Drizzle Over Biscotti
Once the chocolate is fully melted, use a spoon or fork to drizzle the chocolate over the cooled biscotti. Don’t worry about being perfect here—drizzles should be random and rustic! The contrasting dark chocolate with the warm, spiced biscotti adds both flavor and visual appeal.
Adding Crunch with Pumpkin Seeds
To complement that rich chocolate, sprinkle ½ cup of chopped pumpkin seeds over the freshly drizzled biscotti. The seeds add that extra layer of crunch and a nutty flavor that’s a perfect match for pumpkin-spiced treats. Allow the biscotti to sit for a few minutes until the chocolate hardens completely.
Serving and Decoration Ideas
Your Pumpkin Pie Biscotti is now drizzled with rich chocolate and topped with crunchy pumpkin seeds, making them a feast for the eyes as well as the taste buds! These delightful treats are perfect for any gathering—or for enjoying solo with your morning coffee or evening tea.
Suggested Uses and Pairings
- Serve with Hot Drinks : These biscotti are perfect for dipping into a cup of coffee, espresso, or spiced chai tea. The crunchy texture softens perfectly when dunked.
- Gift Them : Biscotti make a wonderful homemade gift during the fall and holiday season. Wrap a few in cellophane bags tied with a ribbon and present them as thoughtful treats.
- Festive Toppings : Feeling extra festive? Add a sprinkle of sea salt to the chocolate for a sweet-salty contrast, or swap out the pumpkin seeds for white chocolate chips or dried cranberries for a holiday-themed variation.
- Whipped Cream Dip : Want an extra sweet treat? Serve the biscotti with a side dish of whipped cream or even a small scoop of whipped mascarpone for dipping.
Storage Instructions
The great thing about biscotti is that they stay fresh for a long time! Here’s how to store your Pumpkin Pie Biscotti so you can enjoy them for several days (or even weeks).
How to Keep Pumpkin Pie Biscotti Fresh
- At Room Temperature : Store the biscotti in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks .
- Re-crisping : If the biscotti start to lose their crunch over time, you can easily re-crisp them by placing them back in a preheated 300°F oven for 5-7 minutes . Let them cool fully after baking, and they will be crunchy again.
Freezing Pumpkin Pie Biscotti
If you want to keep your biscotti for even longer (or make a big batch in advance), the good news is that they freeze beautifully!
- Place the fully cooled biscotti in a freezer-safe bag or container, ensuring that they are arranged in a single layer. You can separate layers using parchment paper if needed.
- They will freeze well for up to 3 months .
- To enjoy, simply thaw the biscotti at room temperature for an hour, or pop them in a 300°F oven for 5 minutes to restore maximum crunch.
Conclusion
And there you have it—your very own Pumpkin Pie Biscotti are ready to savor! These twice-baked, fall-flavored delights are chewy yet crisp, and with a drizzle of that decadent chocolate and a sprinkle of pumpkin seeds, they’re the perfect balance of sweet and spice.
Whether you enjoy these biscotti as an afternoon pick-me-up or gift them as a thoughtful homemade treat, they’re sure to be a hit! With proper storage, you can snack on them for days, or save them in the freezer for a quick dessert option later. The possibilities are endless—from experimenting with different toppings to pairing your biscotti with your favorite fall beverages.
Now that you’ve mastered Pumpkin Pie Biscotti , you’re well on your way to creating a variety of biscotti flavors. Enjoy every crunchy bite and embrace the cozy warmth of fall flavors in your kitchen!