Pumpkin Spice Biscotti is everything nice wrapped up in a wholesome, dunkable cookie. This recipe leans a little healthy with some whole wheat flour for added nutrition and pumpkin puree to replace most of the oil. Plus, biscotti is naturally low in sugar and fat. You may even find it the perfect grab-and-go breakfast biscuit.
This easy pumpkin biscotti recipe is great any time of year, especially when coupled with a mug of apple cider or cocoa. So put on your cozy socks, curl up with a book, and happily indulge in this lightened-up treat.
If you're in the mood for other pumpkin treats, you'll love Pumpkin Protein Muffins or Ghapama (Armenian Stuffed Pumpkin). Both are also great picks for when you want something sweet but feels good too.
Ingredient Notes
When you're looking for an indulgence that feels as good as it tastes, you're looking for a recipe that strikes a certain balance. These ingredients were hand-selected to satisfy your sweet tooth while packing in a little nutrition.
- Pumpkin spice: If you don't have this pre-mixed spice on hand, you can make a homemade pumpkin spice mix by combining 3 parts cinnamon with 1 part each of nutmeg, ginger, and allspice.
- Pumpkin puree: Provides moisture, a nice tint of orange color, and contains a little vitamin A.
- Flours: I use half whole wheat and half white. The whole wheat adds some fiber and the white will help create a more delicate cookie.
- Light-tasting olive oil: Just a tablespoon is all that is needed to give this biscotti a little extra crispness.
- Pecans: While other nuts will do nicely, pecans and pumpkin have a special connection.
- Raisins: Presoaked and drained for more even baking. Also adds a nice sweetness and chew.
- White chocolate (optional): A pretty touch and adds a bit of decadence.
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 350°F. Soak raisins in hot water for 10 minutes, then drain. Meanwhile, mix dry ingredients in one bowl and wet ingredients in another. Using a stand mixer, combine the two sets of ingredients, then gently fold in your toppings (pecans and raisins).
- Step 2: Form the dough into a log about 10-12"× 3" × 1" and place on a parchment-lined baking sheet.
- Step 3: Bake at 350°F for 30 minutes, then cool 20 minutes while keeping the oven on. Slice into ¾" pieces; bake for 10 minutes on the first side, then flip the cookies and bake an additional 10-15 minutes until golden and crisp.
- Step 4: Cool fully, and if desired, melt white chocolate and drizzle over biscotti.
Hint: When slicing through the log after the first bake, use a serrated knife and cut gently.
Substitutions
- Dairy-free: Skip the white chocolate drizzle or instead make a powdered sugar glaze (made with ½ cup powdered sugar and 2 tsps almond milk) to eliminate the dairy or for a lower-fat cookie.
- Kid friendly: Leave out the nuts and raisins for a classic, simple biscotti.
- Raisins: Dried cranberries or chopped dried apricots would work well too.
Equipment
- Baking sheet lined with parchment paper
- Large mixing bowls and a sturdy spoon or a stand mixer with a cookie paddle attachment
- Serrated knife for slicing the loaf
Storage
Store biscotti in a cookie jar or airtight container at room temperature for up to 2 weeks. They can be frozen for up to 3 months; thaw uncovered at room temperature to maintain crispness.
Top Tip
For an easier time garnishing with the white chocolate, spoon the melted chocolate into a zip-lock bag, snip the corner, then drizzle over the biscotti. To melt the chocolate, microwave ½ cup of white chocolate chips for one minute in the microwave. Stir, and then continue to microwave until melted, 30
FAQ
Biscotti has a delicate crunch like a cookie. The main similarity between pumpkin spice biscotti and bread is that during the recipe process, you shape both into a loaf. However, slicing and then returning the slices to the oven for a second baking creates a cookie unlike any sweet breads or soft and chewy cookies.
Most traditional cookies are high in sugar and fat. Often butter is used, which is a saturated fat. As mentioned earlier, biscotti is typically a healthier, lower-fat, lower-sugar-content cookie. This recipe is all that, plus it includes nutritious wheat flour, pumpkin purée, raisins, pecans, and just a touch of light-tasting olive oil.
American biscotti typically has a decent amount of butter in it to give it a light, buttery crispness, whereas many Italian biscotti recipes do not contain oil or butter resulting in a tougher cookie. This recipe is the perfect blend of both varieties...just a tiny bit of olive oil and the pumpkin purée create a crisp on the outside, tender on the inside, delectable cookie.
Related
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Pairing
These are my favorite dishes to serve with Pumpkin Spice Biscotti:
📖 Recipe
Pumpkin Spice Biscotti
Ingredients
Method
- Preheat the oven to 350°F. Soak raisins in hot water for 10 minutes, then drain. Then, mix the dry ingredients in one bowl and the wet ingredients in another. Using a hand mixer, combine the two sets of ingredients, then gently fold in your toppings (pecans and raisins).
- Form the dough into a log about 10-12"× 3" × 1" and place on a parchment-lined baking sheet.
- Bake at 350°F for 30 minutes, then cool 20 minutes while keeping the oven on. Slice into ¾" pieces; bake for 10 minutes on the first side, then flip the cookies and bake an additional 10-15 minutes until golden and crisp.
- Cool fully, and if desired, melt white chocolate and drizzle over biscotti.
Nutrition
Notes
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