Pumpkin Biscotti Recipe – Step By Step Guide

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Pumpkin Biscotti Recipe – Step By Step Guide:- Authentic biscotti with a delightfully autumnal twist! Unexpectedly simple to prepare, these pumpkin biscotti are simple to make. The biscotti, which are dipped in white chocolate, are an excellent cookie to dip in your coffee because they are so delicious.

Pumpkin Biscotti Recipe – Step By Step Guide

Drizzled with white chocolate, pumpkin biscotti are the ideal autumn treat. Enjoy all of your favorite pumpkin spice flavors in these simple-to-prepare pumpkin biscotti that are ideal for dipping in hot coffee.



As soon as the temperature drops, pumpkin biscotti will become your preferred autumn snack. These crisp cookies pair well with a steaming cup of coffee and are ideal for a midday snack or a light breakfast.



Fall flavors abound in pumpkin biscotti, including cinnamon, nutmeg, ginger, and pumpkin. Simply drizzle these biscotti with white chocolate to elevate their status and render them exceptionally suitable for gift-giving.



  • baking sheet
  • serrated knife



  • ¾ cup sugar
  • 4 tablespoons unsalted butter, softened (half a stick)
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 2 ¼ cups all purpose flour
  •  cup white chocolate chips



Also Read:-Zucchini Ricotta Fritters Recipe – Step by Step Guide


  • Set the oven temperature to 350 degrees. Set aside a baking sheet that has been lined with either parchment paper or a baking pad that does not stick.
  • A handheld mixer should be used to beat the butter and sugar together in a large bowl until the mixture is fluffy and light, which should take about two minutes.


  • The pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt should be thoroughly combined after being added to the mixture. The flour should be added and mixed in until a dough is formed.
  • Scoop the dough onto the baking sheet that has been prepared. The dough should be divided in half and then shaped into two logs measuring 10 inches by 2 and a half inches.


  • By pressing the logs into long rectangles with your hands, you can ensure that they are smooth and even. Bake the dough for the biscotti for twenty-five minutes.
  • Once the biscotti logs have been removed from the oven, allow them to rest for five minutes on the baking sheet. Next, utilizing a knife with a serrated edge, cut the logs into slices measuring ½ inch to ½ inch, either diagonally or crosswise.


  • Place the biscotti in a flat position on the baking sheet that has been prepared. After placing the biscotti back into the oven, continue baking them for an additional 15 to 25 minutes, or until the edges begin to turn a golden brown color.
  • If you bake your biscotti for a longer period of time, they will become more crunchy. After removing from the oven, allow to cool on a wire rack.


  • Place the white chocolate in a small bowl that is safe for use in the microwave. Keep stirring the chocolate every thirty seconds while it is melting in the microwave for three to four minutes at a power level of fifty percent.
  • First, place the chocolate in a small piping bag (or a ziplock bag), and then drizzle it over the biscotti that has been allowed to cool. Before serving, allow the chocolate to settle.




  • It is possible to keep pumpkin biscotti for up to a week at room temperature if they are stored in an airtight container. You could also put them in the freezer or the refrigerator for up to three months when you store them.



Calories: 120kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 94mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1025IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg
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