Crunchy Pumpkin Spiced Biscotti – If you’re yearning for the cozy tastes of fall, these Crunchy Pumpkin Spiced Biscotti will quickly become your favored seasonal pleasure. Imbued with genuine pumpkin purée and an assortment of warm spices like cinnamon, cloves, ginger, and nutmeg, each morsel grasps everything we cherish about autumn. Concluded with a drizzle of sweet white chocolate. These biscotti are the perfect companion for your dawning coffee or afternoon tea, adding a tinge of seasonal enjoyment to every snack.
The first time I made these pumpkin biscotti, it was one of those crisp autumn sunrises when the leaves were just beginning to change, and the air felt like the first glimmer of the season ahead. My kitchen was crowded with the fragrance of warm spices and pumpkin, making the home feel so desirable. My husband, who’s usually not one for anything but the chef-d’oeuvre, wasn’t too sure about pumpkin-flavored biscotti. But after just one morsel, his uncertainty diverted into enthusiasm, and even our little one eagerly dunked them into a warm mug of cocoa. Now, assembling these biscotti has become a striking tradition for us, a comfortable allure we glance ahead to each fall.
What makes this Crunchy Pumpkin Spiced Biscotti truly stand out?
What makes these Crunchy Pumpkin Spiced Biscotti stand out is their perfect symmetry of consistency and savor. They have a heartwarming crunch on the outside. But are soft enough inside to never feel too dry. The pumpkin purée linked with fragrant spices like cinnamon and nutmeg constructs a warm, comforting taste in every morsel. A glimmer of fresh orange zest adds luster, assembling these biscotti that taste refreshingly vibrant. While the white chocolate glaze adds a sweet, finishing touch. Not only do they look ravishing, but they stay fresh for days. Making them superior for make-ahead dainties that are awesome for coffee breaks, gifting, or just relishing throughout the week.
What You Need To Make This Crunchy Pumpkin Spiced Biscotti Recipe?
Pumpkin Purée: This is what gives the biscotti its wonderful moistness and brings that seasonal pumpkin flavor we all love. Be sure to use pure pumpkin purée and not pumpkin pie filling.
Warm Spices: Cinnamon, cloves, ginger, and nutmeg—these spices work together to create that quintessential fall flavor that makes you think of cozy sweaters and crunchy leaves.
Orange Zest: This brightens up the richness of the pumpkin and spices with a pop of citrus. It’s that secret ingredient that adds a little magic.
White Chocolate: Adds a sweet and creamy finish to these crunchy biscotti, making them perfect for a holiday treat or as a gift to friends.
Steps To Make Crunchy Pumpkin Spiced Biscotti:
Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup. In a medium bowl, whisk together the flour, baking powder, salt, and those cozy autumn spices—cinnamon, cloves, ginger, and nutmeg. In a separate large bowl or stand mixer, beat the melted butter and sugar until they’re well combined and smooth. Add in the eggs, vanilla extract, and fresh orange zest for a citrusy lift. Slowly fold in the dry ingredients until just combined; then gently incorporate the pumpkin purée.
Step 2: Divide the dough into two equal parts and shape them into two long, flat logs on the prepared baking sheets. Don’t worry if they aren’t perfect—rustic is charming! Sprinkle the tops with Demerara sugar for that extra bit of crunch and sweetness, then pop them into the oven to bake for 25-30 minutes. Once they’re lightly golden, remove them from the oven and let them cool slightly before slicing them diagonally into 1-inch pieces.
Step 3: Place the sliced biscotti back on the baking sheets, cut side down, and bake for an additional 18-20 minutes, flipping them halfway through to ensure both sides get that perfect crispness. Once cooled, drizzle with white chocolate or dip the bottoms in it for a sweet finish.
Tip:
When baking biscotti, be patient with the double-bake process! The first round in the oven ensures the biscotti gets that initial bake and sets the shape, but it’s the second bake that gives them their signature crunch. If you want extra-crispy biscotti (perfect for dunking in coffee or tea), feel free to leave them in the oven for a couple of extra minutes. But watch them closely to avoid over-baking! For an even more indulgent treat, dip half of each biscotti in melted chocolate and let it harden for a beautiful and delicious finish.
Frequently Asked Questions:
Can I freeze these biscotti?
Absolutely! Once the biscotti are fully cooled, place them in an airtight container and freeze for up to three months. When ready to enjoy, let them thaw at room temperature.
Can I use fresh pumpkin instead of canned?
Yes, but make sure to drain your homemade pumpkin purée well, as it can be more watery than canned. Too much moisture will affect the biscotti’s texture.
What can I substitute for white chocolate?
You can use dark or milk chocolate instead of white chocolate for the glaze. Both work well and give a different flavor twist to the biscotti.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crunchy Pumpkin Spiced Biscotti
Ingredients
For Biscotti:
- 1/2 c unsalted butter melted
- 1/2 c canned pumpkin purée
- 1 c sugar
- 2 eggs
- Zest of 1 orange
- 2 tsp vanilla extract
- 2 1/2 c flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- Demerara sugar for dusting
For Glaze:
- 1 c white chocolate melted
- 1/2 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F. line two baking sheets with parchment paper. Lightly grease the parchment to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set this dry mixture aside.
- Using a stand mixer or hand mixer, blend the melted butter and sugar until the butter is light and fluffy, pale yellow in color. Scrape down the sides of the bowl to guarantee consistent mixing.
- Beat in the eggs, one at a time, followed by the vanilla and orange zest, ensuring everything is well incorporated.
- Unhurriedly add the dry elements to the wet blend, melding until just merged. Be careful not to over-mix.
- Divide the dough into two equal portions and place each onto the prepared baking sheets. Use an offset spatula to shape each portion into a 1-inch thick, flat rectangle. Dust the top with coarse demerara sugar.
- Bake the rectangles for 25-30 minutes, or until they are firm and lightly golden. Remove from the oven and transfer them to a cutting board.
- While still warm, slice the biscotti on a diagonal into 2-inch pieces. Place each slice back onto the baking sheet, cut side down.
- Return to the oven and bake for another 18-20 minutes, turning the biscotti halfway through, until both sides are golden and crisp. Allow the biscotti to chill for 10 minutes.
- Drizzle the cooled biscotti with melted white chocolate or dip the bottoms in the chocolate for an extra indulgent touch. Let the chocolate to firm before enjoying.
- These crunchy biscotti are perfect for dunking in your favorite hot beverage!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
