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Pumpkin Spice Biscotti Recipe

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Easy recipe for incredible Pumpkin Biscotti

This Pumpkin Biscotti is all the flavors we love about Fall – deliciously spiced, not too sweet and perfect for dipping in a cup of coffee! Bake some up today and enjoy the magic of pumpkin spice in a new way.

Fresh baked biscotti cookies on parchment lined baking sheet.

Fall treats are my favorite

With the changing seasons comes a change in my taste buds as well – I crave sweets with hints of spice like my Gingerbread Biscotti and of course this new Pumpkin one too. And let’s not forget our classic Pumpkin Spice Scone … I mean what is Fall without one of these right?!

It is after all sweater weather, which also means a warm cup of coffee (or hot chocolate in my case) and a yummy dunking cookie. If you are like me and love the flavors of pumpkin pie but HATE the texture than this biscotti recipe is definitely for you.

I also love to bake my biscotti cookies for family events and gatherings as we get closer to the holidays – though this year is going to look much, much different for us all. Don’t let that get you down though friends; even if you can’t be with your family in person this year, these Pumpkin Biscotti cookies freeze beautifully and ship well too!

Ingredients to make your own Pumpkin Spice in little jars and white bowl with mini pumpkins behind.


The ingredients needed for this biscotti recipe are pantry staples, and likely already on hand!

  • Flour
  • Baking Powder
  • Salt
  • Pumpkin Spice (see “variations” for how we make our own)
  • Butter
  • Granulated Sugar
  • Eggs
  • Pumpkin Puree
  • Vanilla
  • Chocolate Chips (optional)


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As with all of our recipes, we wanted to share some variations you can substitute if you don’t have an ingredient on hand – as well as a fun add in to the biscotti to really make it delicious!

As much as I LOVE pumpkin spice seasoning I really don’t use it enough to have a tin of it on hand – I literally only use it in the Fall/Winter months when baking my goodies – though maybe I should try adding some to my soups too. Anyways, below is the spice combination I use to make my own:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice

Once you mix that up you can simply keep it in a sealed mason jar for the next pumpkin goodies you plan on baking.

Another thing I wanted to try when making these cookies was adding chocolate – hellllllllo who doesn’t want more chocolate in their life?! I simply added in 1 c of semi-sweet chocolate chips to half of my biscotti batter and baked the same time and temperature as the regular one. Both turned out INCREDIBLE, but being a chocoholic I will always choose the one with the chocolate chips.

Don’t want your biscotti to be super crunchy? No worries, I totally get it (check out my Scrumptious Brownie Biscotti for a soft version that is beyond delish). And to make this biscotti softer all you have to do is stop baking after you cut it and put it back in for the second bake.

The cookie is still cooked through, it will just have a much softer texture with a slightly crunchy top. If you continue with the double bake then you will have a traditional biscotti – crunchy and perfect for enjoying with your coffee.

Be sure to pin this Pumpkin Biscotti Cookie Recipe so you have it for later!

Frequently asked questions

Can I use pumpkin pie filling instead of pumpkin puree?

The short answer is no, and let me tell you why. Pumpkin pie filling is already loaded with spices and added sugars – so this will affect the outcome of your biscotti. You would need to adjust not only the pumpkin pie spice in this recipe but also the amount of sugar used in order to ensure the biscotti still taste the same.
That being said, if ALL you have on hand is the pumpkin pie filing, you can always give it a try and see how you like it, I just personally prefer to add my own spices.

What else can I add to pumpkin biscotti cookies?

Aside from the chocolate chips, you could easily add in chopped pumpkin seeds (pepitas) or almonds for additional flavor and texture. Just be careful not to add too much as it will affect the dry to wet ratio of your biscotti.
I think a nice drizzle of white chocolate would also be a nice touch over the top of the cookie. You can even dip one end completely in the chocolate for additional sweetness!

How long will biscotti stay fresh?

If you keep your biscotti in an airtight container on the counter you can expect it to last 7-10 days easily – though it will get a little softer as it sits.
Alternatively, you can freeze the cookies (they freeze so well!!) and keep them for 6+ months. You want to make sure they are completely cooled before adding them to an airtight container for freezer storage.

How to make Pumpkin Biscotti

Did you make this recipe? Please be sure to rate it 5 stars and leave us a comment below and let us know what you thought!!

Yield: 24 Cookies

Pumpkin Biscotti

Pumpkin Biscotti dunked in frothy cappuccino on red tablecloth
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes


  • 3 cups All Purpose Flour
  • 1.5 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1.5 tbsp Pumpkin Pie Spice*
  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Granulated Sugar
  • 1/2 cup Pumpkin Puree
  • 3 Eggs (lg)
  • 2 tsp Vanilla
  • 1 cup Chocolate Chips (optional)


  1. Preheat oven to 300F and line baking sheet with parchment paper.
  2. In medium bowl sift (or whisk) together the flour with baking powder, salt and pumpkin pie spice and set aside.
  3. In bowl of stand mixer cream butter and sugar using the paddle attachment until fluffy. Add in eggs one at a time, making sure to mix well between each one. Add in vanilla and pumpkin puree and mix well.
  4. Add dry ingredients to the wet and mix well, ensuring everything is combined.
  5. Make 2 even sized logs (about 3"x12") on your prepared baking sheet - you will need to use either the back of a spoon or slightly wet hands to shape as the dough is quite sticky.
  6. Bake for 40 minutes and then remove to cool for 10 minutes before cutting. Using a serrated knife to ensure the biscotti doesn't break, cut into 1" slices. Place face down on the baking sheet and return to oven for 10 minutes.
  7. Flip the biscotti and cook an additional 10-15 minutes for desired crunchiness.
  8. Optional: Drizzle or dip in melted chocolate once biscotti have cooled completely.


If you don't have pumpkin pie spice on hand you can make your own! See our "Variations" section for a simple recipe.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 171Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 66mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g

*Please note that nutritional values are not always 100% accurate and are to be used as a guide.

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Connie Pajela

Wednesday 18th of November 2020

I baked 1 batch and yes my son and daughter-in-law ate it all within 5 days. So next time I bake I will make it 2 batches. It’s certainly delicious


Monday 23rd of November 2020

Oh that is too funny, I am happy they loved the Pumpkin Biscotti! Next time hide some for yourself in a tin :) Happy Baking Connie!