Pumpkin Spice Biscotti: The Perfect Fall Tea Time Treat
There’s nothing quite like the aroma of pumpkin spice biscotti baking in the oven on a crisp fall morning. These twice-baked Italian cookies are the ultimate tea time companion, combining the warm spices of autumn with the satisfying crunch that makes biscotti so irresistible.
If you’ve been searching for the perfect fall baking recipe that’s both impressive and easy to make, this pumpkin spice biscotti is your answer. Whether you’re enjoying a quiet afternoon with a cup of tea or hosting a cozy fall gathering, these pumpkin biscotti deliver that nostalgic autumn flavor in every crunchy bite.
Why This Pumpkin Spice Biscotti Recipe Works
These biscotti are not just another cookie, meant to be gobbled up. Traditionally biscotti has been used with a coffee drink, like an espresso. Biscotti are meant to be savored. The twice-baking process creates that signature crisp texture that’s perfect for dunking in your favorite cozy fall drink, such as a homemade pumpkin spice latte.
This pumpkin spice biscotti recipe features real pumpkin puree and a blend of warming fall spices including cinnamon, ginger, nutmeg, and cloves. The result is a cookie that tastes like fall and stays fresh for days (if they make it that long) , making it ideal for having friends over, gift-giving, or simply enjoying during your daily tea time (me time) ritual.
What makes these pumpkin biscotti special:
- Made with real pumpkin puree for authentic fall flavor
- Perfectly crunchy texture ideal for dunking
- Stays fresh for 2-3 weeks in an airtight container (mine have NEVER lasted that long, just ask my kids)
- Easy to customize with nuts, chocolate chips, or dried cranberries
- Perfect for fall tea parties, coffee dates, or holiday gift baskets
Whether you’re a biscotti beginner or a seasoned baker, this pumpkin spice version is surprisingly simple to make. Dive into cozy season with a baking project that will fill your kitchen with that fall vibe that you’re ready for.
Pumpkin Biscotti
30
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minutes1
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minutesThe perfect compliment to your favorite tea.
Ingredients
4 tbsp butter
1/2 cup sugar
2 tsp pumpkin spice
1 1/2 tsp baking powder
1/2 tsp salt
1 egg or 1 flax egg (or 2 tbsp of ground flax + 2 tbsp water)
1/2 cup (250g) flour
turbando sugar for sprinkling the top
Optional:
Finely chop high-quality chocolate, or cranberries
Directions
- Preheat oven to 350°F and prepare a large cookie sheet with parchment or make sure it's greased
- Mix softened butter, sugar, spices, baking powder, and salt.
- Add egg (or flax) and pumpkin puree.
- On a low setting, add the flour to the bowl a little bit at a time until the flour is incorporated. The dough will be sticky at this point.
- Before you move the dough, prepare a large cookie sheet with parchment paper.
- Scoop out half the dough and put the dough lengthwise down the cookie sheet. Then do the same on the other side of the cookie sheet. This will give you two long, narrow lines of dough.
- Wet your hands with water to shape the dough. Again, you want the dough to be in 2 narrow lines and flat (not a big mound of dough).
- Sprinkle with turbinado sugar, or coarse sugar
- Bake for 25 to 30 minutes. You will know that the dough is done with you lightly tap the center of each biscotti loaf, and it does not leave a divet. The dough should bounce back.
- Remove from the oven and let it cool for 30 minutes at least.
- Use a sharp chef's knife (not serrated) to cut about 1/2 inch pieces. If you want the biscotti longer, cut on a diagonal. Cut straight up and down. This will minimize any crumbs coming off the biscotti.
- Flip biscotti so that the raw edge is shown and place back on the cookie sheet. The 2nd bake of the biscotti will take less time, but you will want to test it to make sure that it's appropriately crispy.
- Bake for 25 to 30 minutes, depending upon how crispy you like your biscotti.
- Remove biscotti from the oven and let cool completely.
