Skip to Content

Pumpkin Biscotti

Pumpkin Biscotti drizzled with white chocolate make the best fall treat! Get all of the pumpkin spice flavors you love in these easy to make pumpkin biscotti that are perfect dipped in hot coffee.

Pumpkin Biscotti with white chocolate drizzle stacked on a plate.

Once the weather cools, pumpkin biscotti are going to be your favorite autumn snack. These crunchy cookies are best dunked in a hot cup of coffee and enjoyed as a light breakfast or midday treat.

Pumpkin biscotti are full of fall flavors like cinnamon, nutmeg, ginger, and pumpkin. Add a simple drizzle of white chocolate and make these biscotti extra special and even great for gifting.

Once you see how easy biscotti are to make, you’ll be making them all the time. I used to be intimidated to make biscotti, however, make them once and you’ll see how simple and easy they are.

overhead photo of pumpkin biscotti with a cup of black coffee.

These pumpkin biscotti are better than store-bought and so much cheaper too! Plus, you’ll know exactly what’s in them too. Also, while you are baking, be sure to check out this delicious and simple recipe for Italian Apple Cake, another fall staple in my house! And if you love spiced cakes, try Almond Flour Pear Cake – a naturally-gluten free cake that’s super moist!

If you love fall baking and treats that go great with coffee, be sure to check out these Oatmeal Pumpkin Cookies. They are another simple to make treat for the fall. Winter baking already? Then you’re going to love these festive and fun Candy Cane Kiss Cookies! And, if you want a truly special Christmas Morning casserole, be sure to try this Panettone French Toast Casserole with an irresistible brown sugar topping.

Read on to see how easy it is to make homemade pumpkin biscotti with white chocolate drizzle. One bite and I guarantee you’ll be hooked!

Pumpkin Biscotti Ingredients

Pumpkin biscotti are easy to make and use ingredients you probably already have on hand. Plus, there is no special equipment needed to make these. For pumpkin biscotti, you will need:

  • softened butter
  • sugar
  • one large egg
  • canned pumpkin puree (not pumpkin pie filling)
  • spices: cinnamon, nutmeg, and ground ginger
  • baking soda and salt
  • all purpose flour
pumpkin biscotti stacked high on a wood cutting board.

Like I said, simple ingredients and probably items you already have in your pantry and fridge!

Substitutions and Additions

There are various additions you can add to change up the flavors of your pumpkin biscotti. Most common would be add nuts. Here, pistachios, walnuts, pecans, or sliced almonds would be delicious.

You can also add dried cranberries or raisins to the batter. Cranberries would be especially festive during the holiday season. Mini chocolate chips would also be a great addition to this biscotti.

Have Pumpkin Pie Spice on hand? You can substitute equal amounts of pumpkin spice with the spices listed in this recipe. Also, if you’re not a fan of white chocolate, you could always substitute chocolate chips or leave out the drizzle all together.

What equipment do you need to make biscotti?

All you need to make biscotti is a baking sheet, parchment paper or a nonstick baking pad, and a serrated knife. It is common to think that biscotti are a difficult cookie to make, but really it’s no different than any other cookie, it just requires a little extra baking time.

If you are using parchment instead of a nonstick baking pad, be sure that you have two pieces of parchment. You will need one for the first bake and a new one for the second bake.

Now that you have your ingredients and equipment, see how easy it is to make delicious homemade pumpkin biscotti!

How to Make Pumpkin Biscotti

This easy recipe comes together quick and is ready to eat in less than an hour. To start, you will need to line a baking pan with a piece or parchment or a nonstick baking mat. Preheat your oven to 350 degrees.

In a large bowl, use a handheld mixer to beat together the butter and sugar until it is light; about 2 minutes. There is not a lot of butter in these cookies. This gives them that essential crunch without making them too soft.

overhead photo of butter, sugar, spices, and puree in a white mixing bowl.

Then, add in an egg, pumpkin puree, vanilla, cinnamon, nutmeg, ground ginger, baking soda, and salt. Another thing I love about making biscotti is that the dough can be made in one bowl!

overhead photo of pumpkin biscotti dough in a white mixing bowl.

Once those ingredients are mixed, add in the flour. The batter will start to come together and form a dough. Use a rubber spatula to scrape all of the ingredients together.

Divide the dough into two logs and place them on the lined baking sheet.

pumpkin biscotti dough in two logs on a baking mat.

How to form biscotti

Once you have your dough logs divided and on the baking sheet, start forming into rectangular pieces. This pumpkin biscotti dough will give you enough to make two 10″ x 2-3″ rectangular “logs” on the baking sheet.

overhead photo of the dough smoothed out into two rectangular pieces.

To form the biscotti, use your hands to gently press and spread the dough into the desired shape. This dough should be firm enough to use your hands to shape. If you wanted, you could use a rubber spatula to get the desired shape and size.

The first bake

Biscotti need to be baked twice. Once when they are formed into a rectangle and the second when they are sliced into cookies.

baked pumpkin biscotti logs on a baking sheet.

Place the biscotti into your preheated oven and bake for about 25 minutes. The biscotti logs will turn a light golden brown and will feel dense. Let the biscotti cool on the baking mat for five minutes before slicing them.

How to slice biscotti

Once the biscotti logs have cooled for five minutes, you can slice them into long biscotti cookies. To get a clean slice, you will need to use a serrated knife.

close up of sliced dough on a wooden cutting board.

You can slice the logs either diagonally or crosswise. You will get more cookies slicing crosswise. However, diagonally is the traditional way of making biscotti. You can discard the end pieces or bake them along with the rest of the biscotti.

sliced biscotti on a baking mat.

Place the biscotti cut side up on your baking sheet. If you used parchment, be sure to replace the parchment paper for the second bake.

The second bake

Place the sliced biscotti back in the oven. Bake for about 15-25 minutes, or until the edges of the cookies are golden brown in color. The inside of the biscotti won’t change color much.

side angle view of biscotti on a baking sheet after their second bake.

The longer you bake the biscotti, the harder they will get. However, if you like a more dry and crunchy biscotti, leave the cookies in for the full 25 minutes. Otherwise, 15 minutes should be sufficient. Let cool on baking rack completely before adding the white chocolate drizzle.

White Chocolate Drizzle for Pumpkin Biscotti

Once the biscotti have cooled completely, you can add a white chocolate drizzle. Not a white chocolate fan? These pumpkin biscotti are delicious with chocolate drizzle or no drizzle at all.

Keep the drizzle simple by melting a third of a cup of white chocolate chips in the microwave. The best way to do this is to place the chips in a small glass bowl. Then, microwave for about three minutes at 50% wattage, stopping to stir in 30 second increments.

small glass bowl with melted white chocolate and a spoon.

Once the white chocolate is melted, pour it into a small piping back or the corner of a ziplock sandwich bag. Then, snip off a small piece of the tip of the bag and drizzle in a back and forth motion over the cooled pumpkin biscotti.

pumpkin biscotti on a wire cooling rack with white chocolate drizzled on them.

Let the white chocolate harden completely before moving the biscotti and storing them.

How to store pumpkin biscotti

Allow the biscotti to dry completely before storing. Then, move to a large airtight container separating the layers of biscotti with wax or parchment paper.

You can store biscotti on the counter for up to a week. They will keep longer in the refrigerator and even long in the freezer. Just be sure you are using an airtight container for storage.

Pumpkin biscotti stacked on a plate with a cup of coffee next to it.

If you love pumpkin flavored snacks with white chocolate, be sure to try my Pumpkin Spice Energy Balls.

More Pumpkin Desserts!

When it comes to fall baking, I’m all about the pumpkin desserts. Here are some of my absolute favorite pumpkin desserts that I know you are going to love too:

Pumpkin Muffins with Brown Sugar Topping

Pumpkin Spice Cake from Mix

Ginger Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Pie Bars with Pecan Crumble Topping

Pumpkin Spice Truffles

Glazed Pumpkin Bread

Pumpkin Streusel Coffee Cake

Pumpkin Walnut Raisin Bread

Italian cookies on a plate with a cup of coffee.

I hope you love this recipe for Pumpkin Biscotti with White Chocolate Drizzle! Be sure to comment below if you try them. Enjoy!

Pumpkin Biscotti with white chocolate drizzle stacked on a plate.
Print Recipe
5 from 7 votes

Pumpkin Biscotti

Classic biscotti with a fun fall twist! These pumpkin biscotti are surprisingly easy to make. Drizzled with white chocolate, these biscotti are a great cookie for dunking in your coffee.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: Italian
Keyword: biscotti, pumpkin biscotti
Servings: 20 biscotti
Calories: 120kcal
Cost: 6-7


  • 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


  • Preheat oven to 350 degrees. Line a baking sheet with either parchment or a nonstick baking pad; set aside.
  • In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined. Add in the flour and mix until a dough forms.
  • Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 10" x 2½" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
  • Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
  • Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
  • Place the white chocolate in a small microwave safe bowl. Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds. Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti. Let chocolate set before serving.



Pumpkin Biscotti can be stored at room temperature in an airtight container for up to a week. Or you can store them in the refrigerator or freeze for up to three months. 


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
Pumpkin biscottii with white chocolate drizzle.
Recipe Rating


Wednesday 2nd of February 2022

I wanted a lower butter recipe to use with my home grown roasted pumpkin. This was easy and tasty, especially with a cafe latte. I didn’t do the topping. I think it would be too sweet.


Thursday 25th of November 2021

I noted that the vanilla was missing from the first list of ingredients, but it is mentioned in the directions to make the pumpkin biscotti. I guessed that this recipe would need 1 teaspoon, which I added. This is a great, delicious, moist recipe and I thank you.

Judy Arbery

Sunday 3rd of October 2021

I have never seen canned pumpkin purée in Australia. Is it just pure pumpkin?


Wednesday 2nd of February 2022

@Judy Arbery, yes. I just used my own roasted pumpkin. Worked great.


Monday 4th of October 2021

Yes. Here we can buy in a can. Just make sure you get the pumpkin puree and not pumpkin pie filling.

Jersey Girl Cooks

Sunday 3rd of October 2021

I love these with a cup of tea!


Sunday 3rd of October 2021

Yes, they are so good with tea!


Sunday 3rd of October 2021

Give me all of the pumpkin recipes!! This biscotti looks amazing, I am so excited to give it a go :)


Sunday 3rd of October 2021

You're going to love them!