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Pumpkin Spice Biscotti


Welcome Fall with cinnamon, ginger, nutmeg and pumpkin which blend together beautifully in this crunchy, chocolate-drizzled Pumpkin Spice Biscotti.


2 and 3/4 cup all purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

3/4 cups pecans

2 eggs

3/4 sugar

1/3 cup melted butter

2 tsp. vanilla

1 tsp. grated orange zest

1/2 cup pumpkin pureé

1 egg white, lightly beaten

2 oz. white chocolate

2 oz. dark chocolate


1.. In a large mixing bowl, combine flour, baking powder,  cinnamon, nutmeg, ginger, pecans and orange zest. Stir until combined.

2. In a separate bowl, whisk together the eggs, sugar, vanilla  pumpkin, melted butter and grated orange rind.  

3. Stir wet ingredients into the flour mixture until a soft, sticky dough is formed.

4.  Move to a lightly floured work surface and form into a ball.

5. Divide the dough in half, then roll and shape each piece into a 12-inch log. 

6. Place on baking sheet and brush the tops with egg white

7. Bake in 350°F oven for 25 minutes. Remove from oven and let cool for 5 minutes. 

8. Transfer logs to cutting board, one at a time.  Using a heavy, sharp chef’s knife cut diagonally into 3/4-inch thick slices.

9.  Stand the cookies upright on baking sheet and and bake for another 20 minutes.  

10. Let cool on rack.

11. While biscotti is cooling in two small saucepans, melt white and dark chocolate over low heat. 

12. Transfer melted chocolates to individual piping bags and drizzle over cooled biscotti.

(you can also use a spoon to drizzle the chocolate)

13. Allow the chocolate to harden to an hour before placing in storage container.


  1. Variation:Use hazelnuts or whole almonds in place of the pecans. Roast in a 350°F 5 to 7 minutes. Cool for 5 minutes before adding to dry ingredients.
  2. Storage instructions: Store biscotti in a tin or airtight container.
  3. Biscotti can be frozen for up to three months. Simply place it in a plastic freezer storage containers. Layer with sheets of parchment paper or waxed paper.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 161
  • Sugar: 5.6 g
  • Sodium: 16.5 mg
  • Fat: 8.8 g
  • Saturated Fat: 3.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1.1 g
  • Protein: 3.1 g
  • Cholesterol: 23.9 mg

Keywords: Pumpkin Spice Biscotti