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Pumpkin Spice Biscotti

Pumpkin Spice Biscotti recipe with lots of fall flavors! If you have maple extract, I recommend using it instead of vanilla. The vanilla is good, but for some reason the maple extract really works well and doesn't overpower the other flavors (as maple extract can do).
Course Dessert
Cuisine American
Keyword Pumpkin Biscotti
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 12


  • 1 1/2 cups all-purpose flour 190 grams
  • 3/8 teaspoon baking powder (see note)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 large egg separated
  • 1/2 cup sugar 100 grams
  • 1/4 cup canned pumpkin 60 grams
  • 1/2 teaspoon vanilla extract OR maple extract
  • 2 tablespoons unsalted butter plus 2 teaspoons 40 grams
  • 1/2 cup nuts, walnuts or pecans Use more if desired
  • 1/3 cup white or caramel flavored chips optional


  • Preheat oven to 350 degrees F. Line cookie sheet with parchment or a silpat.
  • Stir together flour, baking powder salt and spices and set aside.
  • With a handheld mixer, beat the egg white until soft peaks start to form. Gradually add half of the granulated sugar and beat until thick and peaks just start to form.
  • In another bowl, using the electric mixer, beat the egg yolk with the rest of the sugar. With the mixer going, pour in the melted butter and continue beating, then beat in the pumpkin and vanilla.
  • Fold the egg white mixture into the pumpkin mixture.
  • Gradually add the flour mixture and stir until blended. Remove a little less than 1/3 of the dough, then stir the nuts and chips into remaining. Dampen hands and shape dough directly on a parchment lined baking sheet into 4x10 inch log. Take the reserved dough and press it evenly across the top of the log to conceal any nuts and chips.
  • Bake the log at 350 for about 30 minutes. Remove from oven and allow to cool for about 20 to 30 minutes. Place on a cutting board.
  • Reduce oven heat to 300 degrees F.
  • Cut the log into 1/2 inch thick slices. Lay slices on baking sheet cut side down. Return to oven and bake at 300 for another 25 minutes, turning about halfway through.
  • Let cool completely.


You can use baking soda or baking powder.  Baking powder is the usual leavening agent, but baking soda will give you a browner biscotti.
Apple Spice Variation:  Drain 1/2 cup of applesauce on a stack of paper towels.  You'll end up without about 1/4 cup after the towels soak up the moisture..  Use the 1/4 cup applesauce in place of the canned pumpkin, add 3 tablespoons chopped fresh apple and 3-4 tablespoons cinnamon chips instead of caramel chips.  For the spices, use 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/8 teaspoon allspice.