#PumpkinWeek: Pumpkin Biscotti

Crunchy, pumpkin spiced biscotti make a crisp fall morning extra special!

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

I first started drinking coffee eight years ago in a little corner café in Nice with ornate velvet chairs, marble tables, and the most divine pastries you have ever seen in your life. Iiiiii know. It’s as idyllic as it sounds–this is France we’re talking about, after all. The cafés in Paris did not even BEGIN to compare. This little spot is a slice of heaven on earth. I remember luxurious mornings on that summer project with Cru, sitting and reading and talking in that café with a big green awning, wishing that summer would never ever end. But it did, and I came home, and US coffee is nothing like that strong French brew, especially when said brew is layered with cream and thick caramel. Mmmmmm! I gradually journeyed from occasional fancy, caramel-y coffee drinks to an everyday coffee habit with a constant rotation of Paramount Coffee in our cupboard [no sponsor or anything, we just really like their coffee]. One thing I never understood was biscotti.

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

The concept of biscotti–cookies at breakfast–totally makes sense. But a hard cookie? That you dip in coffee? Well, that just sounds weird. I’ve never been a dip-my-Oreos-in-my-milk kinda girl. Crumbs=gross. The only biscotti I’ve ever had just was… boring and tasteless. And let’s face it–I probably tried to bite into it without enough dunking. Ooops?

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

There’s nothing gross or boring or tasteless about these biscotti! They’re full of real pumpkin, lots of pumpkin spice, and a healthy coating of white chocolate on top. These biscotti taste so good you’ll forget it’s just a normal morning at home, and instead think you’re lounging in a fancy French coffee shop! If only.🙂

Pumpkin Biscotti | thepajamachef.com #PumpkinWeek

Though I made these biscotti for #PumpkinWeek [it ends tomorrow! Tear!] they also fulfill one of my 30 before 30 goals. Yay! Thanks to Terri from Love and Confections for hosting. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

one year ago: Peanut Butter Apple Oatmeal Cookies
two years ago: 30 Minute Chicken Tortilla Soup
three years ago: Pumpkin Biscuits
four years ago: Maize and Blue Cupcakes

Pumpkin Biscotti

  • Servings: 24
  • Time: 2 hours
  • Print

from Sweet Pea’s Kitchen


  • 2 tablespoons unsalted butter – optional
  • 1 1/4 cup pecans, coarsely chopped – optional
  • 2 eggs
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup white chocolate
  • 1/2 tablespoon canola oil


If using nuts, melt butter in a large skillet set over medium heat. Add nuts and stir to coat. Cook nuts, stirring constantly, until they brown. Remove from heat and cool completely before proceeding.

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat.

With a mixer, beat together eggs, brown sugar, pumpkin, and vanilla until the mixture thickens. With mixer on low, slowly add flour, baking powder, and pumpkin pie spice. Dough will be thick so just mix it in a little with the mixer and then finish up by hand. If using nuts, fold in at the end. Dough will be crumbly.

Divide the dough in half, then shape each half into a 3×10 inch log. Place on prepared baking sheet, then wet hands and smooth logs if necessary.

Bake until the logs are slightly firm to the touch, about 25-30 minutes. I found that without nuts, my logs didn’t firm up at all until about 35-40 minutes, but they do firm up more as they cool so go with your instincts. Cool on the baking sheet for 15 minutes, then remove to a cutting board and slice with a serrated bread knife. I got about 12 slices by cutting my pieces about 1/2-3/4 inch thick.

Return cookies to baking sheets, cut sides up. Place in a single layer and bake until firm, about 20 minutes, flipping halfway. Remove to wire rack to cool completely.

Once biscotti have cooled, melt white chocolate and oil together in a microwave safe bowl, heating on 50% power in 30 second bursts, stirring in between to melt. Drizzle, brush, or dip with white chocolate.

Store biscotti in airtight container. It’s best within the first four days, but will keep for 3-4 weeks.

Linked up with: Weekend Potluck.

Pumpkin Chocolate Chip Cookies | thepajamachef.com #PumpkinWeek

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Chia Granola by Love and Confections
Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
Pumpkin and Corn Chowder by Curious Cuisiniere
Buttermilk Pumpkin Pancakes by Life Tastes Good
Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
Praline Frosted Pumpkin Brownies by My Catholic Kitchen
Slow Cooker Pumpkin Butter by Making Miracles
Pumpkin Biscotti by The Pajama Chef
White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry

29 thoughts on “#PumpkinWeek: Pumpkin Biscotti

  1. Pingback: White Chocolate Reese's Pumpkin Blondies | The Spiffy Cookie

  2. I have to try making biscotti at home too. I love dipping cookies, so this works for me. You could have just been quiet about the kind of coffee you had in France—-sigh—-sounds wonderful—-as does eating cookies for breakfast in general.


  3. Pingback: White Chocolate Chip Pumpkin Cake for #PumpkinWeek -

  4. Pingback: (Healthy) Pumpkin and Corn Chowder #PumpkinWeek • Curious Cuisiniere

  5. Pingback: Buttermilk Pumpkin Pancakes Recipe #PumpkinWeek | Life Tastes Good

  6. Pingback: Chocolate Biscotti for #Choctoberfest | The Pajama Chef

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