Best Pumpkin Biscotti Recipe

Is there anything that's better than a nice, crispy biscotti to enjoy with your morning cup of joe? This sweet treat comes in various flavors, ranging from vanilla to chocolate and everything else in between. However, during the fall months, there's one flavor of biscotti that's on everyone's mind: pumpkin. We love a little bit of pumpkin spice and everything nice, and this recipe truly hits the spot.

Recipe developer Miriam Hahn of YouCare-SelfCare came up with this yummy treat that's the perfect breakfast treat. "[I] love this recipe for so many reasons! It is not overly sweet, and the ingredients are healthy, so you can feel like you are enjoying the fall flavors without eating loads of sugar," she raves. "I love also that it is such a nice thing to offer in addition to pumpkin pie [during] the holidays. Since not everyone is a fan of pumpkin pie, this is a great alternative. Also, one of the reasons why I make these on the smaller side is so that if there are several desserts out, people can sample these along with other things." Keep reading to find out how to make this fall favorite. 

The first thing you'll need to do is gather all of the items necessary to create this fantastic autumnal snack. For starters, you will need almond flour and coconut flour. "I use almond flour because it is so moist and keeps them from getting too dry tasting," Hahn shares. "Even though biscotti is crispy, I don't like when they are too dry." To add the best flavors of the season to this treat, you'll also want to grab cinnamon and nutmeg. While you're in the spice aisle, pick up salt and cloves as well.

To complete your shopping trip, add baking soda, pumpkin puree, maple syrup, and vanilla to your cart. "Also, if you happen to have pumpkin pie spice, you can use 2 teaspoons instead of all the other spices to simplify," Hahn shares. The great part about this recipe is that you don't need a ton of ingredients, and if you're lucky, you may have some at home already.

To kick things off, preheat your oven to 300 F. This ensures that your range will be nice and hot when you're ready to put the biscotti in the oven.

Once you get the oven set, grab a bowl for your dry ingredients. First, add in the almond and coconut flours. Then, add the cinnamon, nutmeg, salt, and ground cloves. The last ingredient you need to toss in is the baking soda. Using a whisk, break up any lumps in the flour. Set the bowl to the side, because you'll need it in just a moment.

Now, it's time to move on to the wet ingredients. In most baking recipes, you do the wet and the dry ingredients separately before combining them, and that's the case here. Take out a small bowl, and add the pumpkin puree, vanilla, and syrup. Give everything a good stir, and then grab the bowl with the dry ingredients. Dump the wet ingredients in with the dry, and mix well. You can use your hands to blend everything, if needed, as this will help you form the dough. 

Once you mix everything well, lay the dough out on a baking sheet that's lined with parchment paper. Then, make a 12x3-inch-shaped loaf (1 to 1 ½ inches high) if you prefer smaller biscotti. This recipe will yield 20 biscotti. If you prefer larger biscotti, make the loaf 8 inches long and 2 ½ to 3 inches high. This will make 12 larger biscotti. "The recipe is really easy and I like that it is flexible too on size," Hahn shares. "Some people like a larger biscotti, and both options are available." 

Then, pop the loaf into the oven for 20 minutes, or until it starts turning golden brown. When you take the biscotti out, reduce the heat to 250 F.

After you take the loaf out of the oven, let it sit for about 10 minutes. This will help avoid burning your fingers, and it will give the dough time to cool. Then, cut the dough into slices using a serrated knife, if you have one. If you don't have a serrated knife, a regular one should work just fine! 

Instead of sawing back and forth when you cut the dough, simply insert the blade, and press firmly down. Repeat the process with all of the remaining pieces until you get the desired amount.

Spread the biscotti slices on their side on the same baking sheet that you used before. Pop them in the oven for 10 minutes. Once your timer dings, take them out, and flip to the other side. Then, bake for an additional five to 10 minutes. Be sure that the biscotti starts to show cracks, as this means it's getting more done.

"They are great in the morning for breakfast with some fruit and coffee, but also great for dessert or packed in a lunch box. Pumpkin spiced flavored coffee would be so yummy with these," Hahn raves. "They last for at least two weeks in a covered container."