I am having a lot of fun thinking up new recipes to try out. Fall really is the best season for baking I think, there are so many great ways to spice up classic recipes like this one. I have made several different types of biscotti in the past and I am at it again with Pumpkin Biscotti for the fall season! Perfect addition to any coffee break, these Pumpkin Biscotti are full of spices and flavor!

Early in October I pureed a lot of pumpkin for me to work through this season and this was one of the recipes that I knew I was going to try out. For these biscotti you can use either All-Purpose Flour or White Whole Wheat Flour. I have made it with both and the substitution is an even switch, 1 for 1!

If you like this recipe, be sure to check out my Gingerbread Biscotti, Almond Biscotti, and Holiday Biscotti for some other ideas!


Pumpkin Biscotti


  • 1/2 Cup Unsalted Butter (softened)
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Pumpkin Puree
  • 3 Eggs
  • 1 1/2 Teaspoons Almond Extract
  • 3 1/2 Cups White Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/3 Cup Toasted Almonds
  • 1 Cup Semisweet Chocolate Chips
  • 2-3 Teaspoons Shortening


1. In a large bowl combine flour, baking powder, and salt. Set aside.

2. In a separate bowl or the bowl of a stand mixer, cream the butter and sugar together until fluffy. Add the eggs in one at a time and beat well after each addition. Add the vanilla extract and pumpkin puree. Mix well.

3. Gradually add in the dry ingredients to the butter mixture until everything is fully incorporated.

4. Shape the dough in to a loaf and wrap in plastic wrap. Chill the dough in the refrigerator for at least one hour.


5. Once the dough has been chilled and you are ready to continue, preheat your oven to 350 degrees. Divide dough into two halves and shape into loaves 12×4  and 3/4 inch thick. Place on a an ungreased cookie sheet 2 inches apart. I can usually fit both loaves on the pan. The dough doesn’t spread out more than an inch  as it bakes.


6. Bake 18-20 minutes or until lightly browned, the bottoms should be golden brown. These will be going back in the oven so they don’t need to be too dark.

7. Let cool slightly so that you can cut the loaves into about 1 inch slices. You can cut these either straight across in slices or cut them diagonally so they are longer. Places the slices, cut side down, on the cookie sheet.


8. Put the biscotti back in the oven for about 5-10 minutes or until lightly browned on the side. Flip the biscotti onto the edge that has yet to be pan side down and bake an addition 5-10 minutes, depending on how dry and crunchy you want your biscotti. Once done, remove from oven and let cool on wire racks.

9. If desired, melt some chocolate in a microwave safe mug and dip one end of the biscotti. For every 1 cup of chocolate chips add 2-3 teaspoons of shortening to thin the chocolate for easy drizzling.