I have been enamored with biscotti since my cousin shared she had eaten the best one of her life at a friend’s house who refused to share the recipe. Imagine a world where people didn’t share their recipes 😉 That being said, I knew someday I’d get my act together and make as we Southern Italians refer to it, “bi-scut” (the “scut” sounds like put).
My act is finally together. And it presents itself in the form of a pumpkin biscotti that is, at the same time, part breakfast cookie and part Fall dessert. It’s made in honor of my since passed cousin who was at the heart of so many family celebrations. Boy, could she entertain.
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Recipe testing: pumpkin biscotti
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I thought this was going to be a much easier process than it was. Four versions later and I finally have a pumpkin biscotti recipe to share just in time for Halloween. I learned a lot about adding pumpkin to recipes (you need a lot less than you think) and about how to make a crispy twice-baked biscotti that doesn’t end up too hard.
Here are the top things I learned after testing many rounds of pumpkin biscotti:
Pumpkin is a wet ingredient . Pumpkin creates a lot of moisture in the biscotti but that doesn’t mean you need to add more flour to compensate.
A little pumpkin goes a long way. I wanted to provide something the other pumpkin biscotti recipes didn’t have: the opportunity to use the whole can of pumpkin in one recipe. Which leads me to my next point….
You don’t need a lot of flour. During my first recipe test, I used FIVE cups of flour and more baking powder to balance all that pumpkin. While my dough was soft, pliable and not the least bit sticky, it also was very, very dense and heavy. And not very good.
The flavor doesn’t come from the pumpkin. I had to remind myself that pumpkin is a squash and really takes on the flavor of what it’s paired with. So the amount of spices really aren’t commensurate with the amount of pumpkin. Even with less pumpkin, I found I still needed the same amount of spice in the recipe. Kind of like my pumpkin bread with streusel topping.
Ingredient shopping list
In addition to the regular baking recipe staples like baking powder, soda, salt, vanilla and egg, here is what I use:
How to make and shape pumpkin biscotti
1. Mix dough
- Mix the flour, baking soda/powder and salt in a bowl along with the cinnamon and nutmeg.
- In the bowl of a stand mixer, combine the pumpkin with the egg, both sugars and vanilla.
- Add the dry ingredients all at once and mix on low. You can also use a wooden spoon or silicone spatula to mix if a mixer isn’t available to you.
- Use a spatula or spoonula to scoop out portions of dough and place into the shape of a log across a parchment-lined baking sheet.
- Use wet hands to shape and pat the biscotti dough into a somewhat smooth log.
- FIRST BAKE: bake for about 25 minutes until firm on top. Remove and cool for about 10 minutes.
Biscotti cutting tool
Use a serrated knife to cut the biscotti. Don’t press down or you will smash the cookies. Instead, saw back and forth and the knife do the work.
2. Cut biscotti dough before second bake
- Cut the biscotti in 1″ thick slices at a 45° angle. You can also cut in half crosswise for smaller biscotti.
- SECOND BAKE: Place the biscotti on the baking sheet without the parchment paper. Bake on their sides for an additional 10 minutes or so, flipping halfway through, if desired.
tip
Lay down or stand up?
For the second bake, I tested baking the biscotti laying down and flipping halfway through vs. standing them upright. I found the biscotti baked on their sides had better texture.
3. Make the browned butter glaze
A tich different than the glaze in my apple cake, this browned butter glaze has a little maple syrup in it.
Make the browned butter cooking it low and slow for about 5 minutes.
Whisk into the powdered sugar, milk, maple and vanilla and whisk until creamy.
Dip each cookie into the glaze covering the tops or one side as you like.
For a little something special, sprinkle over some turbinado sugar on the glaze before it sets.
If you read anything, read this section
Here are the key recipe tips I’ve shared above into one section:
Wet your hands to help shape the biscotti dough into logs on the baking sheet.
Remove the parchment paper for the second bake.
You don’t have to bake the biscotti a second time if you don’t want to but a second bake is how they get their traditional biscotti texture.
Like extra crispy biscotti? Leave it in the oven with the door open after turning off the oven and as it cools down.
Twice-baked homemade biscotti
Is it necessary to bake biscotti twice? That is actually entirely up to you. This Halloween biscotti is good right out of the oven with a more breakfast cookie texture. Toasted up from the second bake, they are crisp and browned ready for a swim in a rich cup of coffee.
Storage and freezing tips
Store biscotti in a clean coffee can as my grandma’s used to. Also a great way to ship cookies to college students, btw! You can of course store them in an airtight container for about 2 weeks.
Freeze biscotti unglazed for up to 3 months. Defrost before crisping up in a 300° oven, if desired.
Made this recipe?
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Halloween Pumpkin Biscotti with Browned Butter Glaze
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Ingredients
- 2 ½ c flour
- ½ teaspoon baking powder
- ¼ tsp baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ tsp nutmeg
- ¾ c sugar
- ½ c brown sugar
- ½ cup pumpkin
- 1 egg
- 1 T vanilla
Glaze
- 3 T unsalted butter
- 2 ½ c powdered sugar
- 2 T milk or water
- 2 T maple syrup
- 2 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 325°.
- Mix all of the dry ingredients in a medium bowl including the spices. In the bowl of a stand mixer, combine the pumpkin, both sugars, egg and vanilla together.2 ½ c flour, ½ teaspoon baking powder, ¼ tsp baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon, ¼ tsp nutmeg
- Add the wet ingredients to the dry and blend on medium until a dough is formed. It will be sticky.¾ c sugar, ½ c brown sugar, ½ cup pumpkin, 1 egg, 1 T vanilla
- Flour a clean countertop or cutting board and gently knead the dough into a ball. Use a pastry scraper as needed to bring the dough together. Again, it is ok if it's sticky!
First bake
- Spoon half of the dough onto parchment-lined baking sheet into a log shape across the top of a baking sheet. Repeat with the other half, giving it enough room from the other as the dough will spread. Use wet hands to shape the biscotti dough into 2 logs.
- Baked the biscotti for 35 min. Check and bake them for 5 more minutes if the top still feels soft. Remove the baking sheet from the oven and let rest for 10 minutes on the baking sheet.
- Slide out the parchment paper from under the biscotti and discard it.Use a serrated knife to saw the biscotti into 1" slices at a 45° angle. You can also cut them in half crosswise for smaller biscotti. Don't press the knife down into the dough as it will flatten the biscotti.
Second bake
- Lay each biscotti on its side and bake them for about 5-10 more minutes on each side at 325° or until desired crispness.
For the glaze
- While the biscotti cool, melt the butter in a small skillet (8") on the stove and cook it on medium-low for about 5 minutes until golden brown. Keep an eye for as you'll see small specks of brown on the butter. This is about when it's time to remove the butter from the heat. Strain through a strainer if you don't want the specks in the glaze. Allow the butter to cool a bit.3 T unsalted butter
- Whisk the powdered sugar to remove any big lumps. Pour in the butter and the milk, syrup, vanilla and add the salt to taste. Whisk until smooth.2 ½ c powdered sugar, 2 T milk or water, 2 T maple syrup, 2 tsp vanilla, pinch of salt
- Dip each cooled biscotti in the glaze. I have dipped just the top or only one side. Choose which you like best!
