Bready or Not Original: Pumpkin Pie Biscotti

Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | 0 comments

The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

Bready or Not Original: Pumpkin Pie Biscotti

These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

Bready or Not Original: Pumpkin Pie Biscotti

I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

Bready or Not Original: Pumpkin Pie Biscotti

Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

Bready or Not Original: Pumpkin Pie Biscotti

Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.


Bready or Not Original: Pumpkin Pie Biscotti

These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
Course: Breakfast, Snack
Cuisine: American
Keyword: biscotti, chocolate, cookies, pumpkin
Author: Beth Cato


  • 4 Tablespoons unsalted butter half stick, softened
  • 2/3 cup white sugar
  • 1 1/4 teaspoons pumpkin pie spice
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg room temperature
  • 1/2 cup pure pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup unsalted pumpkin kernels also called pepitas
  • 3/4 cup semisweet chocolate


  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
  • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
  • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
  • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
  • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
  • Store biscotti in sealed containers at room temperature for days or weeks.


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