CRUNCHY COOKIE CRAVINGS START WITH THESE PUMPKIN BISCOTTI
Last Sunday I shared my Pumpkin Scone with Pumpkin Spice Icing recipe on the blog which was a hit with the readers.
While I was taste testing my scones I knew I could change-up the recipe and make Italian Pumpkin Spice Biscotti.
Pumpkin Scones Turn Into Pumpkin Biscotti
I love it when recipes can double-up, which means you can create two different recipes at the same time.
This is always handy when you have a bake sale to bake for or you are having a party or lots of guests over to the house.
My wife adores biscotti because of the crunchy texture especially with a hot cup of strong coffee or mug of tea.
The last batch of biscotti I made was Nicola’s lemon biscotti because my wife wanted me to try her recipe.
She was more than thrilled that I was finally making pumpkin biscotti and when they were done she gave me the thumbs up which made me proud.
I never know how a recipe will turn out but this one I was quite confident that it would be a success.
I’ve made Italian biscotti recipes many times before but I’ve never created one from a scone recipe. I’m daring.
Making Biscotti With Scone Dough
If you’ve already made my pumpkin scones you will notice that this pumpkin biscotti recipe is identical. Easy right? You bet.
The only difference is the way I roll and form the dough to make the Pumpkin Biscotti as opposed to the scones.
Instead, I make two large flattened logs that are shaped like a biscotti and bake them in the oven.
I just wing it when it comes to shaping the logs but I try to keep the length longer so I can dip my biscotti in coffee or milk.
Anytime I follow a recipe I am always cautious of bake time because everyone has a different oven.
Obviously, the baking time for the biscotti will be longer as they are twice-baked and crunchy but worth the extra effort.
Once the pumpkin biscotti are baked let them cool completely before cutting them so you get an even cut.
I am very rustic when it comes to baking so I just took the knife and made slices about a 3/4 inch thick.
You can make them as thick or thin but traditionally they are thicker.
Biscotti Go In For The Second Bake
This is the process where biscotti earns the title for one of the best crunchy Italian cookies on the market.
Once the pumpkin biscotti were cooled and cut I pre-heated the oven to 200 degrees and let them bake for an additional 2 hours.
The slow and low second bake for the pumpkin biscotti will allow them to harden up.
Test a biscotti before you pull them out to see if you get your desired ‘crunch factor’ otherwise leave them in for longer.
They do have a bit of a different texture than a typical biscotti but they still turned out perfect.
Keep in mind this was a pumpkin scone recipe. The great thing is you can save time!
Once the pumpkin biscotti cooled again I made the same batch of pumpkin spice icing as I did for the scones and I drizzled it on top.
I’m afraid I’m not a pastry chef so the drizzle is thicker in some areas.
If you are neater than I am you can make them even prettier.
I was happy with the way the pumpkin spice biscotti turned out and will definitely be making them again.
How To Make Crunchy Italian Pumpkin Biscotti
However, if you do have access to pumpkins then you can make homemade roasted pumpkin puree yourself.
You’ll definitely taste the difference but either or are delicious in this Pumpkin Biscotti recipe.
Optional Pumpkin Biscotti Ingredients
- Pumpkin Seeds
- Chopped Pecans
- Toasted Almond Slices
- Chopped toasted hazelnuts
- Pumpkin cranberry biscotti (add dried cranberries to the dough)
- Chocolate chip Pumpkin Biscotti (add chocolate chips to the dough)
Pumpkin Biscotti Baking Info
- Makes: about 20 servings
- Prep Time: 20 mins
- Cook Time: 20-25 mins first bake 350 degrees, the second bake at 200 degrees for 2 hours
- 4¼ cups of all-purpose flour
- ½ cup of brown sugar
- 1½ tablespoons of baking powder
- 1 teaspoon baking soda
- 5 teaspoons of pumpkin pie spice
- (I make my own with cinnamon, all-spice, ground ginger, cloves, nutmeg) see recipe above
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs (room temp)
- 1 cup cold butter cubed
- 1½ cups of pumpkin puree
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon white vinegar let sit for 10 mins)
- Pumpkin Spice Icing
- Combine these ingredients:
- 2.5 cups of confectioners sugar
- 4 tablespoons of milk (adjust if you need more)
- 2 teaspoons of pumpkin pie spice
- ¼ teaspoon of vanilla bean paste or a teaspoon of pure vanilla extract
- Pre-heat oven- 350 degrees
- In a large bowl add the flour, brown sugar, baking powder, baking soda, salt, and all the spices then mix. Add in the cold butter and cut it with a pastry blender or with two knives until it looks like coarse crumbs.
- In a second bowl add your wet ingredients- eggs, pumpkin and ½ cup of buttermilk and mix.
- Add the wet into the dry and mix just until combined. Do not over-mix
- Turn the mixture onto a floured surface and knead it about 8-10 times.
- Make 2 dough mounds shaped like a biscotti (see photo) about 11/2 inches thick
- Place them on a baking sheet and brush with the remaining buttermilk
- Bake in the middle rack of your oven.
- Bake at 350 degrees for 20-25 minutes. (Test with a toothpick to see if they are done)
- Once completely cooled cut the biscotti length-wise about the same thickness and bake them again in a 200-degree oven for 2 hours to harden. This is dry baking.
- Once cooled you can drizzle the pumpkin spice icing on them and enjoy.
This was a fun recipe to work with and I hope you give these Italian pumpkin spice biscotti a try and leave me a review below to let me know what you think of them.
If you made any changes please let me know too because I’m always interested in what people do to make a recipe their own.
- Keto Pumpkin Spice Chaffle Waffles
- Pumpkin Brownies
- Keto Pumpkin Pie Cheesecake Bars
- Mr. CBB’s Pumpkin Spice Pound Cake
- Roasted Pumpkin and Red Lentil Soup
- Turkey and Pumpkin Lasagna
Check out my full Recipe Index Here.