Real Recipes From Real Home Cooks ®

pumpkin spiced biscotti

(1 rating)
Recipe by
Beth Colon
Spring Hill, FL

Anyone who knows me, knows that I am obsessed with Pumpkin, the spices that go with it AND chocolate. All of these are combined in this amazing biscotti cookie, along with almonds and macadamia nuts. This cookie is way too good to only have around the holidays! I'm down for it anytime of year!!

(1 rating)
yield serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For pumpkin spiced biscotti

  • 3 1/2 c
    all purpose flour
  • 1 1/2 c
    brown sugar, firmly packed, heaping
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 2 tsp
    cinnamon, heaping
  • 1 tsp
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    allspice, ground
  • 2/3 c
    pumpkin, not pumpkin pie mix, heaping
  • 2
    eggs, large
  • 2 Tbsp
    vanilla extract
  • 1 c
  • 1 c
    macadamia nuts
  • 1/2 stick
    butter, unsalted
  • 1/3 c
    hershey's special dark chocolate cocoa powder 100% cocao
  • 2-3 Tbsp
  • 1 c
    confectioners' sugar
  • 1 Tbsp

How To Make pumpkin spiced biscotti

  • 1
    Preheat oven to 350* Give a rough chop to macadamia nuts and almonds in food chopper. Place in skillet on stove with 2 T. butter and toast, stirring constantly. When they start to smell warm and nutty, they will be done, takes about 5 minutes. Cool in refrigerator until you are ready for them.
  • 2
    In a large bowl, add flour, brown sugar, baking powder, salt and all the spices. Mix until well incorporated. If you still have little clumps of brown sugar, work them between thumb and pointer finger until they are well mixed in.
  • 3
    In smaller bowl mix pumpkin, eggs and vanilla, wisk until smooth.
  • 4
    Add pumpkin mixture to flour mixture. This mix will seem really dry, but get your hands in there and as you mix it will start to come together. This takes patience! lol Knead until well mixed. I promise it will happen. Add the nuts and mix in with hands.
  • 5
    Lightly flour surface area. Dump cookie mixture on to area and shape into a ball. Divide in half and shape into two logs.
  • 6
    Line pan with parchment paper, place logs on pan and bake for about 30 minutes. Take biscotti out of oven and let cool for 20 minutes. Reduce oven temp to 300*
  • 7
    Using a serrated knife, cut biscotti into slices, about 1/2 in. thickness. Place back into oven for about another 30 minutes until dried, turning once at 15 minutes. Cool on wire racks.
  • 8
    MAKE GLAZE: Place butter in bowl and melt in microwave. Add cocoa and mix well. Alternate adding milk and confectioners' sugar until you get the desired consistency. Add vanilla and mix well.
  • 9
    At this point, you can either dip one end of the biscotti into the chocolate or you can take a spoon and drizzle it over the top. I did it both ways. Enjoy with a great friend and some good coffee!