Homemade Pumpkin Pie Biscotti Recipe + Pumpkin Spice Glaze
Indulge in the comforting fall flavors of pumpkin and spice with this easy and delicious biscotti recipe. Perfect for a cozy morning treat or an afternoon snack with a cup of coffee.
Homemade pumpkin spice biscotti
Indulge in the cozy flavors of fall with this pumpkin biscotti recipe. This easy-to-follow recipe will have you savoring every crunchy bite of these delicious treats.
Not only is this biscotti recipe incredibly delicious to eat, it’s also super simple to make. Perfect for Fall and holiday baking, these cookies are easy to make and will be a hit with your friends and family.
Substitutions
- Maple syrup: can be substituted with honey.
- Milk: You can use water or plant milk if you have a dairy allergy.
- All-purpose flour- replace with 1 to 1 Gluten-free for a GF option. Be sure to add an extra egg if you make this substitution
How to make the biscotti recipe
- In a medium mixing bowl, whisk together the flour, pumpkin spice, baking powder, and salt and set it aside.
- In a large mixing bowl, beat together the butter and maple syrup on medium speed until the butter is broken into small pieces, about 4 minutes. dd in the eggs, one at a time, until combined. Mix in the vanilla extract.
- Stir in the flour mixture to your butter mixture, just until combined.
- On the sheet pan, create a log about 3 inches wide and 12 inches long with the dough.
- Bake for 30 to 40 minutes until the cookie log is golden brown. Leave the cookie log on the sheet pan and allow it to cool for 20 to 30 minutes.
- Cut the log into half-inch slices using a serrated knife. Arrange the cookie slices onto the sheet pan in a single layer, leaving about half inch apart.
- Bake for an additional 20 minutes until the biscotti are dry.
Be sure to check out the full recipe and ingredient list below
How to make the glaze
This recipe is deliciously paired with a pumpkin pie spice glaze.
- In a small mixing bowl, whisk together the powdered sugar, 3 tablespoons of the milk, vanilla extract, and pumpkin pie spice. If the glaze is too thick, add an additional tablespoon of milk until it is a pourable consistency.
- Dip the biscotti halfway into the glaze and place it onto a cooling rack to allow the excess glaze to drip off. Allow the cookies to sit for 10 to 15 minutes until the glaze has set.
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How to store homemade biscotti
Pumpkin Spice Biscotti should be stored in an air-tight container at room temperature for up to a month. To Freeze, use a freezer-safe container or wrap it in plastic wrap before putting it in a freezer-safe zip-lock bag. It can freeze for up to 3 months, and it can be thawed at room temperature overnight before serving again.
FAQ (frequently asked questions)
Pumpkin Spice Biscotti should be stored in an air-tight container at room temperature for up to a month. To Freeze, use a freezer-safe container or wrap it in plastic wrap before putting it in a freezer-safe zip-lock bag. It can freeze for up to 3 months, and it can be thawed at room temperature overnight before serving again.
Yes, you can make it in advance, as it will last at room temperature for up to a month when stored properly.
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Pumpkin Spice Biscotti with Glaze
Ingredients
Biscotti Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter room temperature
- ¾ cup pure maple syrup
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Pumpkin Spice Glaze
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Instructions
Biscotti Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- In a medium mixing bowl, whisk together the flour, pumpkin spice, baking powder, and salt and set it aside.
- In a large mixing bowl, beat together the butter and maple syrup on medium speed until the butter is broken into small pieces, about 4 minutes.
- Add in the eggs, one at a time, until combined. Mix in the vanilla extract.
- Stir in the flour mixture to your butter mixture, just until combined.
- On the sheet pan, create a log about 3 inches wide and 12 inches long with the dough.
- Bake for 30 to 40 minutes until the cookie log is golden brown. Leave the cookie log on the sheet pan and allow it to cool for 20 to 30 minutes.
- Cut the log into half-inch slices using a serrated knife. Arrange the cookie slices onto the sheet pan in a single layer, leaving about half inch apart.
- Bake for an additional 20 minutes until the biscotti are dry.
Glaze Instructions
- In a small mixing bowl, whisk together the powdered sugar, 3 tablespoons of the milk, vanilla extract, and pumpkin pie spice. If the glaze is too thick, add an additional tablespoon of milk until it is a pourable consistency.
- Dip the biscotti halfway into the glaze and place it onto a cooling rack to allow the excess glaze to drip off. Allow the cookies to sit for 10 to 15 minutes until the glaze has set.
Notes
- Maple syrup: can be substituted with honey.
- Milk: You can use water or plant milk if you have a dairy allergy.
- All-purpose flour- replace with 1 to 1 Gluten-free for a GF option. Be sure to add an extra egg if you make this substitution.
- Pumpkin Spice Biscotti should be stored in an air-tight container at room temperature for up to a month.
- To Freeze, use a freezer-safe container or wrap it in plastic wrap before putting it in a freezer-safe zip-lock bag. It can freeze for up to 3 months, and it can be thawed at room temperature overnight before serving again.
