Pumpkin Spice Biscotti with Glaze

wire rack with pumpkin spice biscotti cooling with the glaze.

Looking for a delicious and seasonal treat? Try making pumpkin spice biscotti, the perfect dessert for the fall season. With its warm spices and crunchy texture, it's sure to satisfy your sweet tooth.

Prep Time20

Cook Time50

Total Time1 10

Course: Appetizer, Snack

Cuisine: American, Italian

Keyword: pumpkin spice biscotti

Servings:

Calories: 139kcal

Author: Mary Woita

Equipment

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

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 should I store my Pumpkin Spice 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.

Nutrition