Pumpkin Biscotti

With pumpkin pie spice, white chocolate, and cranberries, these biscotti are the perfect fall treat.

Pumpkin Biscotti topped with icing and cranberries on white background
Photo: Brie Passano
Prep Time:
20 mins
Bake Time:
25 mins
Total Time:
45 mins


  • 2 ¾ cup all-purpose flour

  • ¾ cup granulated sugar

  • ¾ cup packed brown sugar

  • 1 ½ teaspoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon pumpkin pie spice

  • ½ cup canned pumpkin

  • 1 egg

  • 1 egg yolk

  • cup butter, melted

  • ¾ cup finely chopped pecans

  • ¾ cup dried cranberries, chopped


  1. Preheat oven to 325°F. Line two large cookie sheets with parchment paper.

  2. In a large bowl combine first six ingredients (through pumpkin pie spice). Make a well in the center of the flour mixture. In a small bowl whisk together the pumpkin, egg, egg yolk, and melted butter. Place egg mixture in the well of the flour mixture; add the pecans and cranberries. Stir mixture until the dough starts to form a ball. Use your hands to lightly knead dough until smooth.

  3. Turn dough out onto a lightly floured surface. Divide dough into three equal portions. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one prepared cookie sheet. Place remaining roll on remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.*

  4. Bake on separate oven racks 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Cool on sheets on wire racks 15 minutes.

  5. Transfer rolls to a cutting board. Use a serrated knife to diagonally cut rolls into 1/2-inch slices. Put slices, cut sides down, on cookie sheets.

  6. Bake 10 minutes. Turn slices over. Bake 8 to 10 minutes more or until crisp and golden brown. Remove; cool on wire racks.


For shorter biscotti, shape 12-inch rolls and flatten to 2 inches wide.

To Store

Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts (per serving)

134 Calories
4g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 134
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 123mg 5%
Total Carbohydrate 23g 8%
Total Sugars 13g
Protein 2g
Vitamin C 0.2mg 1%
Calcium 26mg 2%
Iron 0.8mg 4%
Potassium 45mg 1%
Folate, total 23.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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