Looking for a festive fall treat? These pumpkin biscotti are dipped in white chocolate and finished with mini chocolate chips to create playful “BOO-scotti.” They keep well in an airtight container for up to two weeks—perfect for enjoying throughout the Halloween season.
Pumpkin biscotti pair beautifully with chai tea or a pumpkin spice latte. The pumpkin purée and warm spices give them seasonal flavor without being overly sweet; the white chocolate adds a creamy finish. For a spooky touch, use mini chocolate chips to make ghostly faces.
Table of Contents
Why This Recipe Works
This version builds on a classic biscotti base by adding pumpkin purée and pumpkin pie spices for deeper, autumnal flavor. Texture is easy to customize: reduce the second bake for a slightly softer bite, or extend it for a crunchier biscotti.
Ingredient Notes
- Pumpkin purée: Canned pumpkin purée is recommended because homemade can be too watery. It provides flavor, color and moisture.
- Pumpkin pie spice: Use store-bought or blend your own. It brings classic fall warmth to the biscotti.
- White chocolate melting wafers: These melt and set reliably for dipping. If you only have white chocolate chips, add a small amount of coconut oil or shortening to help them melt smoothly.
- Mini chocolate chips: Tiny chips are ideal for decorating faces and adding small bursts of chocolate.
How to Make Pumpkin Biscotti
- Make the dough: Whisk the dry ingredients together. In a separate bowl, beat the butter, sugar, egg and pumpkin purée until combined. Add the dry mixture in two additions and mix until you have a smooth dough.
- Shape the dough: Divide the dough in half and form two logs about 3 inches by 10 inches on a parchment-lined baking sheet.
- Chill: Refrigerate the logs for 30 minutes. Preheat the oven to 350°F about ten minutes before the logs finish chilling.
- First bake: Bake the logs for 25–30 minutes until pale golden and the edges are set. Let cool for 10 minutes, then reduce the oven to 325°F.
- Second bake: Slice the logs with a serrated knife into 1/2–3/4-inch pieces. Arrange cut side down on the baking sheet, bake 12 minutes, flip and bake another 12 minutes. For crunchier biscotti, bake up to 15 minutes per side. Cool completely on a wire rack.
- Decorate: Melt white chocolate wafers in a microwave-safe bowl (heat on 50% power and stir midway). Dip the cooled biscotti to coat, let excess drip off, then set on parchment. Press mini chocolate chips into the chocolate to create faces if desired.
Expert Tips
Timing and technique make a big difference. After the first bake, the logs should be golden with firm edges but still slightly soft in the center. Cool for only 10 minutes before slicing—fully cooled logs tend to crumble. Use a serrated knife and a gentle sawing motion for clean slices.
Flip the biscotti halfway through the second bake for even drying. If you prefer a very crisp biscotti, extend that second bake time (up to 30 minutes total, 15 minutes per side).
Frequently Asked Questions
Biscotti should be crunchy, but if it’s too hard it was likely overbaked. Shorten the second bake—try 10 minutes per side instead of longer.
Cool the logs only 10 minutes so they’re firm enough to slice but not brittle. Use a serrated knife and a steady sawing motion while holding the log steady.
Yes. Freeze in an airtight container for up to three months and thaw in the refrigerator before bringing to room temperature.
Stored in an airtight container at room temperature, biscotti stay fresh up to two weeks.
Chilling isn’t required but helps shape the logs. If chilled, let the logs sit while the oven preheats so they warm slightly and bake evenly.
Related Recipes
Crazy for desserts? Try these other fall favorites.
Halloween Candy Bark
Peanut Butter Spider Cookies
Easy Halloween Cupcakes
Easy Gingerbread Biscotti
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Get the Recipe: Pumpkin Biscotti
Equipment
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1 Kitchen scale
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1 Baking sheet
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1 Serrated knife
Ingredients
- 2 cups (240 g) all purpose flour
- 2 ¼ teaspoons pumpkin pie spice (or 1 1/4 tsp cinnamon plus 1/2 tsp each nutmeg and ginger)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ½ cup (113 g) pumpkin purée
- 1 cup white chocolate melting wafers
- 2 Tbs mini chocolate chips
Instructions
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In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. In a larger bowl, beat butter, sugar, egg and pumpkin purée until combined. Add half the flour mixture and mix until combined, then add the rest and mix until smooth.
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Divide dough into two pieces and place them on a parchment-lined baking sheet. Shape each into a 10-inch by 3-inch log and position about 5 inches apart. Chill in the refrigerator for 30 minutes.
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Preheat oven to 350°F. Bake the chilled logs for 25–30 minutes until pale golden and the edges are set. Let cool for 10 minutes, then reduce oven temperature to 325°F.
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Transfer logs to a cutting board and slice with a serrated knife into 1/2–3/4-inch slices. Arrange slices cut side down on parchment and bake 12 minutes, flip and bake another 12 minutes. For extra crunch, bake 15 minutes per side. Cool on a wire rack.
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Melt white chocolate wafers in a microwave-safe bowl at 50% power, stirring halfway until smooth. Dip cooled biscotti into the chocolate, let excess drip off, then place on parchment. Press mini chocolate chips into the chocolate to form eyes and mouths if you like.
Notes
Store biscotti: Keep in an airtight container at room temperature for up to 2 weeks.
Freeze: Freeze in an airtight container for up to 3 months and defrost in the refrigerator before bringing to room temperature.
Adapted from King Arthur Flour