Pumpkin Spice Latte Biscotti - This biscotti has a wonderful pumpkin spice flavor with a little kick.

Pumpkin Spice Latte Biscotti

Yes, Pumpkin spice latte biscotti. 

I too have an obsession with pumpkin. I think I have told you all this before. I confess but I’m not ashamed. And anytime I have the chance to add espresso (I use this one) into the mix, I DO!  Because I also have an obsession with coffee.

Now you can eat your pumpkin spice latte if you choose.

Try our Pumpkin Muffins!

Pumpkin Spice Latte Biscotti

pumpkin biscotti dough formed on parchment paper

How to make Pumpkin Biscotti

Preheat oven to 300° F. and line a baking sheet with parchment paper. Set aside.

In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.

In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat to combine.

Add dry ingredients and mix until well combined.

On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.

baked pumpkin biscotti sliced on a wooden board

Bake in preheated oven for 35-40 minutes, or until firm and hollow-sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.

Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to the baking sheet, with the cut side down, and bake 15 minutes.

baked pumpkin spice biscotti on a baking sheet

Turn biscotti over and bake another 15 minutes, they should be firm to the touch.

Try our Peanut Butter Balls!

The smell from the kitchen is divine while this is baking.

Pumpkin Spice Latte Biscotti on a wire rack in a baking pan

Remove to a cooling rack and allow to cool completely.

Drizzle cooled biscotti with melted chocolate.

Pumpkin Spice Latte Biscotti on a white plate

This biscotti has a wonderful pumpkin flavor with a little kick. Who doesn’t love biscotti with a hot cup of coffee?

Looking for some other pumpkin sweets? Check out our Gingersnap Crust Pumpkin Pie , Easy Pumpkin with Cream Cheese Filling and Creamy Pumpkin Pie Bars!

Check out our Bread Pudding!

Pumpkin Spice Biscotti with White Chocolate Recipe

Pumpkin Spice Latte Biscotti

Pumpkin Spice Latte Biscotti – This biscotti has a wonderful pumpkin spice flavor with a little kick.
4.16 from 44 votes
Print Pin Rate
Course: Cookie, Dessert, Snack
Cuisine: Italian
Keyword: biscotti, latte, pumpkin, spice
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 24
Calories: 138kcal
Author: DSTR

Ingredients

  • 3 cups All-Purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 2 1/2 tsp. Instant Espresso Powder
  • 1/2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Ginger
  • 1/2 tsp. Nutmeg
  • 1/2 cup Unsalted Butter, room temperature
  • 1 cup Sugar
  • 3 large Eggs
  • 1 1/2 tsp. Vanilla Extract
  • 3/4 cup Pumpkin Puree
  • White Chocolate Candy Coating or white chocolate chips melted

Instructions

  • Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, baking powder, espresso powder, salt, and spices. Whisk well to combine. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
  • Add dry ingredients and mix until well combined.
  • On the prepared baking sheet, spoon dough into two logs about 3 inches wide by 12 inches long (they will spread). Using moistened hands, shape and smooth the dough.
  • Bake in preheated oven for 35-40 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for about 10 minutes.
  • Remove logs to a cutting board and using a serrated knife, cut into 1-inch slices. Return slices to baking sheet, with cut side down, and bake 15 minutes.
  • Turn biscotti over and bake another 15 minutes.
  • Remove to a cooling rack and allow to cool completely.
  • Drizzle cooled biscotti with melted chocolate.

Notes

Glass or metal is best to store the biscotti, and I line it with parchment paper or another food-grade paper like butcher or wax. If it goes soft you can always heat the oven to 250 degrees, stick the biscotti in, and shut off the oven. Stand up the sliced biscotti so the exposed/cut sides are fully exposed to the hot air re-baking / drying them. I’ve never had a problem with them going soft.

Nutrition

Calories: 138kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 49mg | Potassium: 91mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1339IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

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70 Comments

  1. Seriously?! Yum! I have gotten a little tired of all the pumpkin spice stuff out there…some of it ridiculous….but these sound wonderful to me!! I am a little partial to biscotti and will be pinning this recipe to my Biscotti recipe board! Thank you!5 stars

        1. Hi, Michele. Yes, you are correct. I have corrected the recipe to add the espresso powder to the dry ingredients. Thank you for bringing this to our attention!

        1. Dampen your fingers to help shape the logs. You can see from our photos that the dough is sticky. This should help.

  2. Oh my!!! My mouth is watering, these look beyond amazing! Thank you so much for coming over and sharing these at MMM! I am so glad that you came! 🙂
    Cathy

  3. These not only sound absolutely mouthwatering these look the part too. Your food photos are stunning!! Definitely pinning it for later! Thank you ever so much for linking up to Share With Me. I hope to see you again tomorrow for another great round! #sharewithme5 stars

  4. It had never occurred to me to make biscotti until I saw it on the Great British Bake Off. Yours look very tantalising, as good as what was on the show. I’m not the biggest fan of biscotti but I would happy to try one if someone made them for me! Hint hint 🙂

    Sally @ Life Loving
    #LifeLovingLinkie

  5. Oh my, this looks absolutely delicious! Love anything with a little kick. lol! Thanks for sharing the recipe with SYC.
    hugs,
    Jann

  6. This sounds so good! I’ve always been a little afraid of baking my own biscotti, but I might be able to resist trying out this recipe now! 🙂 Thank you so much for being a part of Snickerdoodle Sunday- hope you’ll return for more fun tomorrow!

  7. I made these this past weekend and put them in an air tight container as that’s what I thought I saw on the recipe, but now I don’t see that, and they went soft. How should I store them?

    1. Nola, what the container is made of makes a really big difference. Glass or metal is best, and I line it with parchment paper or another food-grade paper like butcher or wax. You can always heat the oven to 250 degrees, stick the biscotti in, and shut off the oven. Stand up the sliced biscotti so the exposed/cut sides are fully exposed to the hot air re-baking / drying them. I’ve never had a problem with them going soft. I hope this helps!

  8. Absolutely delicious! I love pumpkin and I love a recipe that is called Pumpkin Spice and actually uses pumpkin, not just cinnamon, ginger, and nutmeg. I use chocolate to dip the ends in – I think my husband treats them as cookies! I love them with my coffee! Taking them to Florida next week for spring break coffee treats!5 stars

    1. We are so glad you enjoyed the biscotti, Joanne! Have a great and relaxing spring break!!! Thank you so much for stopping by.

  9. Just wanted to say that I have made these 5 times since the beginning of November! My family and people at work love them! I even made a gluten free biscotti for work. Thank you so much for sharing this delicious recipe!5 stars

  10. Hi,
    I can’t wait to try making these. I’m not a big fan of Espresso- can this be omitted? And should I then add more of Cinnamon,Ginger or Nutmeg? Or anything else you may suggest.

    1. Hi, Nancy! I would assume you could certainly leave out the espresso powder. I don’t necessarily suggest adding any additional spices, that would be up to you.

  11. Made these today. They are delicious. I didn’t use the espresso powder though. These should be enjoyed year round, not just at holidays.

    1. These are SO good! Easy to make too! No problem shaping the dough with enough water on hand. I didn’t have espresso so I added more ginger and they still turned out great. Thanks for an easy to follow recipe! I will definitely be making these again.5 stars

  12. I made these today. the house smells wonderful and after decorating, they look so pretty! I love how the cookie is not overly sweet. I used a white chocolate drizzle on mine!5 stars

  13. I made this today and the dough was so soft I have had to bake at a higher temp and for longer. There is no way 300 degrees was enough for the midwest. Maybe my location had something to do with it. Hoping baking for a hotter temp and longer will make them more firm.

    1. Hi, Holly. The biscotti dough is soft and is formed by dampening your fingers. It should have baked fine at 300 degrees. They are twice-baked. How did they turn out for you?

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