Pumpkin Biscotti

Featured in the Honolulu Star-Advertiser on December 13, 2017. 



Pumpkin Biscotti

  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1 3/4 teaspoon pumpkin pie spice
  • 1 1/4 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup pumpkin puree
  • 2 cups flour


  1. Heat oven to 350°F.
  2. Line baking pans with parchment paper.
  3. In the bowl of an electric mixer, cream together butter, sugar, spices, baking powder and salt.
  4. Beat in egg and scrape down.
  5. Add puree and combine until smooth.
  6. Add flour and mix until smooth.
  7. Divide dough in half and shape it into two 10-by-2-inch logs.
  8. Pat the logs into long rectangles and smooth their tops and sides.
  9. Bake for 25 minutes and remove from oven.
  10. Lower oven to 325°F.
  11. Cut logs at a diagonal into 1/2 to 3/4-inch slices, and rebake until golden brown around the edges, about 25 minutes.
  12. (The biscotti will still be soft in the center).
  13. The longer it bakes, the browner and crispier it will be.
  14. Turn off oven, crack open oven door and let biscotti cool in the oven.
  15. Once cooled completely, remove from oven and store in airtight container at room temperature for several days or freeze.

Makes about 2 dozen cookies.

Tip: When baking, if a recipe calls for room temperature ingredients, make sure you follow that step. Room temperature ingredients bond together very easily to create an evenly textured batter to make light and fluffy baked goods.

Approximate Nutrient Analysis per cookie:
80 calories, 2.5 g fat, 1.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein


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