Pumpkin Spice Biscotti

Celebrate the coming of fall with homemade pumpkin spice biscotti. Not only is it better for you than commercial brands, but it’s cheaper, too.

pumpkin biscotti

Baking season is upon us! It seems that as soon as the weather starts to cool, the days begin to shorten, and the smoky nights of fall set in, I want to bake.

Baking is an art that I hope we’re not losing. It’s all too easy to snatch up packaged cookies, cakes, and even mixes at the store. But, it’s so incredibly easy to do yourself at home.

On a recent stroll through Trader Joe’s, I saw these itty bitty boxes of Pumpkin Spice Biscotti. I think they were charging $4 for this box about the size of a Rubik’s cube. Seriously? And of course, FishPapa said, “Why don’t you just make those and post it on the blog?!”

Well, of course! Thanks to him, I know how to bake biscotti. Not because he knows how to bake biscotti. But, because one Christmas he said, “You know, we should learn how to bake biscotti.” I don’t know where he was when the biscotti got baked, but we learned to make biscotti that year.

Biscotti look intimidating. They have a funnily-spelled name. They’re often packaged exotically at the holidays.

And they are really easy to make.

making biscotti

Making biscotti yourself

Biscotti is simply a cookie dough that’s baked into a log and then sliced and baked again. Biscotti = twice-baked. These cookies are actually baked three times, since you flip the slices and continue the process.

The work is easy, even though the baking time is long. Make them while you have other things to do in the kitchen, or hang out nearby with a good book.

Making it cheaper

The package of Trader Joe’s pumpkin biscotti was $4 for a small container.

Here’s my price breakdown on homemade:

  • flour: $0.60
  • canned pumpkin: $0.25 (1/2 can bought on clearance)
  • sugar $0.25
  • eggs $0.40
  • spices and leavening allowance $0.25

Total = $1.75 for 18 large cookies. If I had Rubik’s Cube-size boxes for all my biscotti, I think I could probably fill three to four boxes. Homemade is clearly a slam dunk.

Pumpkin Spice Biscotti Good Cheap Eats

Other biscotti recipes:

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Comments

  1. I made the biscotti recipe and a few other pumpkin recipes over the weekend.
    http://intheblack.areavoices.com/2013/10/13/pumpkin-recipes-2/

  2. I am doing a no spend/pantry challenge this month and was wondering what to do about a housewarming gift for a friend. Ta-Da Pumpkin Biscottis for my friends who love coffee. I made them and packaged them with a little bag of coffee I already had and two coffee mugs. Total cost 4$ and a much appreciated gift :).

  3. So happy to know they freeze well!!!!

    My children inherited my love for pumpkin anything :-D

  4. Can you add some indicators of done-ness we might be looking for as to not over or under bake?

  5. G’day! Love biscotti but never had pumpkin ones before, true!
    wish could come through the screen and sneak eat one or two! lol
    Cheers! Joanne

  6. I just made these. I have to tell you that they are pretty tasteless. I followed your recipe exactly. Just missing something to make them sweeter??? I’m not sure what but really didn’t come out very tasty.

    • I’m sorry to hear that you were disappointed. I imagine that if you’re more accustomed to very sweet dishes, like a Pumpkin Spice Latte, they might pale in comparison. I prefer to make desserts less sweet than one often sees. You can add a powdered sugar glaze and that might give that thing you’re missing.

  7. Making these for my women’s bible study..perfect thing to make 1) I have all the ingredients and 2) it is fall weather big time here in TN

  8. Made these today (and a second batch with mostly pumpkin and a little bit of applesauce b/c there wasn’t quite the right amount of pumpkin puree left in the can) and have mixed feelings… some were sliced thinner and they are super crunchy and not real flavorful. The thicker slices were the opposite. They didn’t even bake enough to dry out completely on the second bake — crunchy on the edges and still chewy in the middle.
    My problem is that I actually prefer a more crumbly biscotti over the crunchy kind. Any tips on getting the crumble version? (I came across a few recipes using cake mix, but that goes against my “made from scratch/homemade” goal). :)

  9. I made these but doubled all the spices because I like a strong pumpkin spice flavor. They were so easy and came out perfect! Thanks!

  10. Mine are baking right now, and I read the comments because I was kind of second guessing the spices as well. I will double them for round two. Question – if you added a nut, would it be pecan – kind of like a spin on pumpkin pie with pecan/caramel topping, or pumpkin cheesecake. I’m also thinking of doubling the spices and adding maybe 1/4 C of chocolate chunks. Will report when finished!

    • I’m laughing that folks are doubling the spices. I thought they were just the right amount. So, you’ll have to tell us once you have both batches. Pecans sound nice. I’d toast them before adding them in. I’ve found the nuts taste “soft” if not toasted first.

      • I think people have kind of been conditioned to expect “pumpkin spice” instead of “spices that ENHANCE actual pumpkin” – if that makes sense. It’s a different flavor when actual pumpkin is involved. You can add pumpkin PIE spice to things you wouldn’t add pumpkin to, like coffee for example. It’s the flavor of the SPICES (light cinnamon, ginger, cloves or nutmeg) that they’ve been taught to expect. It’s not you – it’s EVERYTHING that misleads the palate under the name “pumpkin spice.” In most cases, it should just be called SPICE, because it really doesn’t have anything to do with pumpkin. Those same spices are in apple pie and you don’t hear them calling everything under the sun Apple Pie Spice after the first day of fall. LOL

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