Celebrate fall with homemade Pumpkin Biscotti. This recipe is so easy, you’ll wonder why you haven’t been making your own biscotti this whole time.
Perfect for dunking in Malted Hot Chocolate or serving alongside Salted Caramel Affogatos, these crisp “double-baked” Pumpkin Biscotti cookies are super fun and festive. At six cents each, they are a tremendous bargain to boot!
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. And cheaper!
At just six cents a cookie, this recipe for Pumpkin Biscotti is a winner! 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.
Why Make This
You can say you made biscotti yourself! Pumpkin Biscotti may look intimidating and are often packaged exotically at the holidays, but they are really easy to make and count as a fun kitchen accomplishment. Try Chocolate-Almond Biscotti next.
They’re a tasty treat to make. These uber-crisp cookies are delicious with coffee or tea and make a fun food gift.
Here’s what you need to make homemade pumpkin biscotti:
flour – I like to use unbleached, all-purpose flour in most of my baking recipes. I find that Wheat Montana is a superior, but affordable brand. I find it at Walmart.
baking soda and salt – These act as leaveners. You don’t want to leave them out.
spices: ground cinnamon, ground ginger, ground nutmeg, and ground cloves – Who doesn’t love pumpkin spice? You can add the spices individually or use a commercial pie spice blend.
eggs – You just need a couple. I haven’t yet tested making vegan biscotti, but I’ll let you know when I do.
pumpkin puree – Be sure to use puree, not pumpkin pie filling. You can also use Butternut Squash Puree. It won’t technically be pumpkin biscotti, but it will still be delicious.
sugar – For best results use granulated sugar, but brown sugar could also be used as a substitute.
Here’s how to make pumpkin biscotti:
Prep step: Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat.
1. In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
2. In a second bowl, whisk together the eggs, pumpkin puree, and sugar together until well blended.
3. Add the dry ingredients to the wet and fold gently to combine.
4. Spoon the Pumpkin Biscotti batter into one long log down the center of the parchment. Bake for 50 minutes.
5. Remove the pan from the oven. Leave the oven on. Wait 5-10 minutes, then transfer the baked log to a cutting surface and slice the large cookie log on the bias into 1/2-inch slices.
Place the slices on cookie sheets and bake for 25 minutes. You may need a second tray. Turn cookie slices over and bake another 25 minutes.
6. Cool on a rack. Store Pumpkin Biscotti in an airtight container for several weeks. For longer storage, store in the freezer.
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.
Again that’s due to the dough being baked twice. The first bake is done as a one whole log. Then they are sliced and baked again to create a crispy cookie perfect for dunking in a hot chocolate or cup of coffee!
Biscotti last for several weeks in an airtight container stored at room temperature. for longer storage, place them in the freezer.
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
Here are my local grocer’s costs for Pumpkin Biscotti ingredients:
- flour: $0.35
- canned pumpkin: $0.40
- sugar: $0.22
- eggs: $0.30
- spices and leavening: $0.27
While your costs may vary depending on how or where you shop, you can expect to pay around $1.54 for a big batch of pumpkin biscotti, around six cents a cookie!
Fun fact: back in 2013 when I developed this recipe, the ingredients cost MORE than they do now. Go figure. I spent $1.75 on this recipe then. I guess somethings do improve over time.
Remember that I use the GCE system to keep my costs low and my pantry stocked.
More Great Pumpkin Recipes
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- bread knife
- 2 1/3 cup unbleached, all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 egg
- 3/4 cup pumpkin puree
- 1 cup granulated sugar
- Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
- In a large mixing bowl, beat the eggs, pumpkin puree, and sugar together until well mixed.
- Add the dry to the wet and fold gently to combine.
- Spoon the batter into one long log down the center of the parchment. Bake for 50 minutes.
- Remove the pan from the oven. Leave the oven on. Wait 5-10 minutes, then slice the large cookie log on the bias into 1/2-inch slices.
- Place the slices on cookie sheets and bake for 25 minutes. You may need a second tray. Turn cookie slices over and bake another 25 minutes. Cool on a rack.
- Store the cooled cookies in an airtight container. For longer storage, store them in the freezer.
This post was originally published on October 12, 2013. It has been updated for content and clarity.