Pumpkin Pie Biscotti

by Gigi Ross on December 15, 2011

Every holiday, I try to make one new recipe. This year, I became fixated with the idea of making biscotti. I’m not sure why, since I almost never eat biscotti. But I was rifling through my Southern Living Ultimate Christmas Book and found this recipe for Pumpkin Pie Biscotti.

biscotti recipe

Biscotti is incredibly easy to make and because it has a hard texture, it’s perfect for packaging up as gifts to send to friends and family far away. And? One recipe makes a whole bunch.

This biscotti recipe is not over-the-top with pumpkin flavor. I would consider adding a bit more canned pumpkin to this recipe for a bigger hit. I found it to be more gingery flavored from the pumpkin pie spice than to be actual pumpkin-tasting. But still, a good choice for a holiday brunch or sweet box.

Pumpkin Pie Biscotti

Pumpkin Pie Biscotti

(recipe courtesy Southern Living Ultimate Christmas Book)


3 1/2 cups all-purpose flour
1 1/2 cups brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin (do not use pumpkin pie filling)
2 large eggs, lightly beaten (or use egg substitute or 4 egg whites)
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1 1/4 cups macadamia nuts, coarsely chopped (I didn’t have macadamias, so I used walnuts)


Combine first 5 ingredients in a large bowl; stir well.

Combine pumpkin, eggs and vanilla extract, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough.

Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1 x 15-inch slightly flattened log. Place logs 3 inches apart on lightly greased large cookie sheets. Bake at 350 degrees F for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300 degrees F.

Cut each log crosswise into 12-inch slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300 degrees F for 15 minutes. Cool completely on wire racks.


Vinobaby December 15, 2011 at 6:44 am

Oh, yum…that looks good! I love biscotti, but I’ve never made it myself. Thanks for the idea. Cheers.

Lea Ann December 15, 2011 at 7:28 am

Thank you Gigi! I wanted to try to make biscotti this year too. And being made of pumpkin, a superfood, makes it like, healthy, right? And, you could dip the ends in dark chocolate, right? Right? RIGHT?! *SQUEEE*

Grumpy Grateful Mom December 15, 2011 at 8:40 am

Looks so good! I like that it’s suppose to be hard. My last batch of brownies turned out that way by accident. :)

Kristen December 15, 2011 at 10:39 am

I just had to wipe drool off of my keyboard! They look so good!!

Mrs. Jen B December 15, 2011 at 12:25 pm

So smart – never thought of them as a good gift but the texture does make them perfect!

becca December 15, 2011 at 6:49 pm


sam @ goa carnival December 16, 2011 at 12:38 am


Nice recipe for coming days because it will be prove so useful to impress to all when we will serve this to our guest.

Laura December 21, 2011 at 7:15 pm

Looks delicious! Thanks for sharing the recipe! :)

Charise @ I Thought I Knew Mama December 22, 2011 at 10:35 am

I’m not usually a big fan of biscotti, but I would make an exception for pumpkin pie biscotti 😉

Stumbled :-)

Arjun Rai January 6, 2012 at 11:53 pm

I tried this by my self and it was really good in taste but i burned them little but still that was good :-)

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