BEST Pumpkin Cookies-Pumpkin Biscotti

– 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon sea salt – 1 1/2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon plus 1/4 teaspoon each nutmeg and ginger – 1 cup light brown sugar packed – 4 Tablespoons margarine or butter melted and cooled down – 2 large eggs – 2/3 cup pumpkin purée – 2 cups powdered sugar – 3 tablespoons maple syrup or water or milk or unsweetened almond milk


White Scribbled Underline

Cook time: 40 min

Learn More




biscotti, pumpkin, cookies

prep Time



Learn More

Looking for the BEST Pumpkin Cookie Recipe? Try our Easy Pumpkin Spice Biscotti. Take warm fall flavors, luscious pumpkin puree’ and add it all to Italian biscotti. These lovely biscotti are just what you need to dip into a hot cup of coffee or cappuccino. Make the dough without a mixer!

Can I make mini biscotti? Yes, it’s easy to adjust the recipe and make these mini biscotti. Simply cut the dough logs into 4 sections instead of 2 sections. Keep in mind the smaller logs will bake up faster than the full sized logs. Check on them at about 15 minutes after baking to see if they’re ready.

When to serve with pumpkin biscotti? These biscotti are really great with morning coffee, cappuccino, or even with an afternoon tea! And don’t forget your hot cocoa! These easy to make biscotti look so fancy but are really simple to make and are also wonderful cookie gifts…who doesn’t want a cookie gift?


Can I freeze these pumpkin biscotti? Yes, they freeze very well. As soon as they have cooled down completely, store the biscotti in a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in an airtight storage container or also in a zipped lock freezer bag. Freeze for up to 3 months. Defrost on the counter the night before you’re ready to enjoy them.


Swipe up for the full recipe