Pin Recipe Crisp, twice-baked biscotti with the warm flavors of pumpkin and sesame, inspired by pumpkin muffins. Perfect for autumn snacking or dipping in coffee or tea.
After tasting a pumpkin muffin with sesame once at a local bakery, I wanted those comforting flavors in a crispy treat. These biscotti have become a favorite for sharing during gatherings in autumn.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 1½ tsp
- Ground ginger: ½ tsp
- Ground nutmeg: ¼ tsp
- Eggs: 2 large
- Pumpkin puree: ½ cup (120 g)
- Vegetable oil: ¼ cup (60 ml)
- Vanilla extract: 1 tsp
- Toasted sesame seeds: ½ cup (60 g), divided
- Chopped toasted pecans or walnuts (optional): ½ cup (60 g)
Instructions
- Prepare oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, pumpkin puree, oil, and vanilla extract until well combined.
- Combine mixtures:
- Add wet ingredients to dry ingredients, mixing until just combined. Stir in half of the sesame seeds and nuts, if using.
- Shape dough:
- Divide dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 2½ inches wide. Flatten the tops slightly.
- Top with sesame seeds:
- Sprinkle the remaining sesame seeds on top, pressing gently to adhere.
- First bake:
- Bake for 25–30 minutes, until golden and firm. Remove from oven and let cool for 10 minutes.
- Reduce oven temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice biscotti:
- Using a sharp serrated knife, slice logs diagonally into ½-inch thick slices. Arrange slices cut side down on the baking sheet.
- Second bake:
- Bake for 10 minutes, flip biscotti, and bake another 10–12 minutes until crisp and dry. Cool completely on a wire rack.
Pin Recipe 
Pin Recipe We always enjoy these crunchy biscotti with a cup of chai and stories around the kitchen table after dinner. This recipe is a cozy tradition during October at home.
Required Tools
Mixing bowls, whisk, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains wheat (gluten), eggs, and sesame. May contain tree nuts if nuts are used. Always check the pumpkin puree and add-ins labels for hidden allergens.
Nutritional Information
Each biscotti contains about 100 calories, 4 g total fat, 14 g carbohydrates, and 2 g protein.
Pin Recipe 
Pin Recipe Enjoy these crunchy biscotti with warm drinks or packaged as a gift for autumn gatherings.
Recipe FAQs
- → Can nuts be omitted or substituted?
Yes, the chopped toasted pecans or walnuts are optional and can be omitted or replaced with chocolate chips or dried cranberries for added variety.
- → How should biscotti be stored?
Store biscotti in an airtight container at room temperature for up to two weeks to maintain crispness and flavor.
- → What makes biscotti crunchy?
Biscotti are baked twice: first as logs and then sliced and baked again, which ensures their classic dry and crunchy texture.
- → Is pumpkin puree necessary?
Pumpkin puree adds moisture and autumn flavor, but you can experiment with other purees like sweet potato if you'd like.
- → Are these biscotti vegetarian?
Yes, all listed ingredients are vegetarian, and nuts are optional for added taste and texture.
- → Can I use spices other than cinnamon?
Cinnamon is traditional, but feel free to add or adjust spices like ginger, nutmeg, or cloves to suit your taste preference.