Crisp on the outside, gently tender in the centre and dotted with chocolate, these pumpkin biscotti bring a seasonal twist to a classic Italian biscuit. Pumpkin purée adds moisture, while a second bake creates their distinctive toasted texture.

Ready in approximately 90 minutes, the recipe makes 20 biscotti that pair beautifully with coffee, tea or hot chocolate.

Makes 20 biscotti | Preparation: 10 minutes | Total: 1 hour 30 minutes

What You’ll Need

- Cooking spray

- 2 cups (240g) plain flour

- 1 tsp baking powder

- 1 tsp pumpkin spice

- ½ tsp kosher salt

- 1 large egg

- ¾ cup (180g) pumpkin purée

- ¼ cup (55g) packed light brown sugar

- ¼ cup (50g) granulated sugar

- ¼ cup (45g) mini chocolate chips

- Cinnamon sugar, for sprinkling

1. Prepare The Dough

Preheat the oven to 175°C (350°F). Line two baking trays with baking parchment and lightly coat them with cooking spray to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, pumpkin spice and salt. Combining these ingredients first helps distribute the raising agent and spices evenly throughout the dough.

In a separate large bowl, whisk the egg, pumpkin purée, brown sugar and granulated sugar until smooth. Add the dry ingredients and gently fold everything together using a rubber spatula.

Stop mixing when only a few traces of flour remain, then fold in the mini chocolate chips. The finished dough should be slightly sticky, so avoid adding extra flour simply to make it easier to handle.

2. Shape And Bake

Divide the dough into two equal portions, placing one on each prepared baking tray. Lightly dampen your hands or a rubber spatula to make shaping easier.

Form each portion into a rectangle approximately 25cm long and 5cm wide. Sprinkle the surfaces with cinnamon sugar for extra sweetness and a delicately spiced finish.

Bake for 25–30 minutes, until the dough is lightly golden and feels firm when gently touched. Remove the trays from the oven and allow the biscotti logs to cool for approximately five minutes.

3. Slice And Bake Again

Carefully transfer the baked logs to a chopping board. A gentle sawing motion helps maintain their shape without crushing the edges.

Arrange the slices on the prepared baking trays with their cut surfaces facing down.

Return them to the oven for another 25–30 minutes, turning each biscuit halfway through. They are ready when both cut sides are golden, their centres feel dry and they retain a little spring when gently pressed.

This second bake develops the toasted exterior that makes biscotti particularly satisfying to dip into a hot drink.

4. Cool And Store

Remove the biscotti from the oven and leave them to cool completely. Their texture will settle as they cool, creating a pleasant contrast between the crisp edges and slightly softer pumpkin-infused centres.

Once cooled, transfer them to an airtight container and keep at room temperature for up to three weeks.

The combination of pumpkin, fragrant spices and chocolate makes these biscuits an inviting addition to autumn breakfasts or afternoon coffee breaks. Their long storage life also makes them a convenient make-ahead treat, ready whenever something sweet is needed.