Pumpkin Walnut Biscotti Recipe

I absolutely love sharing this Pumpkin Walnut Biscotti Recipe with friends because it’s the perfect way to welcome cozy fall vibes any time of year. These biscotti have this irresistibly crunchy texture that pairs beautifully with a hot cup of coffee or tea, making them a versatile treat for breakfast, snack time, or even dessert. You’ll find that the subtle warmth of pumpkin pie spice combined with the nuttiness of walnuts adds a lovely fall-inspired twist to the classic Italian cookie.

When I first tried this Pumpkin Walnut Biscotti Recipe, I was pleasantly surprised at how easy it was to whip up, yet how impressive the results looked and tasted. Plus, because it includes whole wheat flour and real pumpkin, it feels a little more wholesome than your typical cookie. Whether you’re making a batch for your family or gifting these crunchy delights, this recipe is sure to become one of your favorites in your baking rotation.

Ingredients You’ll Need

The beauty of this Pumpkin Walnut Biscotti Recipe lies in its simple, wholesome ingredients that work together harmoniously. Each element plays a role in delivering the rich flavor and signature biscotti crunch, so make sure to gather quality basics — especially the pumpkin pie spice and fresh walnuts.

• Whole wheat flour: Adds a nutty depth and a satisfying texture, making the biscotti more hearty and rustic.
• Pumpkin pie spice: The secret to that warm, cozy fall flavor, so don’t skimp on this aromatic blend.
• Baking powder: Helps the biscotti rise just enough for a tender crumb without losing that crisp bite.
• Salt: Balances the sweetness and enhances the other flavors perfectly.
• Chopped walnuts: Fresh and toasted walnuts bring crunch and a lovely earthy contrast to the soft pumpkin.
• Light brown sugar: Gives sweetness with a hint of molasses richness that pairs perfectly with pumpkin.
• Pure pumpkin: Not the pie filling – real pumpkin puree keeps the dough moist and adds natural flavor.
• Vanilla extract: Adds subtle sweetness and depth, rounding out the pumpkin and spice notes.
• Large eggs: Provide structure and help bind everything together.

Variations

I love playing around with this Pumpkin Walnut Biscotti Recipe to keep it fun and match whatever mood or season I’m in. Sometimes I add a little chocolate or swap nuts, and it never disappoints. Don’t hesitate to personalize it to your tastes and pantry!

• Chocolate Chips: Adding mini dark chocolate chips before baking creates a delightful sweet and nutty combo that my family goes crazy for.
• Nut Swap: Try pecans or hazelnuts instead of walnuts for a different crunchy texture and flavor profile.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend; I’ve had great success with this swap, just watch the dough consistency.
• Spice Boost: Increase the pumpkin pie spice or add a pinch of cinnamon for a bolder fall flavor that’s especially good in cooler months.

How to Make Pumpkin Walnut Biscotti Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper — this little prep step saves you a lot of cleanup later! In a large bowl, whisk together the whole wheat flour, pumpkin pie spice, baking powder, and salt until evenly blended. Then stir in one cup of the chopped walnuts—this manual mix ensures the nuts distribute evenly throughout your dough.

Step 2: Make the Pumpkin Batter

In your electric mixer bowl, beat the light brown sugar, pumpkin puree, vanilla extract, and eggs on low speed. You’ll want everything to come together into a smooth, well-mixed batter. Once ready, gradually add the dry ingredients in one cup at a time to keep things manageable — the dough will be thick and sticky, which is exactly what you want.

Step 3: Shape Your Biscotti Loaf

Transfer your dough onto the prepared baking sheet and shape it into a sturdy loaf, roughly 12 inches long and 3 to 4 inches wide. Press the remaining half cup of walnuts into the top and around the sides of your loaf, and sprinkle generously with a bit of brown sugar for a hint of sweetness and caramelization during baking. This step adds a pretty finish and an extra crunch layer you’ll appreciate every bite.

Step 4: First Bake

Bake in the preheated oven for 30 minutes. Keep an eye on the edges; when the loaf starts to crisp on the outside but still feels somewhat soft inside, you’re ready for the next step. Let it rest on the baking sheet for about 10 minutes — this cool-down makes slicing easier and safer.

Step 5: Slice and Toast Biscotti

Using a serrated knife (trust me, it makes the biggest difference), cut the loaf into 1/2-inch thick slices. Lay them flat back on the parchment-lined baking sheet, then bake for about 45 minutes, flipping every 15 minutes to get even crispness all around. This slow toasting dries out the biscotti to that trademark crunch you’re craving.

Step 6: Cool Completely and Store

Once toasted, let your biscotti cool completely on the baking sheet. Once cool, store them in an airtight container at room temperature. These keep beautifully for up to five days, and honestly, mine rarely last that long!

How to Serve Pumpkin Walnut Biscotti Recipe

Garnishes

I usually keep garnishes simple because the biscotti itself is packed with flavor, but a light drizzle of melted dark chocolate or a sprinkle of powdered sugar makes for a lovely touch at a party or gift. Sometimes, I toss them with a little cinnamon sugar for extra sparkle and warmth.

Side Dishes

These biscotti go perfectly with anything warm—a big mug of pumpkin spice latte, a spiced chai tea, or even a glass of dessert wine for a sophisticated after-dinner treat. For a breakfast spread, pair with fresh fruit and creamy yogurt for balance.

Creative Ways to Present

I love arranging these biscotti in a rustic basket lined with a colorful fall-themed napkin when hosting friends in autumn. Wrapping a few slices in clear cellophane tied with a twine bow makes for an adorable homemade gift that everyone appreciates. For holidays, I sometimes dip the ends in melted white chocolate and sprinkle with crushed pecans or cinnamon sugar for a festive look.

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container on the kitchen counter, and they hold up nicely for about 5 days. I’ve noticed that leaving the container slightly open for an hour before sealing keeps them from going too soft if my home is humid.

Freezing

This Pumpkin Walnut Biscotti Recipe freezes wonderfully! I lay the cooled biscotti in a single layer on a baking sheet to flash freeze, then transfer them to a freezer-safe bag. When you’re ready to enjoy, you can thaw at room temperature or pop them briefly into a warm oven to refresh their crispness.

Reheating

To revive the crunch in stored or frozen biscotti, I place them in a preheated 300°F oven for about 5 to 7 minutes. This makes them taste freshly baked and perfect for dunking again. Avoid microwaving, as it softens the biscotti and ruins that satisfying snap.

FAQs

Final Thoughts

This Pumpkin Walnut Biscotti Recipe has truly become one of my go-to treats when I want something sweet, crunchy, and a little special without too much fuss. I think you’re going to love how approachable it is, yet how impressive the results feel. Once you make a batch, the cozy pumpkin flavor and satisfying crunch will keep you coming back, whether you’re treating yourself or sharing with loved ones. So grab your ingredients, preheat that oven, and enjoy making a classic biscotti with a wonderful fall twist — you won’t regret it!

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