marisa mariella

easy mouthwatering recipes that unite your family and friends

Pumpkin and Spice Biscotti

When the leaves begin to turn colour, it seems like the only flavour I crave is pumpkin. These biscotti are a little crunchy on the outside but still tender on the inside. This perfect combination of textures seem to showcase the flavours of warming spices with the tasty pumpkin filling in the centre. Not too sweet, these biscotti are perfect to accompany that late-night cup of tea.
Prep Time 10 minutes
Cook Time 25 minutes
Second Baking 20 minutes
Total Time 55 minutes
Course cookies, Dessert, Snack, treat
Cuisine Italian
Servings 12 cookies



  • 4 tbsp butter, softened
  • ½ cup sugar
  • ½ cup pumpkin puree
  • cups all-purpose flour
  • 1 egg
  • 1 tsp ground cinnamon
  • ¼ tsp cloves
  • ½ tsp ginger
  • ½ tbsp baking powder


  • 3 tbsp pumpkin puree
  • 2 tbsp brown sugar


  • 3 tbsp white chocolate, chopped finely


  • Prepare two sheets of parchment paper, one that will line a 15"X11" (or smaller) baking sheet and the other one to help with forming the loaf.

To make the dough:

  • In a mixer bowl, whip the butter and the sugar for 2 to 3 minutes or until the mixture is creamy and fluffy. Then add the egg and whip for another 3 minutes. (If the mixture curdles a bit, do not worry. It will re-combine when you add the flour).
  • Stir in the pumpkin puree.
  • Sift in the flour and baking powder.
  • Add the spices.
  • With a spatula or wooden spoon, mix in the flour until combined.

To make the filling:

  • In a small bowl, stir the pumpkin puree with the brown sugar. Set aside.

To form the loaves:

  • Sprinkle each parchment paper with a little flour.
  • Divide the dough into two and scrape each one on the individual sheets.
  • For each dough, sprinkle a little flour on top and use your hands to gently flatten and shape into a rectangle about 8” X 5”.
  • On one dough, spread the pumpkin sugar mixture, leaving only about ¼” on the edges.
  • Flip the other flattened dough over it, using the parchment paper to guide it.
  • Use your hands to flatten slightly, seal the edges, and keep the rectangular shape.
  • Bake for about 20 - 22 minutes or until lightly golden.
  • Remove from oven and cool slightly and reduce oven to 300.
  • Remove the loaf from the pan, keeping it on the parchment paper.
  • Using a sharp large knife, cut into 1” slices. It is best to use decisive cuts, not saw it back and forth.
  • Place the cut loaf back on the baking pan. Arrange the slices so that they are spread out. Bake again for about 20 minutes or until desired texture is reached.
  • Remove from the oven and let cool.

To glaze the cookies:

  • When completely cooled, melt the chocolate. You can place it in a glass bowl and microwave on medium for a couple of minutes, checking to see if it has started melting. Do not melt completely as the chunks will continue to melt as you stir it.
  • Brush on the melted chocolate on the tops of each cookie.



I love fresh ginger.  I try to keep it in my freezer so I can grate it fresh for these biscotti. Use about 1 tbsp in place of the dried. 
Consider adding some of your favourite ingredients to the dough: mini chocolate chips, chopped nuts, chopped dates, dried cranberries.
Keyword biscotti, brown sugar, cinnamon, cloves, pumpkin