Pin 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.
I first baked these biscotti one chilly October when I was craving both pumpkin muffins and something crunchy to have with my afternoon tea. Their double-baked crispness and autumn spices made them an instant favorite in our dessert rotation.
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 & Pan:
- 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.
- Whisk Wet Ingredients:
- In a separate bowl, whisk eggs, pumpkin puree, oil, and vanilla extract until well combined.
- Combine & Add Mix-ins:
- 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 & Bake First Time:
- Sprinkle the remaining sesame seeds on top, pressing gently to adhere. Bake for 25–30 minutes, until golden and firm. Remove from oven and let cool for 10 minutes.
- Slice & Second Bake:
- Reduce oven temperature to 300°F (150°C). Using a sharp serrated knife, slice logs diagonally into ½-inch thick slices. Arrange slices cut side down on the baking sheet. Bake for 10 minutes, flip biscotti, and bake another 10–12 minutes until crisp and dry. Cool completely on a wire rack.
Pin 
Pin My kids love packing these biscotti in their lunchboxes, and we often bake an extra batch to share with grandparents during family visits.
Serving Suggestions
Pair biscotti with a hot mug of chai tea, strong coffee, or warm apple cider for a cozy autumn treat.
Allergy Information
This recipe contains wheat (gluten), eggs, and sesame. If you add nuts, note it will also contain tree nuts. Always check ingredient labels for hidden allergens.
Storing Biscotti
After cooling completely, store biscotti in an airtight container at room temperature. They stay crisp and delicious for up to 2 weeks, making them perfect for gifting or prepping ahead.
Pin 
Pin Enjoy these biscotti all autumn long with your favorite hot beverage. They're a delicious, crunchy way to celebrate the season.
Recipe Q&A
- → How do you achieve a crisp texture?
Twice-baking the biscotti ensures they turn out crunchy and perfect for dipping in hot beverages.
- → Can nuts be substituted or omitted?
Nuts are optional and can be omitted or substituted with chocolate chips or dried fruit for different flavors.
- → What spices bring out autumn flavor?
Ground cinnamon, ginger, and nutmeg deliver a warm, aromatic profile in every bite.
- → Is this suitable for vegetarians?
Yes, the biscotti are vegetarian-friendly using eggs and pumpkin puree as a base for richness.
- → How should the biscotti be stored?
Store in an airtight container at room temperature to maintain crispness for up to two weeks.
- → Can you use canned pumpkin puree?
Canned pumpkin puree works well but check ingredients for potential hidden allergens if store-bought.