A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.

Recipe Summary

25 mins
1 hr
1 hr 5 mins
2 hrs 30 mins
20 biscotti


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.

  • Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.

  • Cover dough with waxed paper; refrigerate for 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  • Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.

  • Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).

  • Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.

  • Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

Cook's Note:

For crisp biscotti, lower the oven temp to 170 degrees F (75 degrees C) and allow biscotti to remain in oven for another 40 minutes. At that time, turn off the oven and let cool inside oven for 1 hour.

Nutrition Facts

135 calories; protein 2.4g; carbohydrates 24.6g; fat 3.1g; cholesterol 24.7mg; sodium 93.5mg. Full Nutrition