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–+ servings
Halloween pumpkin biscotti on a cooling rack with candy eyes.

Halloween Pumpkin Biscotti

Megan Weimer
Halloween pumpkin biscotti are a fun Fall treat! These crunchy twice-baked cookies are perfect dunked in your morning coffee or pumpkin spice latte. Transform them into BOO-scotti by decorating them as mummies and ghosts for Halloween with white chocolate and candy eyes!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Chill Time 10 minutes
Total Time 1 hour 15 minutes
Course Breakfast and Brunch, Dessert
Cuisine Italian
Servings 20 biscotti
Calories 134.3 kcal

Equipment

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Ingredients
 
 

Biscotti

  • 240 grams all purpose flour
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 57 grams unsalted butter softened
  • 150 grams granulated sugar
  • 1 large egg room temperature
  • 113 grams pumpkin puree
  • 1 teaspoon vanilla extract

Topping

  • 113 grams melted white chocolate optional
  • 20 candy eyes optional

Instructions
 

  • Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk the flour, baking powder, spices, and salt together.
    240 grams all purpose flour, 1 ½ teaspoon baking powder, 1 ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ½ teaspoon salt
  • In a separate large mixing bowl, cream the butter and sugar together. Beat on high speed until pale and fluffy.
    57 grams unsalted butter, 150 grams granulated sugar
  • Add the egg, pumpkin puree, and vanilla. Mix on low speed until fully combined.
    1 large egg, 113 grams pumpkin puree, 1 teaspoon vanilla extract
  • Pour the dry ingredients into the bowl of wet ingredients. Mix on low speed until no dry streaks of flour remain.
  • Place plastic wrap over the bowl and refrigerate for 5-10 minutes.
  • Wet your hands and split the dough in half. Form into 2 logs about 8 inches long and ½ inch thick on the lined baking sheet. Smooth out the top.
  • Bake for 25-30 minutes until golden brown.
  • Remove from the oven and reduce the heat to 325°F/165°C. Let the logs cool slightly and then use a serrated knife to cut each into 10 slices (20 total).
  • Arrange the slices standing up with about ½ inch between them for air to circulate. Bake for another 25-30 minutes until golden and dry.
  • Remove from the oven and transfer to a wire rack to cool completely.
  • Dip the biscotti in melted white chocolate or drizzle on top. Add candy eyes or sprinkles if desired.
    113 grams melted white chocolate, 20 candy eyes
  • Let the chocolate harden and serve!

Video

Notes

Storage: Let the chocolate harden completely before storing the biscotti in an airtight container for up to 1 week at room temperature.
Freezing: Freeze the biscotti after the first bake. Once sliced and completely cool, freeze in an airtight container for up to 3 months. Let them thaw completely before you bake them off for 25-30 minutes at 325°F.

Nutrition

Serving: 1biscottiCalories: 134.3kcalCarbohydrates: 21.7gProtein: 1.9gFat: 4.6gSaturated Fat: 2.7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1.2gTrans Fat: 0.1gCholesterol: 15.5mgSodium: 99.2mgPotassium: 46.8mgFiber: 0.6gSugar: 12gVitamin A: 964.8IUVitamin C: 0.3mgCalcium: 36.1mgIron: 0.8mg
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