Pumpkin Biscotti

This Pumpkin Biscotti is perfect with your morning coffee! Super easy to mix up and bake - be ready to make a batch to give away!

Course Dessert
Cuisine American
Keyword pumpkin biscotti recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 18 biscotti
Calories 335 kcal
Author Kelly Miller


  • 1 cup butter melted and cooled
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 2 14 oz boxes pumpkin quick bread mix
  • 1/4 cup flour
  • 1 cup chocolate chips divided


  1. Whisk together melted butter, eggs, and vanilla in a large mixing bowl.

  2. Gently stir in pumpkin pie spice, quick bread mixes, and flour. Stir in 1/2 cup chocolate chips.

  3. Turn dough out onto the counter and knead for a few minutes. Halve the dough and pat each out into an oval on a greased cookie sheet.

  4. Bake at 350 degrees for 35 minutes or until the edges are getting brown. Cool on stovetop for 20 minutes.

  5. Slice each oval into long strips. Place biscotti, cut side down, back onto the cookie sheet.

  6. Bake an additional 15 minutes at 350 degrees. Cool cookies completely.

  7. Place remaining 1/2 cup chocolate chips into a microwave safe bowl. Microwave at 20 second intervals until chocolate is melted.

  8. Drizzle over cooled biscotti. Allow chocolate to harden before storing or serving.

Nutrition Facts
Pumpkin Biscotti
Amount Per Serving
Calories 335 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 65mg22%
Sodium 307mg13%
Potassium 17mg0%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 25g28%
Protein 5g10%
Vitamin A 1580IU32%
Vitamin C 1.9mg2%
Calcium 51mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.