Pumpkin Walnut Biscotti Recipe

I absolutely love this Pumpkin Walnut Biscotti Recipe because it brings that warm, cozy fall feeling right into my kitchen. The combination of pumpkin and walnuts isn’t just delicious—it’s the perfect blend of tender sweetness with a satisfying crunch you’ll crave alongside your morning coffee or afternoon tea. Whenever I bake these, my whole house fills with the smell of pumpkin pie spice, which instantly makes everything feel a little more special.

You’ll find that this recipe works wonderfully as a make-ahead treat, especially when you want something to nibble on over several days without losing any of its fresh-baked charm. I used to struggle with biscotti recipes that turned out too hard or bland, but this one hits that perfect balance of crisp on the outside and just enough moisture inside. Trust me, once you try this Pumpkin Walnut Biscotti Recipe, it’ll become a staple in your fall baking rotation.

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Ingredients You’ll Need

These ingredients work beautifully together to give you a biscotti that’s flavorful and has a great texture. When shopping, look for fresh pumpkin puree, not pumpkin pie filling, to keep the flavors pure and flexible.

• Whole wheat flour: Adds nuttiness and a wholesome bite—feel free to sub half with all-purpose if you want a lighter texture.
• Pumpkin pie spice: The star spice blend giving these biscotti their cozy aroma—homemade or store-bought works great.
• Baking powder: Helps your biscotti rise just enough for a light, tender crumb.
• Salt: Balances the sweetness and intensifies all the flavors.
• Walnuts: Toast them lightly first for extra depth; they add crunch and a wonderful earthiness.
• Light brown sugar: Connects sweetness with a hint of molasses that complements the pumpkin perfectly.
• Pure pumpkin: The moist ingredient that gives these biscotti their soft, seasonal character.
• Vanilla: Enhances the natural sweetness and warmth of the pumpkin.
• Eggs: Bind everything together while adding richness.

Variations

I like to change up this Pumpkin Walnut Biscotti Recipe sometimes depending on the season or who I’m baking for. Feel free to personalize it with different nuts or spices to make it your own—after all, the best recipes evolve with you.

• Almonds or Pecans Instead of Walnuts: I swapped them out once when I ran out of walnuts, and my family still went crazy for the crunchy texture and nutty flavor.
• Add Dried Cranberries or Chopped Dates: For a bit of chewy sweetness, I often toss in dried fruit to layer the flavors.
• Gluten-Free Version: Sub in a gluten-free flour blend and add a teaspoon of xanthan gum for structure; it worked surprisingly well in my last batch.
• Mocha Twist: Add 1 tablespoon of cocoa powder and a pinch of instant espresso powder for chocolate lovers.

How to Make Pumpkin Walnut Biscotti Recipe

Step 1: Prep your oven and ingredients

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat. This is key to prevent sticking and makes cleanup a breeze, especially since the dough is a bit sticky. While the oven warms up, gather and measure out all the ingredients so you’re not scrambling mid-bake.

Step 2: Mix the dry ingredients and walnuts

In a large bowl, whisk together the whole wheat flour, pumpkin pie spice, baking powder, and salt until well combined. Stir in 1 cup of chopped walnuts right here to ensure they’re evenly dispersed throughout the dough. I like to lightly toast walnuts beforehand—it makes a big difference in flavor!

Step 3: Combine wet ingredients and form dough

Using an electric mixer on low speed, beat the brown sugar, pumpkin puree, vanilla, and eggs until smooth. Then gradually add the flour mixture one cup at a time, mixing until a thick dough forms. I’ve found that adding the flour slowly prevents overmixing and keeps the texture just right—a little sticky but manageable.

Step 4: Shape and bake the loaf

Shape the dough into a large loaf, about 12 inches long and 4 inches wide, on the lined baking sheet. Press the remaining 1/2 cup of chopped walnuts into the top and sides, then sprinkle generously with brown sugar for a lightly caramelized crust. Bake for 30 minutes until the loaf starts to crisp on the outside but is still soft inside. Let it cool for about 10 minutes; this makes slicing easier and cleaner.

Step 5: Slice and finish baking

Using a serrated knife, carefully slice the loaf into 1/2 inch thick biscotti slices. Lay them flat on the parchment-lined baking sheet, then bake for about 45 minutes, flipping every 15 minutes. This twice-baking technique dries out the biscotti perfectly, creating the signature crunch without turning them rock-hard. Cooling them fully on the pan helps them firm up just right.

How to Serve Pumpkin Walnut Biscotti Recipe

Garnishes

I often sprinkle a little powdered sugar on top of the biscotti for a festive look, especially when sharing with friends. Sometimes, I drizzle melted white or dark chocolate—my family goes crazy for this little extra indulgence. You can also serve with a side of whipped cream or cinnamon butter for dipping.

Side Dishes

These biscotti pair beautifully with any warm beverage—coffee, chai latte, or pumpkin spiced tea are my favorites. I’ve even served them alongside a warm bowl of butternut squash soup for a cozy autumn appetizer spread. Their sweet nuttiness complements creamy soups really well.

Creative Ways to Present

For a special occasion, I like to arrange these biscotti in a rustic basket lined with a festive napkin, tied with twine, and topped with a little note—perfect as a thoughtful homemade gift. You can also stack them artistically on dessert platters alongside seasonal fruit and nuts to elevate your fall tablescape.

Make Ahead and Storage

Storing Leftovers

I store leftover biscotti in an airtight container at room temperature, and they stay perfectly crunchy for up to 5 days. Make sure the container seals tight to avoid any moisture creeping in; that’s the trick to keeping biscotti crisp and fresh-tasting.

Freezing

If you want to freeze them, wrap individual biscotti or stacks in parchment paper, then place in a zip-top freezer bag. I’ve frozen these successfully for up to 3 months—just thaw them out at room temperature or warm gently in the oven before serving.

Reheating

When reheating, I pop the biscotti in a 300°F oven for about 5 minutes to restore that fresh-baked crispness. Avoid microwaving as it can make them chewy instead of crunchy, which is a texture you don’t want in biscotti.

FAQs

Final Thoughts

This Pumpkin Walnut Biscotti Recipe has become a dear favorite in my kitchen, especially when I want to bring a little autumn warmth with minimal fuss. I hope you’ll enjoy baking and sharing these as much as I do—they’re perfect for gifting, cozy mornings, or anytime you want a crunchy, comforting snack. Give it a try, and soon you’ll understand why I keep coming back to this simple yet scrumptious biscotti recipe season after season!

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