Crispy Pumpkin Walnut Biscotti: Perfect Fall Coffee Treat

There’s something magical about the smell of crispy pumpkin walnut biscotti baking in the oven, especially on a crisp fall morning in Portland. I still remember the first time I tried to make these at Nonna Rosa’s house when I was twelve. I thought I was a baking prodigy and ignored her advice about not overmixing the dough. Let’s just say those biscotti were more like hockey pucks!

After years of tweaking (and a few disasters), I’ve perfected this recipe for Italian biscotti cookies that’s crunchy, lightly spiced, and perfect for dipping in your morning coffee. Trust me, the autumn dessert vibes are strong with this one, and I’m thrilled to share it with you.

Recipe Information Table

Details	Information
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	24 biscotti
Estimated Calories	120 kcal per biscotti
Course	Dessert/Snack
Cuisine	Italian-American

How to make Crispy Pumpkin Walnut Biscotti

Essential Equipment

• Baking sheet →Recommended Baking Sheet
• Parchment paper
• Mixing bowls
• Whisk
• Serrated knife →Recommended Serrated knife
• Wire cooling rack →Recommended Wire cooling rack

Essential Ingredients

Let’s talk ingredients, because quality makes all the difference in crispy pumpkin walnut biscotti. I’ve spent years testing variations, and I can’t stress enough how important it is to use fresh, high-quality components. Here’s what you’ll need and why each matters.

• All-purpose flour (2 ½ cups): The backbone of our biscotti, giving structure. I’ve tried bread flour, but it makes them too dense. Stick with all-purpose for that perfect crunch.
• Pumpkin puree (½ cup): This adds subtle sweetness and that gorgeous fall cookies flavor. Use canned or homemade, but make sure it’s not too watery—blot it with a paper towel if needed.
• Walnuts (¾ cup, chopped): These add a toasty, nutty crunch. I toast mine lightly for extra flavor (5-7 minutes at 350°F does the trick). Pecans work as a substitute, but walnuts pair so well with pumpkin.
• Granulated sugar (¾ cup): Just enough sweetness to balance the spices without overpowering the biscotti’s dunkability.
• Eggs (2 large): These bind the dough and add richness. Room-temperature eggs mix better, so set them out while you prep.
• Baking powder (1 tsp): Gives just a touch of lift for that light, crispy texture we’re after.
• Pumpkin pie spice (1 ½ tsp): A blend of cinnamon, nutmeg, ginger, and cloves brings that cozy autumn dessert warmth. Make your own if you want to control the ratios!
• Salt (½ tsp): Don’t skip this—it enhances every flavor. I learned this the hard way after a batch of bland biscotti for a friend’s wedding!
• Vanilla extract (1 tsp): Rounds out the flavors with a hint of sweetness. I use pure vanilla for the best results.
• Butter (4 tbsp, melted): Adds a buttery richness that makes these biscotti irresistible. Keep it melted but not hot when mixing.

If you’re missing something, don’t panic. For gluten-free folks, I’ve had success with a 1:1 gluten-free baking flour, though the texture is slightly less crisp. No pumpkin puree? Try mashed sweet potato for a similar vibe.

Step-by-Step Instructions

Now, here’s where the magic happens. I’m going to walk you through this crispy pumpkin walnut biscotti recipe as if I’m right there in your kitchen. Don’t worry if things look a bit rustic at first—mine always do too! This usually takes me about 45 minutes from start to finish.

1. Preheat and Prep (5 minutes) Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I like to tell my customers that parchment is their best friend for easy cleanup. Trust me on this one!
2. Toast the Walnuts (5-7 minutes, optional) Spread the chopped walnuts on a baking sheet and toast for 5-7 minutes until fragrant. This step amps up the flavor for those Italian biscotti cookies. Let them cool slightly before adding to the dough.
3. Mix the Wet Ingredients (5 minutes) In a large bowl, whisk together the melted butter, pumpkin puree, sugar, eggs, and vanilla extract until smooth. Here’s where most people go wrong: don’t overmix at this stage. I learned this the hard way when my dough turned gummy. It should look like a thick, silky batter.
4. Combine the Dry Ingredients (3 minutes) In another bowl, mix the flour, baking powder, pumpkin pie spice, and salt. Slowly add the dry ingredients to the wet, stirring until just combined. The dough will be sticky—that’s normal! Fold in the toasted walnuts gently.
5. Shape the Dough (5 minutes) Divide the dough in half and shape each portion into a log (about 10 inches long and 2 inches wide) on the prepared baking sheet. Wet your hands slightly to make this easier. Don’t worry if it looks messy—mine always does at this point!
6. First Bake (25 minutes) Bake the logs for 25 minutes, until they’re golden and slightly firm. They won’t be fully hard yet—that’s what the second bake is for. Let them cool for 10 minutes on the sheet. I like to tidy my workspace during this time or sneak a sip of coffee.
7. Slice and Second Bake (15 minutes) Using a serrated knife, slice the logs diagonally into ½-inch thick slices. Place them cut-side down on the baking sheet. Bake for 10-12 minutes, flipping halfway, until crispy and golden-brown. The smell alone will have your neighbors knocking!
8. Cool and Enjoy (5 minutes) Let the biscotti cool completely on a wire rack. They’ll crisp up as they cool, perfect for dipping in coffee or tea. I can’t tell you how many times I’ve burned my tongue sneaking a bite too soon!

Pro Tips for Crispy Pumpkin Walnut Biscotti Success

After years of testing pumpkin biscotti, I’ve learned a few tricks to make them foolproof:

• Don’t rush the cooling: Let the logs cool for at least 10 minutes before slicing to avoid crumbling. I learned this after the Great Biscotti Crumble of 2017!
• Use a serrated knife: It makes cleaner cuts for those picture-perfect slices.
• Adjust spice to taste: If you love cinnamon, add an extra ¼ tsp for a bolder fall cookies flavor.
• Check your oven temp: Ovens can lie! I use an oven thermometer to ensure my 350°F is accurate, especially after my 2019 soufflé disaster taught me about hot spots.
• Double the batch: These freeze beautifully, so make extra for gifting or late-night crunchy snack cravings.

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Recipe Card

Mini Fall Desserts: Tiny Treats, Big Flavor

Conclusion

These crispy pumpkin walnut biscotti are more than just a treat—they’re a little piece of fall in every bite. The warm spices, toasty walnuts, and that perfect crunch make them my go-to for cozy mornings or holiday gatherings. I hope you’ll give this recipe a try and make it your own, whether you’re dunking them in coffee or gifting them to friends. Baking is about creating memories, and I can’t wait for you to make some with these Italian biscotti cookies. Let me know how they turn out—trust me, your kitchen’s about to smell amazing!