Pumpkin Caramel Biscotti is a delicious fall recipe filled with warm spices and all the seasonal flavors you love to pair with your coffee.
WOW- it sure has been a long time since I made biscotti. But with the cooler air & the fall colors, I have really been feeling the need to make a little something to enjoy with some coffee in the morning & some warm tea in the afternoon.
So instead of making my usual biscotti recipe, I had to really jazz it up with some fall flavors. Pumpkin, cinnamon, nutmeg & caramel all come together to make Pumpkin Caramel Biscotti. So lovely on a crisp fall day. I know you will love it!
I like having biscotti because it travels well. We can pack some in a little container along with our thermos full of something warm & it’s good to enjoy no matter where we are.
Especially on those rare days we can get out to see the fall colors – which are glorious around these parts.
Frequently Asked Questions About Pumpkin Biscotti
Can the biscotti be made ahead of time?
You bet – these can be made ahead of time. If you would like to do that, let the baked biscotti cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
Ingredients
- all-purpose flour
- granulated sugar
- brown sugar
- baking powder
- salt
- cinnamon
- nutmeg
- ginger
- pumpkin pie spice
- eggs
- pumpkin puree
- vanilla extract
- caramel bits
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
How To Make Pumpkin Biscotti
- Preheat the oven to 350 degrees conventional/ 325 convection.
- In the mixer bowl- combine the flour, salt, sugars, baking powder, and spice – mix with the paddle for about 30 seconds.
- In a large measuring cup – add the pumpkin puree, eggs, and vanilla – mix well.
- Add the wet mixture to the dry mixture & beat well.
- The mixture should be very thick – not like cake batter.
- Add additional flour if needed – up to 1 cup- it should be quite firm & hold it’s shape.
- Beat in the caramel bits.
- Divide the dough into 2-3 portions, and place it on a parchment-lined baking sheet. Shape each portion into a log.
- Bake for 28-30 minutes.
- Remove & allow them to cool for about 15 minutes.
- Slice into 3/4″ pieces, and lay them flat on the baking sheet.
- Bake for an additional 8-10 minutes.
- Remove, and flip each piece over, and return them to the oven to bake a final 8-10 minutes.
- Allow them to cool on the baking sheet before storing in an airtight container.
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Want more great coffee-time recipes?
If you love this easy biscotti recipe, you’re going to love these other coffee-time treats too. Please click each link below to find the easy, printable recipe!
More Great Pumpkin Recipes
Baked Pumpkin Donuts with Maple Cream Cheese Icing
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Pumpkin Caramel Biscotti
Ingredients
- 2¾ cups all-purpose flour possibly up to 1 cup more
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp baking powder
- 1 tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp pumpkin pie spice
- 2 whole eggs
- ½ cup pumpkin puree
- 2 tsp vanilla extract
- 11 ounces caramel bits 1 bag
Instructions
- Preheat the oven to 350 degrees conventional/ 325 convection.
- In the mixer bowl- combine the flour, salt, sugars, baking powder, and spice – mix with the paddle for about 30 seconds.
- In a large measuring cup – add the pumpkin puree, eggs, and vanilla – mix well.
- Add the wet mixture to the dry mixture & beat well.
- The mixture should be very thick – not like cake batter.
- Add additional flour if needed – up to 1 cup- it should be quite firm & hold it's shape.
- Beat in the caramel bits.
- Divide the dough into 2-3 portions, and place it on a parchment-lined baking sheet. Shape each portion into a log.
- Bake for 28-30 minutes.
- Remove & allow them to cool for about 15 minutes.
- Slice into 3/4" pieces, and lay them flat on the baking sheet.
- Bake for an additional 8-10 minutes.
- Remove, and flip each piece over, and return them to the oven to bake a final 8-10 minutes.
- Allow them to cool on the baking sheet before storing in an airtight container.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Oh wow, a friend has a GF recipe, I may try it with the pumpkin!
When I make, or eat biscotti, they have to be dipped in chocolate, at least half way!!! Just saying…..
Yummy!!!