Embrace the cozy flavors of fall with these Maple Walnut Pumpkin Biscotti. Blend pumpkin purée with warm spices, pure maple syrup, and toasted walnuts for a crisp, nutty bite. Bake each log until golden, then slice and bake again for that perfect crunchy texture. Enjoy these baked-twice cookies with your favorite coffee or tea, and savor the taste of autumn in every bite.
Enjoy pumpkin in savory comforting recipes like my Pumpkin Tomato Soup and Apple Bacon Pumpkin Soup, or try it in a meatball with my Pumpkin Turkey Meatballs. Treat yourself with sweet ways to start the day, with my Pumpkin Greek Yogurt Pancakes and Maple Croissant Bake recipe.
Ingredients
Find below the list of ingredients I used for my Maple Walnut Pumpkin Biscotti.
- Butter
- Brown Sugar
- Large Egg
- Pumpkin Puree
- Maple Syrup
- All Purpose Flour
- Salt
- Baking Powder
- Cinnamon
- Nutmeg
- Walnut Pieces
See recipe card for quantities.
How to make Biscotti
Preheat your oven to 350F and line a baking tray with parchment paper.
Prepare the Biscotti Dough
- Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to cream and then mix in the egg. Keep mixing until light and fluffy.
- Add the pumpkin puree and the maple syrup to the butter mixture. Mix until combined. Set aside.
- Whisk together in a separate bowl; the flour, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.
- Add the dry ingredients to the bowl of wet ingredients, along with the chopped walnuts. Mix until just combined. Use a rubber spatula to make sure there is no more flour mixture in the bottom of the bowl.
Shape and Bake the Biscotti
- Divide the batter into two. Lightly grease your hands and shape 2 - 12" logs. Place them parallel to each other on the baking pan, spacing them out. Press down on the logs to form 12"x3" rectangles.
- Bake the biscotti logs in the preheated 350F oven for 25 minutes. Remove from the oven and let them cool on the tray for 10-15 minutes.
- Transfer the slightly cooled biscotti logs to a cutting board. Use a serrated knife to cut the biscotti into ½"-¾" slices.
- Return the sliced of biscotti to the baking pan, cut side down. Bake in the 350F for a second time, for 20 minutes, or until edges a nice and golden.
Hint: Stand the biscotti up on the tray after the second bake. This will let the biscotti breath while it cools and prevent an moisture from being trapped on the bottom. Alternatively, you can also transfer the warm biscotti to a cooling rack.
Storage
Cool the Maple Walnut Pumpkin Biscotti completely after baking to preserve their crisp texture. Store them in an airtight container at room temperature to keep them fresh for up to two weeks. Avoid exposing them to humidity to prevent softening. Freeze extra biscotti in a sealed container for up to three months to extend their shelf life. Thaw them at room temperature before serving to enjoy their perfect crunch once again.
Recipe
Maple Walnut Pumpkin Biscotti
Ingredients
Wet Ingredients
- ½ cup Unsalted Butter softened
- ½ cup Brown Sugar
- 1 large Egg
- ½ cup Pumpkin Puree
- ¼ cup Maple Syrup
Dry Ingredients
- 2½ cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoon Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ cup Walnut Pieces
Instructions
Making the Biscotti Dough
- Preheat your oven to 350F and line a baking tray with parchment paper.
- Combine in a large mixing bowl, the softened butter and brown sugar. Use a hand mixer to cream and then mix in the egg. Keep mixing until light and fluffy.½ cup Unsalted Butter, ½ cup Brown Sugar, 1 large Egg
- Add the pumpkin puree and the maple syrup to the butter mixture. Mix until combined. Set aside.½ cup Pumpkin Puree, ¼ cup Maple Syrup
- Whisk together in a separate bowl; the flour, baking powder, salt, cinnamon, and nutmeg. Mix until well combined.2½ cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Salt, 2 teaspoon Cinnamon, ½ teaspoon Ground Nutmeg
- Add the dry ingredients to the bowl of wet ingredients, along with the chopped walnuts. Mix until just combined. Use a rubber spatula to make sure there is no more flour mixture in the bottom of the bowl.½ cup Walnut Pieces
Shaping and Baking the Biscotti
- Divide the batter into two. Lightly grease your hands and shape 2 - 12" logs. Place them parallel to each other on the baking pan, spacing them out. Press down on the logs to form 12"x3" rectangles.
- Bake the biscotti logs in the preheated 350F oven for 25 minutes. Remove from the oven and let them cool on the tray for 10-15 minutes.
- Transfer the slightly cooled biscotti logs to a cutting board. Use a serrated knife to cut the biscotti into ½"-¾" slices.
- Return the sliced of biscotti to the baking pan, cut side down. Bake in the 350F for a second time, for 20 minutes, or until edges a nice and golden.
- Hint: Stand the biscotti up on the tray after the second bake. This will let the biscotti breath while it cools and prevent an moisture from being trapped on the bottom. Alternatively, you can also transfer the warm biscotti to a cooling rack.
