Introduction

Enjoy the warm flavors of fall with these Pumpkin Biscotti with Cranberries. Crispy, spiced, and studded with tart cranberries, they make a perfect companion to your morning coffee or afternoon tea. Plus, a touch of melted chocolate adds a delightful finish.

The image shows a close-up of several biscotti pieces stacked together on a white marbled surface. Each biscotti is golden brown with a crumbly texture and visible bits of dried fruit inside. The bottom half of most biscotti is dipped in dark chocolate, which looks smooth and shiny. Some biscotti have a contrasting bottom half coated in white chocolate, which is creamy and smooth. The biscotti pieces highlight their rough textured top half and glossy dipped bottom half, with layers of golden biscuit and dark or white chocolate making a clear visual contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons unsalted butter, room temperature
½ cup granulated white sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
½ cup pumpkin butter (purchased or homemade, see recipe below)
2 cups all-purpose flour
½ cup dried cranberries (Craisins), chopped
½ cup (about 75g) white melting chocolate
½ cup (about 75g) dark melting chocolate

Homemade Pumpkin Butter

1 (15 oz) can pumpkin purée
1 cup unsweetened apple juice
1 teaspoon pumpkin pie spice
½ cup brown sugar
¼ cup maple syrup
1 teaspoon vanilla extract

Instructions

Make the pumpkin butter: In a medium saucepan over medium heat, combine pumpkin purée, apple juice, pumpkin pie spice, brown sugar, maple syrup, and vanilla extract. Stir and bring to a boil.
Simmer the mixture: Reduce heat to low and partially cover with a pan lid to prevent splatter. Cook until the mixture reduces by half, about 30 minutes, stirring frequently to avoid sticking and burning. Let cool before using.
Prepare the biscotti dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a stand mixer bowl, cream together butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt.
Add wet ingredients: Beat in the egg, vanilla extract, and cooled pumpkin butter until well combined.
Incorporate flour and cranberries: Gradually add flour and mix until smooth. Stir in chopped dried cranberries.
Shape and bake: Divide dough in half and shape each into a 10″ x 2 ½” log on the baking sheet, spacing logs about 4″ apart. Bake for 25 minutes. Remove and cool for 5 minutes.
Slice the biscotti: Lower oven temperature to 325°F (165°C). Transfer logs to a cutting board and slice crosswise into ½” to ¾” slices using a sharp serrated knife.
Bake the slices again: Stand the sliced biscotti on the baking sheet and bake for 25-30 minutes until edges turn golden brown. Remove and cool completely on a wire rack.
Melt the chocolate: In a small bowl, melt white and dark chocolate separately in the microwave at 50% power for 1 minute. Stir and heat in 10-second intervals until smooth.
Dip and chill: Line a baking sheet with wax paper. Dip the bottoms of biscotti slices into melted chocolate and place on the sheet. Refrigerate for about 10 minutes until chocolate sets.

Tips & Variations

For a nutty crunch, add ½ cup chopped walnuts or pecans to the biscotti dough.
Use store-bought pumpkin butter for a quicker version, or substitute with canned pumpkin plus extra spices.
Try dipping biscotti in only dark or only white chocolate to suit your taste preferences.
To avoid overbaking, watch the biscotti carefully during the second bake; they should be golden but not too dark.

Storage

Store the pumpkin biscotti in an airtight container at room temperature, with layers separated by wax paper. They keep well for 2-3 weeks, remaining crispest during the first week. If desired, reheat briefly in a low oven to restore some crunch.

How to Serve

A white plate filled with two types of biscotti. One type is dipped on one side in dark chocolate, showing a golden brown cookie with a crumbly texture and dark dried fruit pieces inside, topped with smooth, dark glossy chocolate on the bottom half. The other type is dipped on one side in white chocolate, with the same golden brown cookie and dark fruit pieces visible, topped with a thick layer of creamy white chocolate. The biscotti are placed randomly, some whole and some cut in half to reveal cross sections. The scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of pumpkin butter?

Yes, you can substitute canned pumpkin purée for pumpkin butter. If doing so, add extra spices like cinnamon and pumpkin pie spice to mimic the flavor of pumpkin butter.

How do I keep biscotti crisp?

Store biscotti in an airtight container at room temperature, separating layers with wax paper. Avoid humid environments, and reheat in a low oven to refresh their crunch if they soften.