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Pumpkin Biscotti with Cranberries and Chocolate Recipe

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★★★★★

4.7 from 89 reviews

This Pumpkin Biscotti with Cranberries recipe delivers a perfect balance of autumn flavors with the warm spices of pumpkin pie, cinnamon, and tart dried cranberries. Baked twice for a crisp, crunchy texture, these biscotti are dipped in a delightful combination of white and dark melting chocolate, making them a festive treat perfect for pairing with coffee or tea. Made from scratch with a homemade pumpkin butter, these biscotti are ideal for cozy fall gatherings or gifting.

Ingredients

Scale

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

Biscotti

  • 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)
  • 2 cups all-purpose flour
  • ½ cup dried cranberries (Craisins), chopped
  • ½ cup white melting chocolate (about 75g)
  • ½ cup dark melting chocolate (about 75g)

Instructions

  1. Make Homemade 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 well and bring the mixture to a boil. Once boiling, lower the heat to a simmer and partially cover with a lid to prevent splatter. Cook for about 30 minutes or until the mixture reduces by half, stirring frequently toward the end to prevent sticking and burning. Remove from heat and let cool completely before using in the biscotti batter.
  2. Prepare Biscotti Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In the bowl of a stand mixer, cream together the unsalted butter, granulated sugar, pumpkin pie spice, cinnamon, baking powder, and salt until light and fluffy. Beat in the egg, vanilla extract, and cooled pumpkin butter until combined. Gradually add the all-purpose flour and mix until a smooth dough forms. Fold in the chopped dried cranberries evenly.
  3. Shape and First Bake: Divide the dough in half and shape each half into a log approximately 10 inches long by 2 ½ inches wide on the prepared baking sheet, leaving about 4 inches of space between the logs. Bake these logs for 25 minutes. Remove from the oven and allow to cool for 5 minutes to firm them up.
  4. Slice Biscotti: Reduce the oven temperature to 325°F (163°C). Carefully transfer the logs to a cutting board and use a sharp serrated knife to cut them crosswise into slices about ½ to ¾ inch thick. Stand each biscotti slice upright back onto the baking sheet, spacing them apart slightly.
  5. Second Bake: Return the sliced biscotti to the oven and bake for an additional 25-30 minutes, or until the edges turn golden brown and they become crisp. Remove from the oven, then transfer the biscotti to a wire rack to cool completely.
  6. Melt Chocolate: In a small microwave-safe bowl, melt the white and dark melting chocolates. Heat for 1 minute on 50% power, then stir. If not fully melted, continue microwaving in 10-second intervals, stirring after each, until smooth and fully melted.
  7. Dip and Set: Line a baking sheet with wax paper and dip the bottom of each cooled biscotti half into the melted chocolate. Place them on the prepared baking sheet and transfer to the refrigerator for about 10 minutes or until the chocolate has fully set.
  8. Storage: Store the pumpkin spice biscotti in an airtight container at room temperature. Separate layers with wax paper to maintain crispness. They will stay fresh for 2-3 weeks, with the peak crispness during the first week.

Notes

  • The homemade pumpkin butter can be made ahead and stored in the fridge for up to one week or frozen for later use.
  • If you prefer, you can substitute store-bought pumpkin butter to save time.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
  • Be cautious when slicing the biscotti logs; a serrated knife will give the cleanest cuts without crumbling.
  • The chocolate dipping step is optional but adds a wonderful complementary flavor and attractive finish.
  • Allow the biscotti to cool completely before dipping in chocolate to ensure proper adherence.

Keywords: pumpkin biscotti, cranberry biscotti, fall dessert, pumpkin spice, homemade biscotti, autumn cookies, chocolate dipped biscotti

Find it online: https://mixitwitjoe.com/pumpkin-biscotti-with-cranberries-and-chocolate-recipe/