📋 Healthy Pumpkin Biscotti Recipe

pumpkin spice biscotti on a black mug with a jar of pumpkin biscotti in the background

5 from 7 votes

📋 Healthy Pumpkin Biscotti Recipe

This Healthy Pumpkin Biscotti recipe is easy to make, it's WW friendly and a delicious treat for fall . It's ideal for using up leftover pumpkin puree as you only need ½ cup. It's also ideal for bringing along to a fall work or weekend breakfast potluck.

Course Breakfast, Dessert, Snack

Cuisine Italian

Keyword biscotti, canned pumpkin, pumpkin, spice

Special Diet Vegetarian

Prep Time 20

Cook Time 35

Chilling and cooling 3

Total Time 4

Servings cookies

Calories 68kcal

Author Terri Gilson

Equipment

Ingredients

2 tablespoon unsalted butter, softened
½ cup pumpkin puree
2 tablespoon fat-free cream cheese
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 ½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ cup dried apricots, chopped
¾ cup chopped pecans
Garnish: Egg Wash
1 egg
1 tablespoon water

US Customary - Metric

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Instructions

Heads up: There is a 2 hour chilling time before baking!
Chop the apricots and pecans (separately) into small pieces in your food processor or by hand. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add fat-free cream cheese, sugar, baking powder, baking soda, cinnamon and pumpkin spice and salt; beat until combined. Beat in pumpkin puree.
Beat in the 2 eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
Stir the pecans and apricots into the mixture. *Cover and refrigerate for 2 hours or until dough is easy to handle.
Preheat oven temperature to 350 degrees F/ 175 degrees C and spray a large cookie sheet with non-stick cooking spray or line baking sheet with parchment paper. Divide dough in half.
Shape each half of biscotti dough into a 12 inch long logs about 4 inches wide and ½-3/4 inch high. Place logs about 2 inches apart on a prepared baking sheet or parchment-lined baking sheet.
Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
Bake loaves in preheated oven for 25- 30 minutes or until light brown.
Cool loaves on cookie sheet for 1 hour or until completely cooled.
Second Bake:
When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch slices.
Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom. Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
Transfer to wire cooling rack and let biscotti cool. Serve and/or store in sealed container (see "storage" in NOTES).

Notes

Expert Recipe Tips:

Use room temperature ingredients – Make sure the butter, cream cheese, and eggs are at room temperature before mixing. This helps the dough come together smoothly without lumps.
Don’t skip the chilling step – Chilling the dough isn’t optional. It helps firm up the dough, making it easier to shape and ensuring the biscotti doesn’t spread too much in the oven.
Cut with confidence – Use a sharp serrated bread knife and slice in one clean motion without pressing down too hard. If you saw back and forth too much, the biscotti may crumble.
Adjust baking times for thickness – Thinner slices will bake and crisp up faster, while thicker slices may need an extra minute or two per side. Watch closely so they don’t get too hard.
Bake on parchment for even browning – Lining your baking sheet with parchment not only prevents sticking but also promotes more even baking.
Let them cool completely before dipping or storing – Biscotti continue to crisp as they cool. Storing them while still warm can create condensation and make them soft.
Customize the flavor – A sprinkle of turbinado sugar on top before baking adds crunch, while dipping or drizzling with melted dark chocolate gives them a bakery-style finish.
Perfect for gifting – Package biscotti in clear bags or jars once fully cooled. They hold up well and make a great edible gift, especially around the holidays.

Storage:

Store this homemade pumpkin biscotti in an airtight container (I use a large sealed jar) at room temperature for up to 7 days. These freeze well in an airtight container for up to 3 months. *I pop them right into the freezer after they are completely cooled and keep them fresh in the freezer until I’m ready to use them. They defrost really quickly, but if you're in a hurry, heat them in the microwave for 10 seconds.

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