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Pumpkin Biscotti Made from a Quick Bread Mix

If you're looking for a delicious and easy-to-make biscotti, look no further than this Pumpkin Biscotti Made from a Quick Bread Mix. Full of fall flavor, perfect for enjoying with a cup of coffee or tea.

Making homemade pumpkin biscotti can seem a bit daunting but this biscotti recipe is made from a quick bread mix which makes it not only easy but quick to make. It's a delicious treat filled with fall flavors.

Homemade Pumpkin Biscotti drizzled with melted white chocolate on a white place with a fresh cup of hot coffee

This Pumpkin Biscotti is perfect for the fall season and can be made ahead of time (see the Storage info near the bottom of the post for freezing tips).

You can find more pumpkin recipes here like this pumpkin pull apart bread (think Monkey bread in a loaf) and this pumpkin cake with chocolate chips or this 2 ingredient pumpkin cake that's only 127 calories per serving.

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Fresh homemade pumpkin biscotti teetering on a cup of hot coffee

💟Why You'll Love This Recipe

  • Easy to make using a quick bread mix - saves time.
  • Recipe success the first time.
  • Crunchy biscotti that makes you feel like a baking pro.

🥘Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.

Ingredients used for a pumpkin biscotti recipe made with a quick bread mix
  • eggs
  • butter
  • vanilla extract
  • pumpkin muffin or quick bread mix
  • dark chocolate chips or milk chocolate chips
  • white chocolate chips
  • flour

See recipe card for quantities.

📋Instructions

This is an overview of the instructions. Full instructions and nutritional information can be found in the printable recipe card at the bottom of the page.

melted butter in bowl with whisk for pumpkin biscotti recipe

Melt butter and allow to cool slightly. In a large bowl combine eggs, butter and vanilla; stir until well blended.

pumpkin biscotti recipe in process with chocolate chips added

Blend in dry ingredients. Gently stir in chocolate chips with a rubber spatula. Note that this is a sticky dough.

flour being added to pumpkin biscotti dough

Add flour one tablespoon at a time until a smooth biscotti dough is formed.

fresh pumpkin biscotti logs on parchment paper lined baking sheet

Knead dough on a lightly floured surface or use a silicone mat (my preference) for several minutes. Divide dough in half and shape into oval biscotti logs. Flatten slightly placing on a parchment-lined baking sheet.

pumpkin biscotti on cutting board

First Bake - Bake loaves at 350 degrees for 30 to 40 minutes until golden brown. Remove from oven and allow biscotti cool for 15 to 20 minutes on a wire rack.

second bake homemade pumpkin biscotti sliced on cookie sheet

Second Bake - Using a serrated knife or bread knife to cut loaves into one-inch slices and arrange on cookie sheet. Return to oven and continue to bake for 15 minutes. Remove from oven and set aside to cool.

freshly made pumpkin biscotti on a white cake dish

Melt chocolate and add a white chocolate drizzle to cooled biscotti.

pumpkin biscotti on edge of a coffee cup filled with fresh coffee and cream

 Serve alone or with a cup of hot coffee, hot chocolate, or chai tea!

Free Grocery List Printable

🍽 Equipment

Below is a list with links to the equipment used to make biscotti.

😋Storage

Store biscotti in an airtight container, preferably a tin, which will help to maintain a crispy biscotti. Place parchment paper or waxed paper between each layer of pumpkin biscotti cookies to keep the icing intact. If stored properly, they can last for up to 2 weeks.

Can Homemade Biscotti Be Frozen?

Yes, it can! The best way to store them in the freezer is an airtight glass or metal container separating layers with parchment paper or waxed paper. Frozen biscotti should be used and eaten within 3 months of the freezing process.

How to Defrost Frozen Biscotti

Defrost the biscotti outside of the container that it was frozen in. If they're a bit soft when thawed simply place them in the oven set at 350 for 5 minutes or in the air fryer set at 325 for 3 minutes.

If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Pumpkin Biscotti Recipe Made from a Quick Bread Mix

If you're looking for a delicious and easy-to-make biscotti, look no further than this Pumpkin Biscotti Made from a Quick Bread Mix. Full of fall flavor, perfect for enjoying with a cup of coffee or tea.
Print Recipe Pin Recipe Save Recipe
Homemade Pumpkin Biscotti drizzled with melted white chocolate on a white place with a fresh cup of hot coffee
Prep Time:5 mins
Cook Time:55 mins
Cooling Time:20 mins
Total Time:1 hr 20 mins

Ingredients

Instructions

  • In a large bowl combine eggs, butter and vanilla; stir until well blended.
    4 eggs, 1 cup butter, 1 teaspoon vanilla extract
  • Blend in dry quick bread or muffin mix.
    2 14 ounce Boxes Pumpkin Quick Bread Mix
  • Gently stir in chocolate chips.
    4 ounces milk chocolate chips, 4 ounces white chocolate chips
  • Mixture will be sticky!
  • Add flour one tablespoon at a time until a smooth dough is formed.
    1 to 3 tablespoons flour
  • Knead dough on a lightly floured surface or use a silicone mat, my preference, for several minutes.
  • Divide dough in half and shape into oval biscotti logs. Flatten slightly placing on a parchment-lined baking sheet.

First Bake

  • Bake at 350 degrees for 30 to 40 minutes until golden brown.
  • Remove from oven and allow to cool for 15 to 20 minutes.
  • Using a serrated knife, cut loaves into one-inch thick slices and arrange on baking sheet.

Second Bake

  • Return to oven and continue to bake for 15 minutes.
  • Remove from oven and set aside to cool.
  • Melt white chocolate chips, if desired, and drizzle over slices.
  • Serve alone or with coffee!

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Calories: 356kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 355mg | Potassium: 79mg | Fiber: 2g | Sugar: 29g | Vitamin A: 416IU | Vitamin C: 0.04mg | Calcium: 97mg | Iron: 2mg
Servings: 16 servings
Calories: 356kcal
Author: Mary Beth
Cost: $6.00

Fresh homemade pumpkin biscotti teetering on a cup of hot coffee

These were so tasty! I had mine with coffee but my kids had theirs with milk.

Pumpkin Biscotti made from a Quick Bread Mix. Get the easy recipe at www.cupcakesandcrinoline.com

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