Pumpkin Biscotti Made from a Quick Bread Mix
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.
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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💟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
- 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. The full recipe and instructions as well as nutritional information can be found in the recipe card at the bottom of the page.
Melt butter and allow to cool slightly. In a large bowl combine eggs, butter and vanilla; stir until well blended.
Blend in dry ingredients. Gently stir in chocolate chips with a rubber spatula. Note that this is a sticky dough.
Add flour one tablespoon at a time until a smooth biscotti dough is formed.
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
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 - 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.
Melt chocolate and add a white chocolate drizzle to cooled biscotti.
Serve alone or with a cup of hot coffee, hot chocolate, or chai tea!
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🍽 Equipment
Below is a list with links to the equipment used to make biscotti.
- Baking Sheet - I used Wilton Baking Sheets when I originally made this recipe but my preferred cookie pans are these from Great Jones.
- Silicone mat and/or parchment paper.
- Serrated knife or bread knife
😋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
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. ⭐️⭐️⭐️⭐️⭐️
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pumpkin Biscotti Recipe Made from a Quick Bread Mix
Ingredients
- 4 eggs beaten
- 1 cup butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 14 ounce Boxes Pumpkin Quick Bread Mix two boxes
- 4 ounces milk chocolate chips
- 4 ounces white chocolate chips
- 1 to 3 tablespoons flour
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
These were so tasty! I had mine with coffee but my kids had theirs with milk.