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    Home » Recipes » Biscotti

    Pumpkin Biscotti With Cranberries

    By Wendy Sondov · Published: Oct 23, 2017 · Modified: Sep 18, 2024 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Pumpkin Cranberry Biscotti bring fall flavor to your cookie jar. The season’s most popular flavor, pumpkin spice, pairs deliciously with sweet-tart bits of cranberry in this crunchy cookie.

    Pumpkin Cranberry Biscotti, speckled with dried cranberries, and bottoms dipped either in dark or white chocolate.

    Why you'll love this recipe

    • If you love the flavor of a pumpkin spice latte, you will adore the spiced pumpkin combination in this crunchy treat.
    • Dipping in melted white and dark chocolate gives the cookies an elegant finish and takes the taste up another notch.
    • Biscotti are, quite simply, the best care package cookie around. They ship well and generally stay fresh for ages.

    Biscotti originated as an Italian cookie, traditionally baked twice to extreme crunchiness meant to withstand dunking in sweet wine. Pumpkin Biscotti cookies with cranberries are not as hard as traditional biscotti, though still crunchy, making dunking optional.

    Pumpkin butter, with it's reduced liquid and condensed flavor, is responsible for the beautiful orange-golden color, spiced flavor, and crunchy texture of the biscotti. Buy pumpkin butter ready-made or easily make it yourself (recipe below).

    These delicious cookies stay fresh for a long time. Biscotti made with fruit jams or butters, like these Pumpkin Biscotti or Fig Jam Biscotti stay fresh for up to 2 weeks. Drier versions, like Chocolate Espresso Biscotti or Coconut Biscotti, can stay fresh for a month.

    With the temperatures dropping and fall in full swing, warming drinks with biscotti are an ideal snack. Bake a batch of Pumpkin Biscotti with cranberries for your own cookie jar, for gift giving, or to add fall flavors to your next care package.

    Chocolate dipped Pumpkin Biscotti decoratively arranged on a round, yellow serving platter.

    Pumpkin Butter ingredients

    Pumpkin butter ingredients; brown sugar, pumpkin puree, apple juice, maple syrup, vanilla, pumpkin spice.

    Biscotti ingredients

    Biscotti ingredients; flour, salt, sugar, pumpkin butter, butter, cranberries, egg, cinnamon, pumpkin spice, vanilla, melting chocolate.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Homemade Pumpkin Butter

    Pumpkin Butter instructions; combine ingredients in pan, simmer until reduced by ½, stir frequently, cool.
    1. In a medium saucepan on medium heat, stir together all ingredients and bring to a boil.
    2. Lower the heat and simmer until reduced by one half.
    3. Stir frequently, to prevent the pumpkin mixture from sticking and burning.
    4. Cool pumpkin butter before using in biscotti dough.

    Biscotti

    Biscotti instructions; combine ingredients, form two dough logs, bake then slice, bake slices again.

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    1. In the bowl of an electric mixer, combine the ingredients to form the cookie dough.
    2. Divide the dough in half, and shape each half into a log on a parchment-lined cookie sheet.
    3. Bake for 25 minutes, remove the biscotti logs from the oven and cool for 5 minutes. Use a sharp serrated knife to cut the logs crosswise into ½" thick slices.
    4. Stand the sliced biscotti back on the baking sheet. Bake them about 25-30 minutes more, until the edges are turning golden brown.
    Chocolate dipping instructions; dip biscotti in bowl of melted chocolate, place on wax paper lined tray.
    1. Melt chocolate in a small bowl. Dip the bottoms of the biscotti in the melted chocolate.
    2. Place dipped biscotti on a wax paper lined baking sheet. Refrigerate until the chocolate is set.

    Storage

    Store pumpkin biscotti in an airtight container at room temperature, layers separated with wax paper, for 2-3 weeks. The biscotti are most crisp the first week after baking.

    Close up of a biscotti showing the dense, crisp and white chocolate dipped bottom.

    More biscotti recipes

    This Lemon Biscotti recipe makes the best crunchy cookie to serve with tea, iced or hot.

    Chocolate Peanut Butter Biscotti are beautiful and delicious. The eye catching marbled cookies are topped with marbled chocolate!

    Homemade biscotti with mini chocolate chips should be required content in all cookie jars and care packages!

    These colorful marbled biscotti are chocolate mint cookies with crunch. They are a holiday season favorite.

    Coconut Biscotti are a tropical treat filled with shredded coconut and mini white chocolate chips.

    Apple and cinnamon are a delicious combination, especially in a crunchy apple cinnamon cookie! Enjoy them with a hot cup of coffee.

    Recipe summary

    Follow along with these recipe summary slides! The photo slides change when you click or automatically after 7 seconds.

    Pumpkin Biscotti

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Pumpkin Cranberry Biscotti

    Pumpkin Biscotti

    Homemade Pumpkin Spice Biscotti are deliciously crunchy, twice-baked cookies perfect for fall. Sweet dried cranberries add color and more great flavor.
    5 from 3 votes
    Pin Recipe Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour hour
    Cook Time: 1 hour hour
    Total Time: 2 hours hours
    Servings: 30
    Calories: 127kcal
    Author: Wendy Sondov
    Adapted From: King Arthur Flour

    Ingredients

    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 (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

    Homemade Pumpkin Butter

    • In a medium saucepan on medium heat, stir together all ingredients and bring to a boil.
    • Lower the heat to simmer. Use a pan lid to partially cover the pan to contain splatter. Cook until reduced by ½ for about 30 minutes.
    • Stir frequently, especially toward the end of cooking to prevent the pumpkin mixture from sticking to the bottom of the pan and burning.
    • Allow to cool before using in biscotti batter.

    Biscotti

    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • In the bowl of a stand mixer, cream together the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt.
    • Beat in the egg, vanilla, and pumpkin butter.
    • Gradually add the flour and mix until smooth.
    • Stir in dried cranberries.
    • Divide dough in half, and shape each half into a 10" x 2 ½" log on the lined baking sheet. The logs should be about 4” apart.
    • For the first bake, bake for 25 minutes. Remove from the oven and cool for 5 minutes.
    • Reduce the oven temperature to 325°F.
    • Move the logs onto a cutting board. Use a sharp serrated knife to cut the logs crosswise into ½" to ¾" slices.
    • Stand the sliced biscotti back on the baking sheet. Return the biscotti to the oven for the second bake, and bake them about 25-30 minutes more, until the edges are turning golden brown.
    • Remove from the oven and place slices on a wire rack to cool completely.
    • Melt the chocolate in a small bowl for 1 minute at 50%power. Stir. If not completely melted, return to the microwave and zap for 10 second intervals until melted.
    • Line a baking sheet that fits in your refrigerator with wax paper. Dip the bottoms of the biscotti in the melted chocolate and place on the prepared baking sheet.
    • Refrigerate the dipped biscotti for about 10 minutes or until the chocolate is set.
    • Store pumpkin spice biscotti in an airtight container at room temperature, layers separated with wax paper, for at least 2-3 weeks. The biscotti are most crisp the first week after baking.

    Notes

    Packing tips
    Wrap 2-3 biscotti, cut sides together, in plastic wrap. Stack the bundles,in an airtight container or freezer weight ziplock bag.

    Nutrition

    Calories: 127kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 68mg | Potassium: 100mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2658IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: October 23, 2017. Last Updated: September 18, 2024. Updated for additional information and better reader experience.

    Pile of orange colored Pumpkin Cranberry Biscotti, with bottoms dipped in white or dark chocolate.
    Biscotti in a brown pottery bowl with white chocolate or dark chocolate dipped bottoms.

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    Comments

    1. Cindy P

      November 16, 2024 at 2:43 pm

      5 stars
      By far the best pumpkin biscotti I have made! Usually when I use just the pumpkin purée, I find the biscotti to be a bit wet. Love the “pumpkin butter”. I did use fresh cranberries as well as some chopped pecans. Definitely a keeper!😋

      Reply
    2. Alisa

      November 11, 2018 at 6:20 pm

      These sound tasty and I'm thinking of making them this week. One question: you save to "stand" the biscotti after cutting them for the second bake. When I've made biscottis before, the recipe has instructed me to lay the biscotti slices on their side. When you say "stand", I'm assuming that means put them back on their bottom edge. Is this correct??

      Reply
      • The Monday Box

        November 11, 2018 at 6:48 pm

        Hi Alisa! There seem to be two approaches to the second bake for biscotti. As you said, some recipes call for laying the biscotti on one cut side, and often require flipping them over half-way through the baking time. All of my biscotti recipes stand the biscotti on their bottom edge(with the bottom of the cookie on the baking tray). No flipping is necessary and they crisp nicely. I first learned that method on the King Arthur blog and have stuck with it ever since! 🙂 Good luck with your biscotti baking!

        Reply
    3. Kippi

      October 30, 2018 at 9:24 am

      Yum, I am making this delicious biscotti recipe. I lived in Italy and adore espresso and biscotti. Going to the grocery store today to get the ingredients. Happy Fall, Kippi

      Reply
      • The Monday Box

        October 30, 2018 at 1:49 pm

        Thanks, Kippi! I have a LOT of biscotti recipes on The Monday Box both because I love them and because they are the world's best care package/gifting cookie! These are in my list of top three favorites (Chocolate Espresso Biscotti and Cinnamon Chip Biscotti are my other two favorites 😉 )I hope you enjoy them!

        Reply
    4. April J Harris

      October 29, 2018 at 11:53 am

      5 stars
      Your Pumpkin Cranberry Biscotti have tons of seasonal fall flavour, Wendy, and they look so good! Thank you so much for sharing with the Hearth and Soul Link Party. I’m featuring this post at the party this week. Hope to ‘see’ you there! Have a great week ahead!

      Reply
    5. Miz Helen

      October 27, 2018 at 11:01 am

      5 stars
      I love Biscotti, this looks delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
      Miz Helen

      Reply
    6. Catherine Baez Sholl

      October 26, 2018 at 6:01 pm

      Oh my, these look so delicious! Pinned.

      Reply
    7. Miz Helen

      November 01, 2017 at 5:57 pm

      Congratulations!
      Your post is featured on Full Plate Thursday this week and we have pinned it to our Features Board. Thanks so much for sharing with us and sure hope you enjoy your new Red Plate!
      Miz Helen

      Reply
    8. Miz Helen

      October 30, 2017 at 12:46 pm

      Your Pumpkin Cranberry Biscotti looks fantastic, we will just love it! Thanks so much for sharing your post with us at Full Plate Thursday! Have a great week and come back to see us real soon!
      Miz Helen

      Reply
      • The Monday Box

        October 30, 2017 at 12:48 pm

        Thanks, Miz Helen! I love this seasonal biscotti with a hot cup of tea! See you this week at Full Plate Thursday!

        Reply
    9. Erin

      October 28, 2017 at 10:31 am

      Why is the dough sooo sticky? I could barely form the logs. What's the secret??!! This is the second biscotti recipe I have tried that the dough has been practically impossible to form into logs ?

      Reply
      • The Monday Box

        October 28, 2017 at 12:45 pm

        Erin, I am sorry you are having trouble. There is too much moisture in your dough. Did you use pumpkin butter? The origninal recipe on King Arthur Flour used pumpkin puree and the dough was way too sticky. I had to spread it with a spatula then use wet fingers to smooth it out. The purpose of using pumpkin butter, is that there is way less moisture and the dough should be very easy to form into logs. Not knowing what you used, my only other tip is that when ever you have a sticky dough, refrigerate it for an hour. If that isn't enough, use moist hands or a spatula to form the logs.

        Reply
    10. Meg | Meg is Well

      October 27, 2017 at 2:04 pm

      I need these with my cup of coffee, they just look absolutely perfect!

      Reply
      • The Monday Box

        October 27, 2017 at 8:44 pm

        Thanks, Meg! These biscotti and a cup of coffee are a great match!

        Reply
    11. Tricia @ Saving Room for Dessert

      October 25, 2017 at 5:54 pm

      I am really into pumpkin everything this year! I have to make these - they look fantastic Wendy. Thanks for the link love!

      Reply
    12. Sara @ Cake Over Steak

      October 23, 2017 at 3:25 pm

      This biscotti looks delightful!! Thanks so much for participating :-*

      Reply
      • The Monday Box

        October 23, 2017 at 8:07 pm

        Thank you, Sara, for all of your organizing skills that make the #virtualpumpkinparty a reality! So much pumpkin. So much fun!

        Reply
    13. Sarah | Well and Full

      October 23, 2017 at 9:12 am

      I am positively DROOLING over these biscotti... and it's very sweet for me because they remind me of my late grandpa. He was born from Italian immigrants, and he was so proud of his Italian heritage. One of his favorite things to do was have a cup of piping hot black coffee after dinner, and dunk a chocolate-covered biscotti in it. And now it's my turn to carry on the tradition 🙂

      Reply
      • The Monday Box

        October 23, 2017 at 9:49 pm

        Thank you, Sarah! I love that these biscotti bring your grandpa to mind. Food memories tied to loved ones are very special! Thank you for sharing your food memory!

        Reply
    5 from 3 votes

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