This gluten-free pumpkin biscotti is crisp, spiced, and perfect for dunking in coffee or tea. Made with real pumpkin puree and warm fall spices, it has just the right balance of sweetness and crunch. Easy to make dairy-free, it is a simple fall cookie that keeps well for snacking, brunch, or holiday gifting.
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❤️ Sandi’s Recipe Summary
I have not kept it much of a secret that we love pumpkin at the Fearless Dining House. We are also fans of biscotti cookies. So, I wanted to play around in the kitchen and test a new gluten-free biscotti recipe that had all of those yummy fall flavors we crave. Needless to say, these crunchy twice-baked cookies were a hit, and I will be making them repeatedly.
The light, flavorful pumpkin in the biscotti isn’t overwhelming but gives you a hint of that fantastic flavor. This biscotti recipe is like nothing you have ever tasted before and the warm pumpkin spice aroma fills your kitchen. If you love pumpkin as much as we do, you will want to try all of my delicious gluten-free pumpkin recipes!
You will want to try my classic Gluten-Free Biscotti or this Gluten-Free Almond Biscotti recipe, too!
Ingredient Notes:
- Gluten-Free Flour Blend – I tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends should work but you may need to adjust the moisture level. Read Why Gluten-Free Flour Blends Vary to learn more.
- Sugar – Use cane sugar.
- Baking Powder – Use aluminum-free baking powder.
- Eggs – Use large eggs.
- Pumpkin Puree – I recommend canned because of the smooth texture. Do not use pumpkin pie filling.
- Butter – Use unsalted butter.
A Note From My Kitchen
I tested this recipe with two gluten-free flour blends so you have a reliable option. Other blends will work, but you may need to adjust the moisture by adding a little more flour or butter to make the dough easy to shape.
Because pumpkin adds more moisture than typical biscotti recipes, I found that I needed a stiffer dough to hold its shape during the first bake. It is an easy recipe to make, and I have a great list of tasty mix-ins you can add.
How to Make Gluten-Free Pumpkin Biscotti (Step-By-Step)
Step 1: Add the wet ingredients to a large
Step 2: Mix the dry ingredients with the wet ingredients.
Step 3: Your pumpkin biscotti dough will be a bit stiff.
Step 4: Shape your dough into an oval (about 1 inch thick) on a piece of parchment paper. Bake at 350º F for 20 minutes.
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Step 5: Remove the biscotti from the oven and slice it.
Step 6: Turn the pieces on side and bake for 10 minutes on each side. If the biscotti isn’t hard (depending on how thickly you sliced it), you may want to flip it and bake it on the other side for an additional 5 minutes.
Let biscotti cool completely on a wire rack to finish crisping before storing.
Optional Tips:
Yes, like most of my recipes, these tasty gluten-free pumpkin biscotti can be adjusted to add even more flavor. Try some of these scrumptious variations.
- White chocolate chips and dried cranberries – Add dried cranberries to the dough and after baking, drizzle melted white chocolate chips over the biscotti.
- Caramel or cinnamon chips – Caramel with pumpkin…Need I say more? Delicious!
- Nuts – Dip the biscotti in white chocolate, then in crushed nuts of your choice. So good!
- Crushed Heath Bar – You can buy crushed Heath Bar Bits at the grocery store. They are very good at this biscotti! So are the Crushed Butterfinger Bits.
If you prefer something a little softer but still with that biscotti crunch, try this easy Gluten-Free Mandelbrot Cookie! I have a lot of fun flavors of biscotti, including this delicious Gluten-Free Gingerbread Biscotti!
Storing and Freezing Pumpkin Biscotti Tips:
- These gluten-free biscotti cookies will last around 1-2 weeks if kept in an airtight container. It is important to keep them away from any moisture or steam. Otherwise, they will get soft and will spoil.
- To freeze pumpkin biscotti, just put them in a freezer safe zipper bag or an airtight container. They will last around 2-3 months in the freezer.
- To thaw, remove them from the freezer and set them on the counter until they have defrosted.
Frequently Asked Questions:
I tested this recipe with both regular and dairy-free butter. The Earth Balance plant-based butter worked very well in this recipe.
If your gluten-free biscotti crumbles after baking, you probably let it cool on the pan for too long. You should only allow them sit for a couple of minutes before cutting them.
Always use a serrated knife and never let it cool for a long time before cutting. Otherwise, they will always fall apart and be crumbly.
If your gluten-free pumpkin biscotti is soft, it is probably due to not being baked long enough. You can always bake them longer than the recipe says if you want them extra crunchy. Do not underbake the biscotti, or they won’t be the typical biscotti texture everyone knows and loves.
More Gluten-Free Pumpkin Recipes:
I love making gluten-free biscotti recipe with pumpkin for fall. Here are some more of my favorite pumpkin recipes:
- These cream-filled Gluten-Free Pumpkin Whoopie Pies are delicious.
- This is the only Gluten-Free Pumpkin Cheesecake recipe you will ever need again…it is that amazing.
- These cake-like Gluten-Free Pumpkin Madeleines cookies are full of pumpkin goodness.
- These Gluten-Free Pumpkin Scones are perfect for tea or coffee.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Autumn Gluten-Free Pumpkin Biscotti
Equipment
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- ⅔ cup cane sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 3/4 cups gluten free flour blend, 2/3 cup cane sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 3/4 teaspoon pumpkin pie spice, and 1/2 teaspoon salt; whisk to blend.
- In a smaller bowl, add 1/2 cup pumpkin puree, 1 large egg and 4 tablespoons unsalted butter (partially melted) and mix well.
- Pour the wet ingredients into the dry ingredients and mix. You can also use a stand mixer with a paddle attachment to mix the biscotti dough.
- Place a piece of parchment paper onto a cookie sheet and add the dough.
- Spread the dough out to a 1-inch thick oval.
- Bake for 15 minutes.
- Remove the cookie sheet from the oven. Slice the biscotti into slices.
- Turn the slices on their sides to bake and additional 10 minutes on each side.
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. Other blends will work, but you may need to adjust the moisture level. Because of the pumpkin in the dough, you need a little more flour to absorb moisture so the biscotti turn out crunchy. If the dough seems sticky or wet, add more flour. If the dough is too dry and is crumbly, add more butter.
- If your gluten-free flour blend does not include Xanthan Gum, add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can I use oil instead of butter?
I haven’t tested using oil. I know plant-based butter works. If you try an oil, please come back and let me know how it turns out.
OMG!!! I can’t stop eating them. Sandi, what an easy and yummy treat.
LOL, I have that problem with biscotti too :-). I am really glad you are enjoying the recipe.