This gluten free pumpkin biscotti is crunchy and has the perfect amount of pumpkin spice for fall. Dip these yummy cookies in a hot coffee or tea, and you will be in food heaven. If you are craving pumpkin everything, this is the biscotti recipe you have been dreaming of. 

Gluten free pumpkin biscotti in a silver pail serving container.

I haven’t kept it a secret that we love pumpkin at the Fearless Dining House. We are also fans of biscotti cookies too. So, I wanted to play around in the kitchen until I developed a gluten-free biscotti with those yummy fall flavors we crave.

Needless to say, these were a hit, and I will be making them repeatedly. It’s like you have a bit of Italy right in your dining room, too. Yum! Isn’t it funny how tasting and smelling certain things takes you back to a different time? When I taste pumpkin, anything, it takes me back to the good days of spending time with family.

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. If you love pumpkin as much as we do, you will want to try all of my delicious gluten free pumpkin recipes!

OMG!!! I can’t stop eating them. Sandi, what an easy and yummy treat.”

Bonnie r., Blog comment

Allergen Information:

This pumpkin biscotti recipe is gluten-free, soy-free, nut-free, and oat-free. To make this recipe dairy-free, substitute the butter for vegan butter.

A piece of pumpkin biscotti on a coffee mug.

If you are a big fan of biscotti, you will want to try my classic Gluten Free Biscotti or this Gluten Free Almond Biscotti recipe, too! Are you ready to make these crunchy gluten free pumpkin biscotti for yourself?

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe using the two flour blends listed above. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
  • Sugar – Use cane sugar.
  • Baking Powder – Use aluminum-free baking powder.
  • Eggs – Use size large.
  • Pumpkin Puree – I recommend canned because of the smooth texture. Do not use pumpkin pie filling.
  • Butter – Use unsalted butter.

Step-By-Step Photos and Directions:

The pumpkin biscotti wet ingredients in a bowl.

Step 1: Add the wet ingredients to a large mixing bowl and whisk to blend. Then, add the dry ingredients to a larger bowl and whisk to combine.

The dry ingredients on the wet ingredients ready to mix.

Step 2: Mix the dry ingredients with the wet ingredients.

HINT: I often use my hands to mix the dough completely. You can also use a standing mixer with a paddle attachment to whip up your dough.

The pumpkin biscotti dough.

Step 3: Your pumpkin biscotti dough will be a bit stiff.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Shaping the biscotti dough on a piece of parchment paper.

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.

Slicing the partially baked biscotti.

Step 5: Remove the biscotti from the oven and slice it. 

Baking biscotti on its side.

Step 6: Turn the pieces on their side and bake for 10 minutes. 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.

Optional Tips:

Yes, like most of my recipes, these tasty gluten free pumpkin biscotti’s can be adjusted to add even more flavor. Try some of these scrumptious variations.

  • White chocolate chips – Drizzle melted white chocolate chips on the biscotti for a fun flavor.
  • 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 in 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!

Frequently Asked Questions:

How long do biscotti keep fresh?

Usually, these gluten free biscotti cookies will last around 1-2 weeks if kept in an airtight container. It’s essential to keep them away from any moisture or steam. Otherwise, they will get soft and will spoil.

Why did my biscotti crumble?

If your gluten-free biscotti crumbles after baking them, you probably let it cool on the pan for too long. You should only let them set 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 fall apart and be crumbly every time.

Why is my biscotti soft?

If your gluten free pumpkin biscotti is soft, it’s probably due to not being baked long enough. You can always bake them longer than the recipe says if you want them extra crunchy. Don’t underbake them, or they won’t be the typical biscotti texture everyone knows and loves.

Can you freeze biscotti?

Yes, absolutely, you can freeze biscotti cookies! Just keep them in a freezer bag or 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.

A piece of biscotti on a napkin.

More Gluten Free Pumpkin Recipes:

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!

Gluten free pumpkin biscotti in a silver pail serving container.

Gluten Free Pumpkin Biscotti

Sandi Gaertner
A simple gluten free pumpkin biscotti recipe that goes perfectly with tea or coffee.
5 from 5 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 8 slices
Calories 217 kcal


  • 1 ¾ cups gluten free flour blend * see note
  • 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


  • Preheat the oven to 350º F.
  • In a large mixing bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients 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.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t include Xanthan Gum, add 3/4 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1sliceCalories: 217kcalCarbohydrates: 38gProtein: 4gFat: 7gSaturated Fat: 4gCholesterol: 36mgSodium: 205mgPotassium: 90mgFiber: 3gSugar: 18gVitamin A: 2588IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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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.

5 from 5 votes (4 ratings without comment)

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Recipe Rating


  1. These biscotti are my new favorite Fall treat! So delicious and really easy to make, I had never had a pumpkin variety before!

  2. I love baking cookies for everyone, but I’m always at a loss as to what delicious things to make for my gluten free friends. I can’t thank you enough for the recipe bits a big hit!