This gluten free pumpkin biscotti is crunchy and has the perfect amount of pumpkin spice for fall. Dip these amazing cookies in a hot cup of 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.
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!
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 that had those yummy fall flavors we crave. Needless to say, these were a hit, and I will be making them time and time again. 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? It’s like when I taste pumpkin anything it takes me back to the good days spending time with family. Plus, it makes me want to take my own kiddos and make even more memories with them. All while enjoying pumpkin!!
If you are hitting up your local pumpkin patch and are dreading the idea of dining out, take a look at my guide How To Eat Gluten Free Anywhere + Best Gluten Free Diet Tips. You will thank yourself later, and the trip will be more enjoyable when you don’t have to worry as much about how to handle eating out.
If you love my gluten free pumpkin biscotti, check out some of my other delicious pumpkin recipes:
- Gluten Free Pumpkin Whoopie Pies
- The Perfect Gluten Free Pumpkin Cheesecake
- Fall Time Gluten Free Pumpkin Madeleines
- Easy Gluten Free Pumpkin Spice Popovers
Are you ready to try making these crunchy gluten free pumpkin biscotti for yourself?
- Gluten free flour blend
- Pumpkin puree
- Cinnamon and pumpkin pie spice
How to make gluten free pumpkin biscotti:
Add your wet ingredients to a mixing bowl and whisk to blend. Do the same in a larger bowl with the dry ingredients.
Pour the dry ingredients into the wet ingredients and mix well. Tip: I often use my hands so the dough blends completely. You can also use a standing mixer to whip up your dough.
Your pumpkin biscotti dough will be a bit stiff.
Shape your dough into an oval on a piece of parchment paper. Bake at 350F degrees for 20 minutes.
Remove the biscotti from the oven and slice it.
Turn the pieces on their side and bake an additional 10 minutes. If the biscotti isn’t hard (it will depend on how thickly you sliced your biscotti) you may want to flip it and bake on the other side an additional 5 minutes.
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 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!
Why Are Biscotti So Hard?
If you have never had a biscotti before you might be surprised that they are hard and crunchy, biscotti are actually intended to be hard. They are perfect for dipping into hot beverages like coffee, hot chocolate, or tea. Try them, and you are going to be addicted to them!
How Long Do Biscotti Keep?
Usually, these gluten free biscotti cookies will last around 1-2 weeks if they are kept in an airtight container. It’s essential to keep them away from any sort of moisture or steam. Otherwise, they will get soft and will spoil.
Why Did My Biscotti Crumble?
If your gluten free biscotti crumbled after baking them, then you probably let it cool on the pan too long. You should only let them set a couple of minutes before cutting them. Always use a serrated knife and never let them 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, then it’s probably due to not being baked long enough. You can always bake them a little longer than what the recipe says if you want them extra crunchy. Just 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, just remove from the freezer and set on counter until they have defrosted.
Looking for cookie recipes? Check out a few of our top gluten free cookie recipes:
- Gluten Free Snickerdoodle Cookies
- Old Fashioned Gluten Free Molasses Cookies
- Quick & Easy Gluten Free Sugar Cookies
- Gluten Free Oatmeal Raisin Cookies
- 1 3/4 cups gluten free flour blend
- 2/3 cup sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
- Preheat the oven to 350F degrees.
- In a bowl, add the dry ingredients and whisk to blend.
- In a larger bowl, add the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Place a piece of parchment paper onto a cookie sheet and add the dough.
- Spread the dough out to a 1/2 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.
If your gluten free flour blend doesn't include Xanthan Gum, add 1 teaspoon.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 231 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 39mg Sodium: 249mg Carbohydrates: 39g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 4g