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.
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!
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?
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. 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.
- Pumpkin puree – I recommend canned because of the smooth texture. Do not use pumpkin pie filling.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
Step-By-Step Directions:
Step 1: Add your wet ingredients to a mixing bowl and whisk to blend. Do the same in a larger bowl with the dry ingredients.
Step 2: Mix the dry ingredients with the wet ingredients.
HINT: I often use my hands so the dough blends completely. You can also use a standing mixer to whip up your dough.
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.
Step 5: Remove the biscotti from the oven and slice it.
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 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!
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!
Tips and Recipe FAQ:
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.
If your gluten free biscotti crumbled after baking them, you probably let it cool on the pan 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.
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.
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.
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!
More Gluten Free 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 Spice Popovers are perfect for dipping!
Gluten Free Pumpkin Biscotti
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Ingredients
- 1 ¾ cups gluten free flour blend * see note
- â…” cup sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons butter melted
Instructions
- Preheat the oven to 350º F.
- 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-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.
Notes
- 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.
- If your gluten free flour blend doesn’t include Xanthan Gum, add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an air-tight 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, you may need to adjust your moisture levels in your baked goods.
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.
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.
These biscotti are my new favorite Fall treat! So delicious and really easy to make, I had never had a pumpkin variety before!
I am so glad you liked them 🙂
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!
You are so welcome Amanda 🙂