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 pumpkin, check out some of my other delicious 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!
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
Add your wet ingredients to a mixing bowl and whisk to blend. Do the same in a larger bowl with the dry ingredients.
I have tested two gluten free flour blends in this recipe. I liked King Arthur Gluten Free Measure for Measure and Bob's Red Mill 1 to 1 Gluten Free Flour Blend. This doesn't mean other blends won't work, I just haven't tested any others. Try to avoid flour blends that are high in starch.
As always, if your blend does not contain Xanthan Gum, you will need to add 1 teaspoon.
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 (about 1 inch thick) on a piece of parchment paper. Bake at 350 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!
If you prefer something a little softer, but still with that biscotti crunch, give this easy Gluten Free Mandelbrot Cookie recipe a try!
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.
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.
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.
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
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Pumpkin Biscotti
- 1 3/4 cups gluten free flour blend * see note
- 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 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.
- 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.
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