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.
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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 or 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.
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?
Flour Blends Tested:
- 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.
- 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:
Step 1: Add the wet ingredients to a large
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.
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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.
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 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:
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 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 always fall apart and be crumbly.
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.
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 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!
Gluten Free Pumpkin Biscotti
Ingredients
Equipment
Method
- 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.
Nutrition
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 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These cookies will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
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.