Pumpkin Spice Latte Biscotti

I’ve been drinking more than my fair share of coffee lately.


I don’t know whether it’s the cold weather, my chronic state of sleep deprivation or the excessive advertising campaigns by Dunkin and Starbucks, but I’ve been drinking tons of coffee lately, and it’s 95% pumpkin flavored. I’m definitely not complaining.


At first, coffee and pumpkin don’t seem like an intuitive combination, but there’s something about the warm fall spices combined with bitter, comforting flavor of coffee that just works. It’s heaven in a cup, I tell you, and I want to recreate it in any foodstuff that I can.


Enter these biscotti. Biscotti are the perfect cookie for dunking in coffee, so I figured they absolutely had to be amazing when made in to pumpkin spice latte form a la Starbucks. Not to brag, but I was totally right.


I love the hint of coffee in these, and the pumpkin flavor is obviously my fave right now. Dip these in a a latte, or better yet, a pumpkin spice latte, and you have yourself an amazing little bite of fall.


If you’re drinking as much pumpkin coffee asI am right now (as a nurse, I can’t endorse how healthy this habit is, but I can totally tell you it’s delicious) you’re going to need  need a little sweet to go along with it. Whip these up, like, yesterday… pumpkin coffee has never had a better side kick.

Pumpkin Spice Latte Biscotti
Prep time
Cook time
Total time
  • 2 ½ cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tbsp espresso powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp ginger
  • ½ cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp espresso powder
  • 1 cup confectioners sugar
  • 1 tbsp water (plus more if needed)
  1. Preheat oven the 350 F and line a baking sheet with parchement paper and grease slightly. Whisk together the dry ingredients (from flour to ginger) in a large bowl. Stir in the eggs, pumpkin and vanilla until well combined. Pour out on to a floured surface and knead lightly. Form in to two logs that are about ½ inch thick. Place in oven and bake for 20-24 minutes.
  2. When the centers are firm to the touch, remove from oven and let sit for 15 minutes. Decrease oven temperature to 300 F.
  3. Slice the biscotti so that they are about an inch wide. Distribute over baking sheet and bake for another 15-20 minutes. Let cool completely.
  4. For the glaze, simply combine the espresso powder, sugar and water. If the glaze is too thick, add just the tiniest bit more water. Drizzle over the biscotti and let harden. Enjoy!




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