This post may contain affiliate links. Please read our disclosure policy.
Meet my new favorite fall obsession: Iced Pumpkin Biscotti. Imagine the cozy warmth of pumpkin spice, the crunch of pecans, the sweetness of dates, and a drizzle of pumpkin-spiced icing to seal the deal. It’s the perfect treat for dunking in coffee, nibbling as an afternoon pick-me-up, or impressing your friends at the next fall gathering. And yes, they’re easier to make than you think (I promise!).
Biscotti may sound fancy, but at heart they’re humble Italian cookies designed to be dunked into a warm latte! These Iced Pumpkin Biscotti start with a buttery dough mixed with dates and pecans, then baked twice for that signature crisp texture. A quick drizzle of pumpkin spice icing takes them over the top.
❤️ Why You’ll Love Iced Pumpkin Biscotti
Biscotti may look fancy, but at heart they’re humble Italian cookies that pack twice the crunch. These pumpkin-spiced beauties start with a buttery dough mixed with dates and pecans, then baked twice for that signature crisp texture. A quick drizzle of pumpkin spice icing takes them over the top. They’re festive, fragrant, and ideal for fall—though honestly, you’ll want them all year long.
🍲 Ingredients
What I love about these Iced Pumpkin Biscotti is how each ingredient plays its part in making them taste—and look—like autumn in cookie form.
🍂 All-purpose flour gives the biscotti their sturdy structure and that crunchy bite.
🍁 Pumpkin spice brings the warm, cozy notes of cinnamon, nutmeg, ginger, and cloves.
✨ Baking powder ensures just the right lift for the dough.
🧂 Kosher salt balances all the sweetness and sharpens the flavors.
🧈 Butter adds richness and helps create a tender base.
🍬 Granulated sugar and dark brown sugar combine for sweetness with a hint of molasses depth.
🥚 Eggs bind everything together and add a little chew to the crunch.
🎃 Canned pumpkin lends moisture and that classic fall flavor.
🌿 Vanilla extract ties the flavors together with subtle sweetness.
🌴 Dates add little pops of caramel-like chewiness.
🥜 Pecans bring the perfect nutty crunch.
🍮 And finally, the pumpkin spice icing (made with confectioners’ sugar, pumpkin spice, butter, vanilla, and milk) gives each biscotti its irresistible finish.
👩🍳 How to Make Iced Pumpkin Biscotti
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Mix together your dry ingredients—flour, pumpkin spice, baking powder, and salt—and set them aside. In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then mix in the canned pumpkin and vanilla. Slowly add your dry mixture until a dough forms, then fold in the chopped dates and crushed pecans.
On a floured surface, roll the dough into a ball and divide it into two equal halves. Shape each half into a log about 12 inches long. Place them on your baking sheet, flatten slightly, and bake until golden.
After a short cooling break, slice the logs into thick biscotti pieces, lay them on their sides, and bake again until crisp. Once cooled, drizzle them with pumpkin spice icing—and try not to eat them all in one sitting.
🪄 Tips and Tricks
- Use a serrated knife for slicing after the first bake—it makes for cleaner cuts.
- Don’t overbake on the second round—they’ll crisp up as they cool.
- Let the biscotti cool fully before drizzling with icing (or you’ll end up with melted puddles).
- For a stronger pumpkin flavor, add an extra tablespoon of canned pumpkin—but balance with a bit more flour.
🗒 Variations/Substitutions
These Iced Pumpkin Biscotti can easily be customised to your taste!
- Swap pecans for walnuts or hazelnuts.
- Sprinkle orange zest into the icing for a bright citrusy kick.
- Dip half the biscotti in melted white chocolate instead of the pumpkin icing.
- Replace dates with dried cranberries or raisins.
- Swap butter for coconut oil if you want a dairy-free version.
- Try maple syrup instead of dark brown sugar for a lighter sweetness.
🗒 You May Also Like
If you like these Iced Pumpkin Biscotti, you may also enjoy…
- My recipe for easy Almond Biscotti
- My easy recipe for Cannoli Pie!
👝 How to Store Leftovers
Keep these pumpkin biscotti in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (without icing) for up to 3 months, then drizzle after thawing.
How to Reuse Leftovers
- Crumble over yogurt for a sweet breakfast crunch.
- Use as the base of a pumpkin parfait with whipped cream and layers of icing.
- Crush and sprinkle on top of ice cream (trust me on this one).
🤔 Common Questions
Why do biscotti get baked twice?
That’s what gives them their signature crunch! The first bake cooks the dough, and the second bake dries them out.
Can I skip the icing?
Of course—they’re delicious plain, but the icing makes them extra festive.
What’s the best way to enjoy biscotti?
With coffee, tea, or a glass of vin santo (if you want to do it the Italian way).
Iced Pumpkin Biscotti
Ingredients
- 2 ½ cups all-purpose flour
- 3 teaspoon pumpkin spice
- 1½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 eggs
- ¼ cup canned pumpkin
- 1½ teaspoons vanilla extract
- ½ cup dates, chopped
- ½ cup pecans, crushed
Pumpkin Icing
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp pumpkin spice
- 1/2 tablespoon butter, melted
- ¼ tsp of kosher salt
- 1 tablespoons milk
Pumpkin Biscotti
Instructions
- Preheat oven to 350°F
- In a large bowl, mix all-purpose flour, pumpkin spice, baking powder, and salt. Set aside
- Add all the sugar and butter to a large bowl or a standing mixer. Use a hand mixer or a standing mixer to cream the softened butter and sugar until light and fluffy. Next, mix in eggs one at a time. Once the eggs are fully incorporated, mix in the pumpkin and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, and continue mixing until a dough forms. Turn off the mixer and add the dates and pecans. Gently mix them into the dough.
- Turn the dough out onto a lightly floured surface and roll it into a ball. Divide the dough ball in half. Roll each half into a 12-inch-long log.
- Transfer both logs to a large parchment or silicon-lined baking sheet. Flatten each log so that it’s 12 inches long, 3 inches wide, and ¾ inch high.
- Bake for 25 minutes on the middle rack, then let cool slightly. Use a sharp knife to slice the logs into 1-inch-wide pieces.
- Turn each piece on its side and bake for another 15 minutes.
- In a small bowl, mix all of the Pumpkin Icing Ingredients and set aside.
- Once the biscotti have cooled, drizzle pumpkin icing over the biscotti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and makes plenty to share. Love the fall and this biscotti!
So glad you enjoyed them!
I made your pumpkin BISCOTTI’s today and they came out GREAT. I haven’t even done the drizzle frosting yet. Thank you!!!
Love hearing that!!
I MADE THIS BISCOTTI RECIPE TONIGHT, SECOND BAKE JUST CAME OUT OF THE OVEN. AND BOY OH BOY ARE THEY GOOD! CAN’T WAIT FOR MY MORNING COFFEE! FOR ANYONE BROWSING BISCOTTI COOKIES, MAKE THESE!! YOU WON’T BE DISAPPOINTED!!
Christina!! You just made my day!!