Recipe: Pumpkin Biscotti


In preparation for Thanksgiving we give you an awesome recipe for Pumpkin Biscotti that was showcased on SortedFood by @will_fett and Ben gets a helping hand from Barry Lewis!


  • 120 g golden caster sugar
  • 60 g softened salted butter
  • 1 medium egg
  • 100 g pumpkin purée
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 pinch of ground clove
  • 1 pinch of ground nutmeg
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 320 g plain flour
  • 1 handful of pecan nuts
  • 1 handful of dried cranberries
  • 100 g dark chocolate
Preheat an oven

Step 1

Preheat An Oven

Preheat an oven at 170°C.

Step 2

Mix The Dough

Beat the sugar, spices, egg, pumpkin and melted butter together until smooth. Add in the flour and baking powder and mix until fully combined.

Step 3

Shape And Bake

Shape the dough into one long, flat log on the largest, lined baking sheet you have. Bake for 30 minutes, then allow to cool.

Step 4

Slice And Bake Again

Slice the log into 1cm thick pieces and lay them out on a baking tray. Lower the temperature of the oven down to 160°C and bake the biscuits for a second time for 20 minutes, turning them over halfway through. Allow to cool.

Step 5


Scatter the cranberries over the cooled biscuits and drizzle the melted dark chocolate over the top to stick them to the biscuit. Serve once set.

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