Gluten-Free Pumpkin Spice Biscotti with White Chocolate
Twice-baked Italian cookies get a fall makeover with warm pumpkin pie spices and creamy pumpkin puree, creating perfectly crunchy biscotti ideal for dunking in coffee or tea. The gluten-free flour blend ensures everyone can enjoy these treats, while coconut sugar adds subtle sweetness that complements the earthy pumpkin flavor. Optional white chocolate dipping transforms these from simple cookies into bakery-worthy confections. Perfect for autumn gatherings, holiday gift-giving, or cozy weekend baking sessions. The double-baking method creates the signature crisp texture that makes biscotti irresistible for dunking.
Ingredients
- 1 ½ cup gluten free flour
- ¾ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ⅓ cup pumpkin puree
- ½ cup white chocolate chips(optional)
- 4 oz white chocolate bar(optional)
- 2 tablespoons refined coconut oil
Instructions
- 1
Preheat oven to 350F and line baking sheet with parchment paper
- 2
Mix gluten free flour, coconut sugar, pumpkin pie spice, baking powder, and salt in large bowl
- 3
Add eggs and pumpkin puree to dry mixture and stir with fork or electric hand mixer until thick, sticky dough forms
- 4
Flour hands and shape dough into rectangle about 10-12 inches long and 1/2 inch thick on parchment-lined rimmed baking sheet
- 5
Bake for 25 minutes then remove and cool completely on baking sheet for one hour
- 6
Slice cooled biscotti into desired thickness using serrated knife
- 7
Turn oven to 300F and lay cookies flat on baking sheet
- 8
Bake 30-40 minutes, flipping after 20 minutes
- 9
Allow to cool completely
- 10
Melt white chocolate with coconut oil and dip biscotti ends if desired
- 11
Refrigerate dipped biscotti 5-10 minutes to set chocolate
Tips
Flour your hands well when shaping the dough to prevent sticking, as this dough is naturally sticky from the pumpkin puree.
Cool the first bake completely for the full hour before slicing - this prevents crumbling and ensures clean cuts.
Adjust second baking time based on thickness - thicker slices need closer to 40 minutes for proper crunch.
Good to Know
Store in airtight container at room temperature for up to one week
Can be made up to 3 days ahead, store undecorated and add chocolate just before serving
Serve with coffee, tea, or hot chocolate for dunking
Common Mistakes
Let first bake cool completely before slicing to avoid crumbling
Don't skip flouring hands when shaping to prevent sticking
Watch second bake carefully as thickness affects timing
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the white chocolate?
Absolutely! The biscotti are delicious plain or you can substitute with dark chocolate, nuts, or dried fruit for different flavors.
What if I don't have pumpkin pie spice?
Make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves.
How long do these keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.