The Best Homemade Sourdough Pumpkin Biscotti Recipe
This sourdough pumpkin biscotti is the perfect fall treat with an afternoon espresso. Light and crisp, you will find yourself grabbing more than one!
With fall comes the pumpkin everything in our home. I love to make as many recipes as possible using pumpkin puree as we grow several pumpkins each year.
*This post contains affiliate links meaning I may make a small commission on sales at no extra cost to you*
Biscotti is a twice baked Italian cookie. I have a traditional biscotti recipe made with sourdough here: Sourdough Biscotti
The addition of pumpkin and spices make for a biscotti that has all the fall flavors! These are basically a sourdough pumpkin cookies! What could be better?
If you are new to sourdough and want to make your own sourdough starter, click here: How to Make a Sourdough Starter
Why you will love this recipe for sourdough pumpkin biscotti
This recipe uses either active sourdough starter or sourdough discard making it convenient and easy to whip up on a moments notice.
The addition of sourdough starter to this biscotti recipe adds a depth of flavor that is unmatched.
A wholesome, from scratch recipe using simple ingredients you may already have on hand.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours and is bubbly and active.
What is Sourdough Discard?
Sourdough discard is starter that has not been fed recently and may have a liquid on top and smell of acetone.
You can still use it in recipes, but it may take longer to rise dough using discard.
What you will need to make this sourdough biscotti
Flour
I used freshly milled spelt for this recipe. You can use all purpose flour, bread flour, or whole wheat flour.
This is the grain mill I have used for years: Nutrimill Classic Grain Mill
Sourdough Starter
You can use either active sourdough starter or sourdough discard for this recipe.
Sugar
I used raw organic cane sugar in this biscotti. You can use brown sugar or white sugar.
Pumpkin Puree
We raise so many pumpkins on our Homestead, so I made homemade puree. Canned pumpkin puree will work just fine. I would caution you to not use pumpkin pie filling as it is already sweetened.
Olive Oil
Use an organic extra virgin olive oil if possible.
Salt
Vanilla Extract
Eggs
Pumpkin Pie Spice
The quint essential ingredient for pumpkin flavor.
Full ingredient amounts in recipe card below
Step by Step Instructions for making this Sourdough Pumpkin Biscotti
In a large mixing bowl, combine the sourdough starter, olive oil, pumpkin puree, eggs, and vanilla extract.
In another large bowl, add the flour, salt, pumpkin spice, and sugar. Mix well.
Add the dry ingredients to the wet ingredients. Mix just until combined. Do no over mix as this will make a tough cookie.
You are aiming for a cookie dough consistency with your biscotti dough.
Alternatively, you can mix the biscotti dough in a bowl of a stand mixer with a paddle attachment. This is the stand mixer I use and just love: Nutrimill Artiste Mixer
You could also use a hand mixer for this. Just keep in mind to not over mix the dough.
At this point you can put the dough in the fridge covered with plastic wrap for up to a week. Leave for at least 12 hours for a long fermented option.
You can also bake these right away.
Preheat the oven to 350 degrees F.
Divide the dough into 2 pieces.
Shape into 2 logs that is 3-4 inches wide.
Place on a prepared baking sheet or cookie sheet lined with parchment paper.
Place the logs in the fridge for 30 minutes or until the oven is preheated.
Bake the logs for 30 minutes for the first bake.
Allow to cool for at least 10-15 minutes on a cooling rack.
Slice the logs with a serrated knife to slices that are 1/2-3/4 inch thick.
Place back on a parchment lined baking sheet and put back in the oven for 20-25 minutes flipping at least once during that time for the second bake.
The biscotti will be lightly golden brown. The baking time may vary depending on your oven.
Allow the biscotti to cool on a wire rack.
For another pumpkin recipe I just love, click here: Sourdough Pumpkin Cobbler
Storage Tips
Store in a plastic bag or airtight container at room temperature for 3-5 days.
Sourdough Pumpkin Biscotti
Ingredients
- 3 1/2 cups flour
- 1/2 cup sourdough starter
- 1 cup sugar
- 1/2 cup pumpkin puree
- 2 eggs
- 1/4 cup olive oil
- 1 tsp salt
- 2 tsp vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine the starter, eggs, olive oil, and pumpkin puree.
- In a separate bowl, combine the flour, sugar, salt, and pumpkin spice.
- Add dry ingredients into the wet ingredients and mix just until combined. Do not over mix.
- Divide the dough into 2 equal parts and form into a log shape that is approximately 3-4 inches wide
- You can put the logs in the fridge to chill while the oven is preheating. Alternatively you can leave the dough in the fridge for up to a week for a long fermented version of the recipe.
- Bake the logs for 30 minutes.
- Remove and allow the logs to cool for 10-15 minutes.
- Slice with a serrated knife each log into 1/2-3/4 inch thick slices.
- Place these slices on the baking sheet and allow to bake an additional 20-25 minutes flipping halfway through or until lightly golden brown.
- Allow to cool completely on a wire rack.
