Nothing captures cozy fall flavors quite like Mini Pumpkin Biscotti with Maple Glaze. These crisp, lightly sweet Italian cookies bring together warm spices, real pumpkin purée, and the irresistible aroma of maple. They pair perfectly with hot coffee, tea, hot chocolate, or a glass of cold milk. And because they’re mini, they’re extra cute, extra snackable, and perfect for sharing during autumn gatherings, holidays, or cozy nights at home.

This comprehensive guide covers everything you need: the story behind pumpkin biscotti, essential baking tips, variations, storage instructions, and a step-by-step recipe that’s accessible even for beginners. If you’re looking to elevate your fall baking with a treat that’s festive yet simple, these mini biscotti are exactly what you need!

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🍁 What Are Pumpkin Biscotti?

Traditional biscotti (also known as cantucci) are twice-baked Italian cookies known for their crunchy, dunkable texture. They’re typically made with almonds, citrus zest, or chocolate.

Pumpkin biscotti take the traditional recipe and give it a fall-inspired twist by incorporating:

• real pumpkin purée
• cozy warm spices
• maple glaze or cinnamon sugar

These ingredients add rich fall flavor, subtle sweetness, and a slightly softer bite compared to classic biscotti. Making them mini adds charm, portability, and perfect portion control.

The best part? Pumpkin biscotti make your whole kitchen smell like fall.

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⭐ Why You’ll Love Mini Pumpkin Biscotti with Maple Glaze

These biscotti are a hit for so many reasons:

✔ Warm, cozy fall flavor in every bite

Pumpkin, cinnamon, nutmeg, ginger, and cloves create a classic autumn spice blend.

✔ Twice-baked for perfect crunch

They’re crisp but not hard—ideal for dipping.

✔ Mini size = adorable + convenient

Perfect for gifting, parties, and lunchbox treats.

✔ Maple glaze adds next-level flavor

Sweet, sticky, and beautifully golden.

✔ Easy to customize

Add nuts, chocolate chips, cranberries, or pumpkin seeds.

✔ Long shelf life

Biscotti are one of the best make-ahead treats.

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🎃 Ingredients You’ll Need

Here’s everything you need to make these irresistible mini biscotti.

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Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

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Wet Ingredients

• ¾ cup granulated sugar
• 2 large eggs
• ½ cup pumpkin purée (NOT pumpkin pie filling)
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter (optional, for a richer biscotti)

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Optional Mix-Ins

• ½ cup chopped pecans or walnuts
• ½ cup mini chocolate chips
• ⅓ cup dried cranberries
• 3 tablespoons pumpkin seeds

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Maple Glaze

• 1 cup powdered sugar
• 3–4 tablespoons maple syrup
• ½ teaspoon vanilla
• Optional: pinch of cinnamon

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🍪 How to Make Mini Pumpkin Biscotti (Step-by-Step)

Making biscotti may sound fancy, but it’s incredibly simple. Here’s how to get perfect results every time.

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Step 1 — Preheat Your Oven

Set your oven to 350°F (175°C).
Line a baking sheet with parchment paper.

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Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together:

• flour
• baking powder
• salt
• cinnamon
• nutmeg
• ginger
• cloves

Set aside.

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Step 3 — Whisk the Wet Ingredients

In a large bowl, combine:

• sugar
• eggs
• pumpkin purée
• vanilla extract
• melted butter (if using)

Whisk until smooth.

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Step 4 — Combine the Wet and Dry

Add the dry ingredients to the wet mixture.
Stir with a spatula or wooden spoon until a soft dough forms.

If adding nuts, chocolate chips, or fruit, fold them in now.

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Step 5 — Shape the Mini Biscotti

Divide the dough into two equal portions.
With lightly floured hands, shape each portion into a log about 2–3 inches wide.

For mini biscotti:

• Keep the logs shorter in length
• Slightly flatten the tops for even baking

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Step 6 — First Bake

Bake the logs for 22–25 minutes until they’re firm and lightly golden.

Let them cool for 10–15 minutes.

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Step 7 — Slice into Mini Biscotti

Using a sharp serrated knife, cut the logs diagonally into slices around ½ inch thick.

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Step 8 — Second Bake

Place slices cut-side down on the baking sheet.

Bake for:

• 8 minutes, flip
• 8 more minutes

Adjust time if you want softer or crispier biscotti.

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Step 9 — Cool Completely

Cooling helps the biscotti firm up and become crunchy.

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Step 10 — Maple Glaze

Whisk together the maple glaze ingredients until smooth.

Drizzle over the cooled biscotti.

Let the glaze set for 15–20 minutes.

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🍂 Flavor & Texture Profile

Mini pumpkin biscotti offer the perfect balance of:

• Crunchy exterior
• Slightly tender center
• Warm autumn spices
• Light pumpkin sweetness
• Caramelized maple glaze

They’re less dry and intense than traditional almond biscotti, making them enjoyable even without dipping.

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🍁 Variations to Try

Want to be creative? These flavor twists are amazing:

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1. Maple Pecan Pumpkin Biscotti

Add:

• ½ cup chopped pecans
• extra maple syrup in the glaze

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2. Chocolate-Dipped Pumpkin Biscotti

Dip half of each biscotti in:

• melted dark chocolate
• melted white chocolate with cinnamon
• chocolate + crushed pumpkin seeds

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3. Pumpkin Cranberry Biscotti

Fold in:

• ½ cup dried cranberries
• orange zest in the dough

Pairs wonderfully with tea.

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4. Pumpkin Spice Latte Biscotti

Add:

• 1 teaspoon espresso powder
  Glaze with a coffee-maple drizzle.

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5. Keto-Friendly or Low-Sugar Version

Swap:

• almond flour for half the AP flour
• sugar substitute for sweetener

Pumpkin keeps them moist even with alternative flours.

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☕ What to Serve with Mini Pumpkin Biscotti

These biscotti pair beautifully with:

• Coffee (especially lattes or cappuccinos)
• Chai tea
• Hot cocoa
• Cold brew
• Spiced cider
• Pumpkin spice lattes
• Vanilla ice cream
• Yogurt bowls

You can also serve them:

• on a fall dessert platter
• at holiday brunch
• wrapped in cellophane for edible gifts
• in lunchboxes
• at Thanksgiving or Halloween parties

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📦 Storage Instructions

One of the best features of biscotti is their long shelf life.

Room Temperature

Store in an airtight container for up to 2 weeks.

Refrigerator

Not necessary, but they’ll last up to 1 month.

Freezer

Freeze for up to 3 months.

Defrost at room temperature—no need to reheat.

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🔥 Tips for Perfect Biscotti Every Time

Here’s how to get consistent, bakery-quality results:

✔ Use pumpkin purée, not pie filling

Pie filling contains sugar and spices that throw off the recipe.

✔ Don’t overbake the first time

The logs should be firm but not hard.

✔ Use a serrated knife

This prevents crumbling.

✔ Let them cool before slicing

Warm dough breaks easily.

✔ For extra-crispy biscotti

Bake 2–3 minutes longer on each side during the second bake.

✔ For softer biscotti

Shorten the second bake.

✔ Allow glaze to fully set

This prevents stickiness.

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📌 Frequently Asked Questions

Can I make these gluten-free?

Yes—use a gluten-free 1:1 flour blend. Biscotti texture holds up well with GF flour.

Can I use fresh pumpkin instead of canned?

Yes, but drain excess moisture for a firm dough.

Do pumpkin biscotti get soggy?

No—baking removes extra moisture and creates a stable crunch.

Can I double the recipe?

Absolutely—they’re great for gifting!

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🍁 Final Thoughts: Your New Favorite Fall Cookie

Mini Pumpkin Biscotti with Maple Glaze are everything you want in an autumn treat—warmly spiced, perfectly crunchy, sweetened with real maple, and unbelievably easy to make. Whether you’re baking for your family, preparing holiday gifts, or simply treating yourself to a cozy fall snack, these biscotti deliver seasonal comfort in every bite.

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