Pumpkin Spice Biscotti: Flavor, Pairings, and Fall Rituals

Pumpkin Spice Biscotti is our fall mood in one crunchy bite. Warm cinnamon and spice, a gentle sweetness, and that signature sprinkle of sea salt. It snaps, it dunks, and it turns any coffee break into a little moment you’ll look forward to all season.

Flavor Profile

Expect a clean pumpkin-spice aroma, a crisp golden edge, and a center that stays sturdy in a dunk. The finish is balanced, never too sweet, with a tiny hit of sea salt that lifts every spice note. If you love classic
Almond Biscotti and the bright pop of Cranberry Pistachio, this sits right between them on the flavor spectrum.

A Taste of Fall on Long Island

There’s nothing more beautiful than driving through the Hamptons in the fall. The trees turn every shade of orange, red, and yellow – sometimes forming a canopy that makes you feel like you’re driving through an enchanted movie set. The air is crisp, fresh, and alive with the smell of autumn. Farms line the roads with pumpkins stacked on wagons and displayed at every corner.

And then, if you roll down your window near Briermere Farms, you can actually smell the spice in the air. That’s when you know the season has truly arrived. For me, that drive often ends with pulling over at a local coffee shop to grab a chai latte… and it’s never complete without a few Pumpkin Spice Biscotti to dunk into it.

What’s Inside

We make these biscotti with a blend of cornstarch, rice, tapioca, and potato flours, along with almond flour, egg, and walnuts for richness. A touch of rBST-free milk powder and sea salt flakes round out the texture and flavor. Pumpkin pie spice and a natural pumpkin extract bring the aroma of fall into every bite. The recipe is crafted for flavor first – crisp, balanced, and full of warm spice. Keep the bag sealed or move cookies to an airtight container. Enjoy within a week of opening for the best snap.

A Lesson From My Grandmother

I grew up baking with my grandmother, who believed that ingredients mattered more than anything. She preached about using real anise seed instead of extract, and Belgian chocolate instead of whatever was cheapest. Her lessons stuck with me. So when it came to creating Pumpkin Spice Biscotti, it wasn’t enough to just sprinkle in a little cinnamon and call it done. It had to be a blend of spices that worked together, layered with golden roasted walnuts, and baked with the same love and care she passed down to me. Every bite should taste like fall itself – crisp, comforting, and real.

Best Coffee & Tea Pairings

Light Roast

Highlights cinnamon and vanilla notes.

Medium Roast

Smooths the spice and brings out a little caramel.

Dark Roast & Espresso

Big, bold, and perfect for a dramatic dunk.

Tea Pairings

Try chai for a spice-on-spice match, English Breakfast for balance, or rooibos for caffeine-free evenings.

Simple Serving Ideas

• Set a fall snack board with biscotti, apple slices, dark chocolate squares, and a small bowl of whipped ricotta.
• Crumble over vanilla gelato with a drizzle of honey.
• Make an “affogato biscotti”: warm espresso poured over gelato with biscotti on the side.

Want a full dessert? Try our Biscotti Tiramisu with almond biscotti.

Behind the Bake

I learned to bake from my grandmother in Sicily’s tradition. We keep the recipe honest, the spice blend warm, and the texture true to what biscotti should be. If you’re new here, start with our quick read What Are Biscotti? It explains why the snap matters.

Ready to Try It?

Ready to try Pumpkin Spice Biscotti?
Add a bag to your cart and make your next coffee break a moment.

Dairy-free. Small-batch. Always delicious.

FAQ

Q: Does it pair well with espresso?
A: Yes. The warm spice stands up to bold espresso without getting lost.

Q: How many cookies are in a bag?
A: About 12 cookies in a 7.15 oz bag.

Q: Are they dairy-free?
A: No. Our pumpkin spice biscotti are not dairy-free.

Q: How should I store them?
A: Keep sealed or in an airtight container. Best within a week of opening.