This Coconut-Pumpkin Biscotti recipe is perfect for anyone who loves celebrating fall with pumpkin treats! Get cozy with this delicious, twice-baked cookie with a cup of your favorite coffee or tea.
When I met my husband, over 27 years ago, one of the first thing I found out about him was that he loved coffee. He loved drinking it, having coffee flavored candies or ice cream…even coffee scented candles were a favorite for him (believe it or not). Back then, I didn’t drink it. Well, I did on occasion — here or there when we were out having breakfast, or maybe on a road trip, but it was really no big thing to me.
In about 2008, I experienced my first COLD winter. It was when we were living in Virginia and it pretty much snowed the entire month. Our old house (apparently) wasn’t insulted enough and I struggled to keep it warm without paying thousands of dollars to the electric company. The coldest area of the house was my office space and that’s when I found a way to keep myself warm as I started to work each day: a hot cup of coffee.
David was, and is, my coffeemaker. He makes 99.5% of the cups of coffee I drink…and he makes it PERFECTLY every single time.
Since one of David’s favorite things in life is enjoying a delicious cup of coffee with a baked treat, I decided to make a batch of homemade biscotti. He loves biscotti because it’s able to stand up to frequent dunking in his coffee, so it’s one of my favorite things to make for him.
In the past, I’ve made peppermint biscotti, eggnog biscotti, and even hot chocolate biscotti, but this time I decided to go for one of David’s all-time favorite flavors: coconut! And since I’m a bit fall-crazy right now, I decided to give it some pumpkin enhancements and make a Coconut-Pumpkin Biscotti.
If you have never made biscotti before, you’ll be pleased to know that it’s very simple. If you can mix up a cookie dough, you can mix up biscotti dough. After it’s mixed, you shape the dough into two long rolls, which are flattened out just a bit. In the photo below, you can see how it looks before baking (left) and how it looks after the first round of baking (right).
Biscotti means “twice baked”, so after the first round of baking, you’ll slice the long rolls into pieces as seen below. These pieces are then laid cut-side down and placed back in the oven for their second round of baking.
This is when they get crispier, making them a perfect pairing for dunking in some hot coffee.
After cooling, set your biscotti slices upright and give them a glaze drizzle and a sprinkle of some delicious toasted coconut.
Needless to say, we didn’t waste any time serving these up! David brewed a perfect pot of coffee and we enjoyed our Coconut-Pumpkin Biscotti right away. Dunking and all.
Here is the complete recipe for my Coconut-Pumpkin Biscotti — if you are on Pinterest, be sure to pin it to one of your boards for safe-keeping. Click this PIN IT button to save:Print
Coconut-Pumpkin Biscotti Recipe
- 1/2 cup coconut oil (melted, but not hot)
- 1 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon coconut extract (can substitute vanilla extract)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- cloves Pinch of ground
- 1/2 teaspoon salt
- 1 cup sweetened coconut flakes (divided, toasted)
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- Line a large baking sheet with parchment paper. Preheat oven to 350 degrees F.
- In a large bowl, combine coconut oil, sugar, and eggs with a mixer for about 1 minute or until very well blended. Mix in pumpkin puree and extract, just until blended.
- In a separate bowl, combine flour, baking powder, cinnamon, ginger, cloves, and salt. Working in small batches, mix the flour mixture into coconut oil/sugar mixture until all of the flour mixture has been added to the mixture and is well blended. Fold 1/2 cup of toasted coconut into the dough.
- On a floured cutting board, divide dough in half. Shape each dough half into a long roll, approximately 14″ long. Carefully place rolls on a prepared baking sheet, about 3″ apart from each other. With your hand, press down each roll so that they are approximately 1/2″ high.
- Bake for 25 minutes or until lightly golden brown. Carefully remove from pans and place on cooling racks. Set aside baking sheet, as it will be reused. When biscotti had cooled enough to handle, but is still warm, carefully move them to a cutting board and cut crosswise slices (approximately 1/2″ in size).
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Turn slices over and return to oven to bake for another 10 minutes or until slightly firm (they will continue to firm as they cool) and lightly browned. Transfer to wire racks to completely cool, with tops upwards.
- In a small bowl, mix together powdered sugar and coconut milk. If needed, add more coconut milk to achieve desired consistency.
- To drizzle with glaze: with biscotti pieces no more than 1″ apart from each other on either the wire rack or your baking sheet, tip tines of a fork into the glaze, allowing some of the excess to drip off. In a back and forth sweeping motion, about 6″ above biscotti, allow the glaze to fall in lines on top of the biscotti. Continue until glazed as desired or until all glaze has been used. Immediately top with remaining toasted coconut, pressing just slightly to help it adhere.