Pumpkin Spice Sourdough Biscotti - perfect Thanksgiving treat!
There’s something special about a recipe that connects comfort, sustainability, and a touch of indulgence. This pumpkin spice sourdough biscotti brings all of that together in one crisp, golden slice. Whether you’re a seasoned baker with a jar of bubbling starter on the counter or someone who’s just getting curious about sourdough, this recipe transforms that leftover discard into something elegant, snackable, and delightfully versatile.
The combination of olive oil and brown sugar gives these pumpkin spice sourdough biscotti a tender richness that balances the usual crunch. Olive oil adds fruity depth while the brown sugar provides caramel notes that pair perfectly with dark chocolate or a cup of coffee. The texture lands somewhere between the classic crisp pumpkin spice sourdough biscotti and a more rustic cookie—especially if you choose to long ferment the dough for added flavor and digestibility.
Long or Short Fermentation makes delicious Pumpkin Spice Sourdough Biscotti
Fermentation isn’t just about flavor—it’s also about function. Allowing the dough to rest and ferment in the fridge (anywhere from several hours to overnight) gives the wild yeast and bacteria time to break down gluten and sugars. This process can make the pumpkin spice sourdough biscotti gentler on your digestive system, increase nutrient availability, and deepen the tangy undertones that sourdough lovers crave. Think of it as a small step toward better gut health that fits beautifully into your baking routine.
If you’re short on time, though, don’t worry. You can bake the biscotti right away after a quick 30-minute chill. The results will still be delicious: lightly sweet, perfectly crisp, and ready to dip in your favorite coffee, tea, or even a little dessert wine. The long ferment just gives you the option to let nature do its quiet, beneficial work in the background.
Notes about Mixing and Dipping
When it comes to shaping, don’t fuss too much. Just pat the dough into a rustic round or log about half an inch thick on a parchment-lined half sheet pan. The key is to avoid overmixing—this keeps your biscotti tender and prevents a tough bite. After the first bake, a quick slice and second bake will dry them into the perfect texture for dipping.
And speaking of dipping, don’t skip the chocolate. A simple temper ensures your coating stays glossy and crisp, without melting in your hands. The trick is to melt two-thirds of your chocolate to 120ºF, then stir in the remaining third to bring the temperature down to around 100ºF. Once smooth and shiny, dip each biscotti edge and let them set at room temperature. It’s a small step that makes these treats bakery-worthy.
Whether you enjoy them freshly baked or fermented for deeper flavor, these pumpkin spice sourdough biscotti bridge the best of both worlds: traditional technique and modern nutrition. They’re a thoughtful way to reduce waste, nurture your gut, and bring a little homemade beauty to your daily cup.
Pumpkin Spice Sourdough Biscotti
Equipment
- 1 1/2 Sheet Pan
- 1 1/2 Sheet Parchment
- 1 Sharp Knife
- 1 Stand Mixer (or bowl/spoon)
Ingredients
- 1/3 Cup Brown Sugar (raw, if possible, but refined is fine)
- 1/4 Cup Olive Oil
- 2 Whole Eggs
- 1/2 Cup Sourdough Discard
- 1 Teaspoon Vanilla Extract
- 3 Cups All Purpose Flour (non-bromated, unbleached - but any AP flour will work)
- 1 Teaspoon Salt
- 2 Tablespoon Pumpkin Spice Seasoning
- 1 Cup White Chocolate Wafers
Instructions
- In Kitchen Aid Stand Mixer with paddle attachment (or in a bowl with a spoon), beat 1/3 cup brown sugar with 1/4 cup olive oil and 2 eggs.
- Beat in 1/2 cup sourdough discard and 1 teaspoon of vanilla.
- Work in 3 cups all purpose flour slowly. DO NOT OVERMIX. Add in 1 teaspoon of salt and 2 tablespoons of pumpkin spice seasoning.
- Spread on a parchment lined 1/2 sheet to about 1/2" thick. We try to make this a rectangle, but an oval shape would work, too.
- Fridge at least 30 mins or up to a couple days for even better fermentation benefits.
- Bake 350° for 30 mins. Cool. Cut with a serrated knife to approx 5" x 2" pieces. You can really make this part however you'd like, but be mindful the skinnier they are, the faster they'll bake on the second bake.
- Once cut into pieces, bake again for 20 mins. Turn them on their side before putting back in the oven. At the 10 minute mark, turn them on the other side. This will promote more even browning.
- Cool completely before dipping in chocolate. Melt 2/3 cup white wafers in a double boiler to 120° and then add the last 1/3 cup of white chocolate wafers. Take to 100°. Dip each biscotti in the chocolate pot - or spread it on with an offset spatula. Sprinkle with pumpkin spice seasoning to garnish and make it pretty. Let them cool completely.
- Enjoy dipped in coffee or our homemade hot cocoa!