Gluten-Free Pumpkin Spice Biscotti
Prep time
Cook time
Total time
Serves: 2 dozen
  • ¼ cup melted coconut oil
  • ⅔ cup packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup pumpkin purée (not pumpkin pie filling!)
  • 2 cups gluten-free all purpose flour blend
  • ½ teaspoon xanthun gum (omit of your blend already contains it)
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon pumpkin pie spice*
  • pinch of black pepper
  • ½ teaspoon salt
  • 1 tsp baking soda
  • ½ cup white chocolate chips (dairy-free)
  1. Preheat your oven to 300 degrees F. Line a standard baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix the coconut oil, brown sugar, egg, vanilla extract, and pumpkin puree together on medium speed for about 1 minute.
  3. In a separate bowl, combine the gluten-free flour blend, xanthan gum (if needed), cinnamon, pumpkin pie spice, black pepper, salt, and baking soda, mixing well.
  4. Add half of the dry ingredients to the wet, mix well, and then add the remaining dry ingredients, mixing for about 30 seconds on medium speed, or until very thoroughly combined.
  5. Turn the dough out onto your baking pan, and form into one long log, a few inches shy of the pan on either end. If you want smaller, bite-sized cookies, form two long logs.** Slightly wetting your hands will help keep the dough from sticking to them as you are forming the log.
  6. Bake at 300 degrees for 35 minutes. Remove from the oven, and allow the cookies to cool for about 5-10 minutes.
  7. Very carefully cut the logs into cookies, with each cut being about ¾ inch deep. Turn the cookies onto one side.
  8. Return to the 300 degree oven and bake for another 20 minutes, or until hard. Remove from the oven, and allow the cookies to cool completely on the baking sheet.
  9. If desired, melt white chocolate and drizzle over the biscotti, or dunk the biscotti in the white chocolate, and then allow it to set before indulging.
  10. Enjoy!
* Make your own:
** If making two thinner logs, reduce the first bake time to 25 minutes, keeping the second bake time the same.
Recipe by Grain Changer at