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Pumpkin Biscotti

My favorite fall item at Trader Joe's is their pumpkin biscotti. But by making it at home, I have control over the ingredients and make sure there are no preservatives! This is inspired by King Arthur but with some changes in quantities of spices and reducing the sugar.

I use French all-purpose flour for this recipe instead of typical grocery store flour. Why? There seems to be a common theme among Americans traveling to Europe where they suddenly find themselves easily able to digest the pastries and bread from the local bakeries, while at home they are gluten-free due to intolerance. The difference is in the type of wheat grown in the US vs. Europe. American flour tends to be made from hard, red wheat which is also higher in gluten content, compared to the softer European flour which has a lower gluten content. So if you find yourself cutting out all gluten from your diet, maybe try a European flour and see if that helps!

This recipe isn't necessarily a cycle-syncing recipe, but rather a fun fall treat to eat that has better ingredients than the store-bought alternative. However, if we are tying it into cycle syncing, then I would consider this as a luteal phase recipe due to the use of pumpkin. During the luteal phase, you want to focus on fiber-rich foods to support the large intestine in flushing out excess estrogen and consume nutrient-dense food as your body's metabolism naturally speeds up.

The ingredient list is inspired by and the method/instructions are taken from that website. It's a great recipe, I just wanted to add a few tweaks!

Pumpkin is high in fiber and is anti-inflammatory, which aids the body in the process of metabolizing estrogen. It’s also high in vitamin E which can help improve luteal bloodflow and raise progesterone levels.


Pumpkin Biscotti

Serves: 30 Active Time: 15 minutes Total Time: 1 hour 20 minutes



  • 4 tbsp butter, softened

  • 1/2 cup sugar

  • 2 tbsp cinnamon

  • 1 tsp ginger

  • 1 tsp nutmeg

  • 1/4 tsp nutmeg

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 large egg

  • 1/2 cup pumpkin purée

  • 2 cups flour (I use French all-purpose flour)


1. Preheat the oven to 350°F. Lightly grease one large (about 18" x 13") baking sheet.

2. In a medium-sized bowl, whisk the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

3. Beat in the egg and pumpkin purée. Then slowly add the flour, 1/3 cup at a time, stirring until smooth; the dough will be sticky.

4. Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.

5. Bake the dough for 25 minutes. Remove it from the oven.

6. Reduce the oven temperature to 325°F.

7. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

8. Set the biscotti on the edge of the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.

9. Remove the biscotti from the oven when they're completely cool. Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.


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