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Medjool Date & Pumpkin Biscotti

Rich and crisp, the fall flavors in this Medjool Date & Pumpkin Biscotti pair perfectly with a cup of hot coffee.


  • 3 cups Flour
  • ¾ cup Brown Sugar
  • ½ cup Sugar
  • 2 teaspoons Baking Soda
  • 2 ½ teaspoons Pumpkin Pie Spice
  • ½ teaspoon Salt
  • 3 Eggs, extra large, beaten
  • ½ cup Pumpkin, canned
  • 2 teaspoon Vanilla
  • 1 cup Medjool Dates, pitted & chopped
  • ¾ cup Almonds, toasted & chopped
  • 12 oz. Chocolate, chopped


  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, mix flour, sugar, soda, spices and salt together well.
  3. Add the beaten eggs, pumpkin and vanilla to blend well.
  4. Stir in the dates and almonds.
  5. Turn dough out onto a lined baking sheet. Pressing with your hands form the dough onto a rectangle, about 2 inches thick.
  6. Bake for 20-25 minutes. Let cool 10-15 minutes.
  7. Transfer rectangle to a cutting board and slice vertically into 1 inch wide slices. Return slices to sheet pan.
  8. Bake again to toast for 12-15 minutes to crisp.
  9. Melt chocolate in a medium bowl in double boiler or microwave. With a fork drizzle chocolate back and forth over biscotti.
  10. Let set before storing in an airtight container.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.