Pumpkin Biscotti

It’s almost Thanksgiving, and this weekend I did a bit more pumpkin baking.  I baked pumpkin bread to bring to the Thanksgiving meal, chocolate scones for snacks for the week {I will share my recipe adaptation to my pumpkin scones hopefully later this week} and my new obsession, pumpkin biscotti.

It’s still fall here, but it is undeniable that winter is approaching.  As I was baking, grey clouds crept across the sky, and the chilly wind was howling outside my window scaring the leaves right off the trees.  This is the kind of weather where you just want to stay in, snuggled under a warm blanket with hot cocoa and some freshly baked biscotti. What else?

My biscotti are packed with flavor and hints of warm spices, and great for dipping!  

While in the oven, they made the house feel so warming and rustic.

My recipe is very adaptable, swap out the pumpkin puree for chocolate chips, nuts, dried fruit, or any other flavor you are craving.

Baking Tip: When swapping out the pumpkin puree, use less flour as it will be drying without the moist pumpkin puree.  When making my chocolate chip biscotti, I used 2 cups of flour instead of 2 ½ cups.

What you will need:

2 1/2 cups of flour

1 cup of sugar

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of salt

1 tsp. vanilla extract

2 eggs

1/2 cup of pumpkin purée

Preheat oven to 350°F.

In a large bowl add flour, salt, sugar, baking powder, and spices.

In a medium bowl, whisk together eggs, pumpkin purée, and vanilla extract.

Pour the pumpkin mixture into the flour mixture.  Give it a quick stir to incorporate all of the ingredients, the dough will be a little crumbly.

Line a baking sheet with parchment paper.  Form the dough into a long log, roughly 16 inches long by 6 inches wide.  The log should be relatively flat, only about ½ inch high, otherwise you will have really big sliced of biscotti. 

Baked for 20-25 minutes at 350°F, until the center is firm to the touch.

You can also make two smaller logs for mini bite-size biscotti, just cut the baking time down to 15-20 minutes.

Let biscotti cool for 15 minutes.  Use a serrated knife cut the log into 1 inch wide pieces. 

Turn the oven to 300°F and bake for an additional 15-20 minutes. Allow to cool completely.

Biscotti may be still be a little moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space.

Enjoy!