Description
These Pumpkin Biscotti are crisp, spiced, and filled with warm autumn flavors. Twice‑baked and lightly sweet, they’re perfect for dipping in coffee or tea on a chilly morning.
Ingredients
- 2 cups all‑purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs, then add pumpkin puree and vanilla extract. Mix until smooth.
- Stir the wet ingredients into the dry until a soft, sticky dough forms.
- Fold in nuts and/or chocolate chips if using.
- Divide dough into two equal portions. Shape each into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spaced apart.
- Bake for 25–30 minutes until logs are set and lightly browned.
- Remove from oven and let cool for 10 minutes. Lower oven temperature to 300 °F (150 °C).
- Slice each log diagonally into 1‑inch thick pieces.
- Place slices cut‑side down on the baking sheet and bake for an additional 10–15 minutes, flipping halfway through, until golden and crisp.
- Cool completely on a wire rack before storing or serving.
Notes
- Drizzle melted chocolate over cooled biscotti for extra sweetness.
- Add pumpkin seeds or dried cranberries for seasonal variety.
- Use a 1:1 gluten‑free flour blend to make them gluten‑free.
- Store in an airtight container at room temperature up to two weeks.
- Freeze in a zip‑top bag for up to 3 months. Thaw at room temperature before eating.
- Prep Time: 25 minutes
- Cook Time: 35‑45 minutes
- Category: Dessert
- Method: Baking/Twice‑Bake
- Cuisine: American
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
