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Pumpkin Biscotti

A delightful twist on the classic Italian treat, Pumpkin Biscotti combines seasonal flavors of pumpkin and warm spices for a crunchy snack perfect for fall and winter occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3.5 cups flour
  • 1 tablespoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
Wet Ingredients
  • 0.5 cups pumpkin puree
  • 0.25 cups butter or margarine (softened)
  • 1 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
Optional Toppings
  • white chocolate melting chips for topping (optional)

Method
 

Preparation
  1. In a mixing bowl, stir together the flour, salt, and baking powder until combined well. Mix these dry ingredients three times to ensure they are evenly distributed.
  2. In another bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add the eggs one at a time into the butter and sugar mixture, beating well after each addition. Pour in the vanilla extract and continue to mix until well combined.
  4. Gradually add in the flour mixture, mixing until a soft dough begins to form.
Chilling and Shaping
  1. Transfer the dough to a mixing bowl lined with parchment paper and refrigerate for 30 to 60 minutes if desired.
  2. Preheat your oven to 350°F (175°C). Once the dough is ready, cut it into 3 to 4 equal pieces.
  3. Shape each piece of dough into a log, flattening them slightly with a rolling pin if needed. Place them onto a prepared baking sheet.
Baking
  1. Bake in the preheated oven for 20 minutes for three logs, or about 15 minutes for four logs. Allow to cool slightly.
  2. Reduce oven temperature to 250°F (121°C) and slice each log diagonally into 1/2 inch thick pieces.
  3. Lay each piece flat on the baking sheet and bake again for 15 to 20 minutes until lightly browned and crisp.

Notes

Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze wrapped biscotti in plastic wrap and thaw at room temperature or heat in the oven before serving.