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As the leaves begin to change and the air turns crisp, we find ourselves yearning for the comforting flavors that define autumn. The season brings with it a wealth of harvest delights, from apples to squash, and among these, pumpkin reigns supreme. Autumn is not just a time for festivities; it’s also an opportunity to indulge in the warm, spicy flavors that evoke memories of family gatherings and cozy evenings spent by the fire. Enter the Autumn Spice Pumpkin Biscotti, a delightful treat that encapsulates the essence of fall. With its inviting aroma of cinnamon and nutmeg, this biscotti is the perfect companion for your morning coffee or afternoon tea, promising to elevate your snack time into a seasonal celebration.

Pumpkin Biscotti

Embrace the flavors of fall with this delicious Autumn Spice Pumpkin Biscotti recipe! Perfect for enjoying alongside your morning coffee or afternoon tea, this twice-baked treat combines pumpkin puree with warm spices like cinnamon and nutmeg to create a comforting, crunchy snack. Easy to make, it’s ideal for gifting or enjoying at cozy gatherings. Dive into the spirit of autumn and delight in the seasonal warmth this biscotti brings to your table!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup chopped walnuts or pecans (optional)

1 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, and melted butter. Whisk until the mixture is smooth and well blended.

      Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly mixed.

        Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. If using, fold in the nuts and white chocolate chips.

          Shape the Biscotti: Transfer the dough onto a floured surface. Divide the dough in half and shape each half into a log about 12 inches long and 3 inches wide. Place the logs onto the prepared baking sheet with space between them.

            First Bake: Bake in the preheated oven for 25-30 minutes or until the logs are golden brown and firm to the touch.

              Cool and Slice: Remove from the oven and let the logs cool on the baking sheet for about 10 minutes. Using a sharp knife, slice each log diagonally into 1/2 inch wide pieces.

                Second Bake: Place the sliced biscotti cut side down back on the baking sheet. Bake for an additional 10-15 minutes, turning them halfway through, until they are dry and crispy.

                  Cool Completely: Allow the biscotti to cool completely on a wire rack.

                    Serve or Store: Enjoy your pumpkin biscotti with coffee or tea, or store in an airtight container for up to two weeks.

                      Prep Time, Total Time, Servings: 15 mins | 1 hr | 24 biscotti