Pumpkin Biscotti

A pumpkin biscotti recipe that packs a crunch and balances sweetness with warm autumn spices, creating the perfect treat to pair with your coffee or cider.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 135 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons molasses
• 2 tablespoons pumpkin seeds
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.25 cup butter, softened
• 2.5 cups all-purpose flour
• 0.75 cup white sugar
• 0.5 cup pumpkin puree
• 0.25 cup brown sugar
• 0.125 teaspoon ground cloves
• 0.125 teaspoon ground ginger

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Combine flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger in a large bowl.

Step 3

Beat white sugar, butter, and brown sugar together in a separate bowl with an electric mixer until light and crumbly. Beat in eggs for 1 minute. Add pumpkin purée, molasses, and vanilla, beating until well blended, about 1 minute. Beat in flour mixture until dough is sticky and incorporated.

Step 4

Cover dough and refrigerate for 1 hour.

Step 5

Shape dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, using wet hands. Place each loaf onto a prepared baking sheet; top with pumpkin seeds.

Step 6

Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).

Step 7

Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about ½ inch thick. Place sliced biscotti back on the baking sheets.

Step 8

Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Cool on wire racks.