Pumpkin Biscotti

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Another pumpkin cookie, I know, but I really do love pumpkiny goodness in the fall.  My cupboards are always full of cans of pureed pumpkin, or I bake pie pumpkins and freeze the pulp.  And you can only eat so much pumpkin pie…Enjoy these with some coffee, or…a pumpkin spice latte??

Pumpkin Biscotti

  • 2½ cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • Pinch of ginger
  • Pinch of cloves
  • Pinch of salt
  • 2 eggs
  • ½ cup of pumpkin purée
  • 1 teaspoon of vanilla extract
  • mix-ins: toasted pecans, dried cranberries, or chocolate chips

1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.  Add toasted pecans, chocolate chips, or cranberries if desired.

3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

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

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