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When it comes to delightful baked goods, few treats are as versatile and enjoyable as biscotti. Originating from Italy, biscotti are twice-baked cookies that are known for their crunchy texture and ability to pair beautifully with a variety of beverages, especially coffee and tea. As the leaves begin to change and the air turns crisp, the appeal of seasonal flavors comes into full swing. Enter Pumpkin Spice Biscotti, a delightful twist on the classic cookie that captures the essence of autumn in every bite.

Pumpkin Biscotti

Discover the joy of baking with this delicious Pumpkin Spice Biscotti recipe! Perfect for fall, these twice-baked cookies are infused with warm spices and pumpkin puree, offering a delightful crunch that pairs beautifully with coffee or tea. Easy to make with simple ingredients, this biscotti is a cozy treat to enjoy during the crisp autumn months. Delight in the flavors of the season and impress your guests or savor them for yourself.
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs

1 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.

    Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined. Set the bowl aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Using an electric mixer or a whisk, beat the mixture until it becomes light and fluffy. Once fluffy, add in the canned pumpkin puree and vanilla extract, mixing until everything is well incorporated.

        Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. If you're including nuts or white chocolate chips for added texture and flavor, fold them into the dough at this stage.

          Shape the Dough: Transfer the dough to a lightly floured surface. Divide the mixture into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide. Place these logs onto the prepared baking sheet, ensuring there is enough space between them to allow for spreading during baking.

            First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they feel firm to the touch and are lightly golden around the edges. Once baked, take the logs out of the oven and allow them to cool on the baking sheet for about 10 minutes.

              Slice the Biscotti: After the logs have cooled slightly, transfer them to a cutting board. Using a serrated knife, cut the logs diagonally into slices about 1/2-inch thick. This will help create the traditional biscotti shape.

                Second Bake: Arrange the sliced biscotti back on the baking sheet with the cut sides facing up. Bake them a second time for 10-12 minutes, or until they are golden and crisp. For an extra crunchy texture, consider flipping the biscotti halfway through this baking phase.

                  Cool & Store: Once they're baked to your desired crispness, remove the biscotti from the oven and allow them to cool completely on a wire rack. After they have cooled, you can store your delicious pumpkin biscotti in an airtight container for up to two weeks.

                    Enjoy your delightful pumpkin spice biscotti alongside a warm cup of coffee or tea!

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 24 biscotti