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Pumpkin Biscotti

This Pumpkin Biscotti is a delicious twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that’s ideal for the fall season.
Prep Time 10 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings 30
Calories 101kcal
Author Sandra

Ingredients

  • 3 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup butter or margarine softened
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3 eggs
  • 1 teaspoon vanilla extract
  • white chocolate melting chips optional topping

Instructions

  • Stir together flour, salt, and baking powder 3 times.
  • Beat sugar, and butter, until light and fluffy. Add eggs one at a time and add flavoring and then beat together again. Add in the flour mixture.
  • Add the dough to a parchment-lined mixing bowl, and allow the dough to refrigerate for 30-60 minutes. This step is optional, you can immediately use the batter, I choose to refrigerate because the dough is easier to work with and not as sticky.
  • Preheat the oven to 350 degrees.
  • Remove the batter from the fridge, on a lightly dusted counter, cut the batter into 3-4 evenly cut pieces. Make 3 – 4 into logs, this all is dependant on the size of the biscotti you prefer. I like 3 logs for this recipe. Press down on the logs slightly with a rolling pin, so get them flat and even. See the image below.
  • Bake at 350 for 20 minutes, for 3 logs, and 15 minutes for 4 logs. Remove from the oven and allow the biscotti to slightly cool. Bakers note: you don’t want to cool too much, just enough to be able to touch the loaves when you slice.)
  • Reduce the oven temperature to 250 degrees.
  • Slice logs on the diagonal, then turn the biscotti on the baking sheet to lay flat, as pictured below. Bake again at 250 degrees for 15-20 minutes until lightly browned.
  • Let them cool again. Serve immediately or melt white chocolate in a shallow dish and dip the top of the biscotti and sprinkle with pumpkin spice seasoning or cinnamon & sugar mixture. Allow the chocolate to harden, then serve or store away for later.

Nutrition

Calories: 101kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 39mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg