Autumn Pumpkin Biscotti

Recipe Collection: Dessert

Autumn Pumpkin Biscotti brings the cozy flavors of fall to your kitchen with these delightful Italian treats. Infused with pumpkin puree and warm spices, they are perfect for pairing with your morning coffee or evening hot chocolate. These biscotti are vegetarian and contain gluten, dairy, and eggs. With a crunchy exterior and a soft, flavorful center, they are versatile enough to be enjoyed as a snack or dessert. Packed with nutrients from pumpkin, they offer a boost of vitamins while satisfying your sweet tooth.

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Overview

Pumpkin Biscotti is a delightful autumn treat that pairs perfectly with your morning coffee, hot chocolate, or cider. These twice-baked cookies are infused with warm spices and pumpkin puree, offering a comforting taste of fall.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Italian

Serving Size: 20

Cooking Time: 150 minutes

Ingredients

• 2.5 Cups all-purpose flour, sifted
• 1 Teaspoon (tsp) baking powder
• 1 Teaspoon (tsp) ground cinnamon
• 0.5 Teaspoon (tsp) ground nutmeg
• 0.25 Teaspoon (tsp) salt
• 0.125 Teaspoon (tsp) ground cloves
• 0.125 Teaspoon (tsp) ground ginger
• 0.75 Cup white sugar
• 0.25 Cup butter, softened
• 0.25 Cup brown sugar
• 2 Whole eggs
• 0.5 Cup pumpkin puree
• 2 Tablespoons (tbsp) molasses
• 1 Teaspoon (tsp) vanilla extract
• 2 Tablespoons (tbsp) pumpkin seeds, optional

Steps

1. Sift together the flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger in a large bowl.
2. In another bowl, beat the white sugar, butter, and brown sugar with an electric mixer until light and crumbly. Add the eggs and beat for 1 minute. Mix in the pumpkin puree, molasses, and vanilla extract until well blended, about 1 minute.
3. Gradually blend in the flour mixture using the mixer or a wooden spoon until the dough is sticky and well incorporated.
4. Cover the dough with waxed paper and refrigerate for 1 hour.
5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
6. Wet your hands with water and shape the dough into two loaves, each 1 inch high, 3 to 4 inches wide, and 10 inches long. Place each loaf on a baking sheet and top with pumpkin seeds if desired.
7. Bake in the preheated oven until the bottoms are dry, about 20 to 24 minutes. Let cool for 5 minutes. Reduce the oven temperature to 275°F (135°C).
8. Transfer the loaves to a flat work surface and cut each into 10 diagonal slices about 1/2 inch thick. Place the sliced biscotti back on the baking sheet.
9. Continue baking until light golden brown, about 20 minutes. Reduce the oven temperature to 200°F (95°C) and bake until dry, about 20 minutes more. Transfer to wire racks to cool.

Cook's Note: For extra crisp biscotti, lower the oven temperature to 170°F (75°C) and allow the biscotti to remain in the oven for another 40 minutes. Turn off the oven and let them cool inside for 1 hour.