Pumpkin Biscotti

$- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1/2 cup vegetable oil The main ingredients form the heart of your pumpkin biscotti. Canned pumpkin puree gives it that lovely autumn flavor. The sugars add sweetness and a nice texture. Eggs help bind everything together, while vegetable oil keeps it moist. - 3 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 The dry ingredients are crucial for structure. Flour gives the biscotti its base. Baking powder and baking soda help it rise. The spices—cinnamon, nutmeg, and ginger—bring warmth and depth to each bite. Salt balances the sweetness. - 1/2 cup chopped pecans - 1/2 cup white chocolate chips Optional additions can elevate your biscotti. Chopped pecans add crunch and a nutty flavor. White chocolate chips offer a sweet contrast to the spices. Feel free to mix and match based on your taste! 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. 2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until it is smooth. 3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. 4. Gradually add the dry mix to the wet mix. Stir until just combined. If you want, fold in chopped pecans and white chocolate chips for extra flavor. 5. Divide the dough into two equal parts. Shape each part into a log, about 12 inches long and 2 inches wide. Place them on the lined baking sheet. 6. Bake in the oven for 25-30 minutes. The logs should be firm and lightly golden. 7. Let the logs cool for about 10 minutes. Carefully slice each log diagonally into 1-inch thick pieces. 8. Place the slices cut side down back on the baking sheet. Bake again for 10-12 minutes. Turn them halfway, so they get crispy and golden. 9. Once done, let the biscotti cool on a wire rack. Enjoy your pumpkin biscotti with coffee or tea! To make great pumpkin biscotti, focus on the dough. The right dough consistency is key. It should be soft but not sticky. If it’s too dry, add a touch more oil. If it’s too wet, sprinkle in a bit more flour. This balance ensures your biscotti will turn out just right. For even baking, shape the logs evenly. Use wet hands to shape them. This prevents the dough from sticking. Bake them until they are firm and lightly golden. This usually takes about 25-30 minutes. Serve your biscotti in a tall glass for a fun look. You can also use a rustic wooden board. This adds charm to your table. A sprinkle of cinnamon on top makes it look fancy. Pair your biscotti with a warm drink. Coffee or tea works well. The rich flavors of pumpkin mix nicely with spices in these drinks. If you need gluten-free biscotti, swap all-purpose flour for gluten-free flour. Be sure to check measurements, as they may differ. This keeps the texture light and crunchy. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based oil instead of vegetable oil for the best results. {{image_2}} You can add fun flavors to your pumpkin biscotti. Try using different spices for a unique taste. For example, cardamom gives a warm and sweet touch. You can also mix in dried fruits like cranberries for a tart flavor. This adds a pop of color and surprise in each bite. Biscotti can be crunchy or chewy, based on your preference. If you want a crunchy texture, bake them longer. Keep a close eye on them as they bake. For softer biscotti, reduce the second baking time. This way, you can enjoy the perfect texture. Make your biscotti fit the season! For Christmas, add peppermint or nutmeg. For Thanksgiving, use maple syrup or pecans. You can even create a fall theme with spices like cinnamon and ginger. These twists make each batch special and festive. To keep your pumpkin biscotti fresh, use an airtight container. Glass jars work well, as do plastic containers with tight lids. Avoid metal containers, as they can trap moisture. Store the biscotti in a cool, dry place, away from sunlight. This helps maintain their crunchy texture. Freezing biscotti is simple. First, slice the cooled biscotti into pieces. Then, lay them flat on a baking sheet. Freeze them for about an hour. After they freeze, transfer the biscotti to a freezer bag. Remove as much air as possible before sealing. To thaw, leave them at room temperature for about 30 minutes. Biscotti can last at room temperature for about two weeks. If you store them well, they can stay crisp and tasty. Keep an eye on them for any signs of moisture. If you notice any, it’s best to eat them soon. To make pumpkin biscotti, gather your ingredients. You need canned pumpkin puree, sugar, eggs, oil, and spices. First, mix the wet ingredients in a large bowl. In another bowl, sift the dry ingredients. Slowly mix the dry into the wet. Form the dough into logs and bake. Slice them after the first bake, then bake again until crisp. Yes, you can! Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the texture nice. You may need to adjust baking times slightly. Always check for the right firmness before removing them from the oven. Pumpkin biscotti pairs well with warm drinks. Try serving it with coffee or tea. The spices in the biscotti match nicely with fall flavors. You can also add a sprinkle of cinnamon for extra flavor. Homemade biscotti can last up to two weeks. Store them in an airtight container at room temperature. For longer storage, you can freeze them. Just make sure they cool completely before freezing. Using fresh pumpkin is possible, but it requires extra steps. You must cook and puree the pumpkin first. This can change the moisture level in your dough. Adjust flour if needed to get the right dough consistency. No, it’s not necessary to add nuts or chocolate. They are optional additions for flavor and texture. If you prefer a simpler biscotti, skip them. However, they do add a nice crunch and richness. In this post, we explored how to make delicious pumpkin biscotti from scratch. We covered main and dry ingredients, optional mixes, and provided easy steps for baking. I shared tips for perfecting your biscotti, including storage methods and variations for different flavors and textures. Now, you have the tools to create your own treats. Enjoy experimenting with flavors and sharing them with friends!$

Get ready to enjoy cozy pumpkin biscotti that are perfect for fall! This delightful recipe features a harmonious blend of pumpkin puree, spices, and optional white chocolate chips for a touch of sweetness. With easy steps, you'll create delicious biscotti that are great for serving with coffee or tea. Click through to discover how to make these tasty treats and impress your family and friends with your baking skills!

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

2 teaspoons vanilla extract

3 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 chopped pecans (optional)

1/2 cup white chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until well combined.

In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you’re using them, fold in the chopped pecans and white chocolate chips.

Divide the dough into two equal parts and shape each part into a log about 12 inches long and 2 inches wide on the lined baking sheet.

Bake in the preheated oven for 25-30 minutes or until firm and lightly golden.

Remove the logs from the oven and allow them to cool for about 10 minutes. Then, carefully slice each log diagonally into 1-inch thick slices.

Place the sliced biscotti cut side down back onto the baking sheet and return to the oven to bake for an additional 10-12 minutes, turning them halfway through, until they are crisp and golden.

Once done, remove from the oven and let the biscotti cool on a wire rack.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 20 biscotti

- Presentation Tips: Serve the biscotti in a tall glass or on a rustic wooden board. They pair beautifully with a warm cup of coffee or tea, and a sprinkle of cinnamon can add visual appeal!