Pumpkin Biscotti

Hello September! I am so glad you're here. You don't know how much I've missed you. I wanted to welcome you with the flavors of fall, so in your honor I've made pumpkin biscotti. It tastes just like fall should. 

Pumpkin Biscotti

2 1/2 cups flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Pinch of ginger

Pinch of cloves

Pinch of salt

2 eggs

1/2 cup pumpkin puree

1 teaspoon vanilla extract

1/4 cup mini chocolate chips

1/4 cup finely chopped pecans

Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Add chocolate chips and pecans. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly. 

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.)

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. Drizzle with melted chocolate if desired.

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.

Makes approximately 15 cookies.

Recipe adapted from Simply Recipes