Ever since I published my recently assembled list of 20 mouth watering pumpkin recipes, I’ve been dying to make something pumpkin. This pumpkin recipe didn’t make the list simply because I hadn’t come across it until right now.
These pumpkin spice biscotti cookies are to die for! If you like spiced pumpkin flavors, this is a real treat. I wasn’t expecting so much flavor since the whole batch only called for 1/2 cup of pumpkin but boy was I in for a surprise! They are a delicious accompaniment to a hot cup of coffee or tea on these cool fall mornings and evenings.
Pumpkin Biscotti
Ingredients:
- 2 & ¾ cups all-purpose flour
- ¾ cup sugar
- ½ cup brown sugar
- 1 & ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- 2 eggs
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
Directions:
- Heat oven to 350°.
- Stir together 2 and 1/2 cups flour, the salt, sugars, baking powder and spices. Combine well.
- In a measuring cup, break the eggs and mix with the pumpkin and vanilla. Combine egg mixture with the flour mixture. Mixture will be thick and a little hard to work with. Add more flour if needed. Combine.
- Divide dough into 2 portions. Take one portion and mold it into a cylinder or log about 8 to 10 inches long, adding a dusting of flour if needed. Place on a parchment lined cookie sheet. Repeat with remaining dough, and place it on the cookie sheet with the other log.
- Bake for 28 minutes. Remove from the oven and cool on the tray for 15 minutes. Remove one loaf to a cutting board and slice into 3/4? thick slices on a slight diagonal.
- Place cut slices on a parchment-lined cookie sheet. Repeat with the other loaf, filling up both cookie sheets. Return to the oven for 8 minutes. Turn pieces over and bake for an additional 8 minutes. Remove from the oven and let cool.
Recipe from Pioneer Woman
Hello,
Came across your site by searching for pumpkin biscotti….this recipe looks and sounds wonderful!! Could you tell me if these biscotti are the very dense, super hard type or the more powdery type? I love super hard biscotti to dunk in coffee. Thanks for your time! Great blog….I will be returning.
Susan
Hello Susan, I’m glad you enjoyed your visit! Yes, these biscotti are the hard type. The pumpkin makes them a bit chewy but still great for dunking in coffee.
Hi Amanda,
Just found your blog during a search for pumpkin biscotti– I’m definitely going to try them– I have to used the pumpkin puree I made the other day!
Take care,
Leesa
You will love them Leesa! Thanks for commenting, hope to see you around here again soon.
Hi – I don’t think I’ve ever posted a comment on a blog, but these were VERY easy to make and taste and look professional! I added toasted pecans and might dip a few in chocolate. I might give these away as gifts around the holidays – something different than a cookie!
I was just searching for a pumpkin biscotti recipe and came across your blog. Your biscotti look wonderful.
Life of a Foodie and her Family recently posted..S’mores Sandwich Bar Cookies for National S’mores day!
Thanks Lynn! I can’t wait for fall so I can dig into some new pumpkin recipes.
Thank you so much for posting this. Found your site by searching for pumpkin biscotti recipes. Love it !!!
Thanks for stopping by Phil! If you make them, be sure to stop back and tell us if you liked the recipe. Happy baking!
I made these – adding some toasted pecans – but the dough was so dry that it would not stay cohesive – and the final biscotti was crumbly (though tasty) – but final product was not at all like your beautiful picture. Any suggestions?
Thank you,
Hmm, that’s weird. I remember my dough being really sticky. I had to add flour to mine to get it to shape properly. You could have maybe tried adding a bit more pumpkin or just a bit of water.