This pumpkin biscotti is a wonderful fall treat. It smells amazing, is actually low in sugar and the kids love it. It comes together easily and but requires a little bit of time to let it dry out to become hard and crispy. Perfect for dunking in your fall latte of choice. Mine is a maple latte!
Thanks to King Arthur Baking for another fine recipe. You can always trust their website for all your baking needs! Their flour and baking products are some of my favorites.
As a tip, you might need to experiment with the best way for you to form the logs. The dough can be a little sticky. I like to spray a little cooking spray on my hands and on the top of the logs. Then my hands don’t stick to the dough! Experiment with what works for you.
I also decided to skip the sugar on the top and go with dipping the bottoms in melted chocolate. Both are super yummy options!
- 4 tablespoons butter, softened
- 2/3 cup granulated sugar
- 1 1/4 teaspoons pumpkin pie spice, or 3/4 teaspoon cinnamon plus 1/4 teaspoon each nutmeg and ginger
- 3/4 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt (see "tips," below)
- 1 large egg
- 1/2 cup pumpkin purée
- 2 cupsKing Arthur Unbleached All-Purpose Flour
- coarse sparkling sugar or cinnamon sugar, optional
Preheat the oven to 350°F. Lightly grease (or line with parchment, or silpat) one large (about 18" x 13") baking sheet.
In a medium-sized bowl, or stand mixer beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Scoop half the dough into a pile on the baking sheet. I sprayed my hands with oil to keep the log from sticking to my hand. Shape each into 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper or a little bit of oil on your hands work well here.
Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, if desired, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. You can also cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake. If you baked them on a siltpat, be careful not to cut your silpat. I just transfered mine to a cutting board with a very long spatula.
Set the biscotti on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they start to turn golden brown around the edges. The middle might still be a little soft. Turn the heat off in the oven and let them cool in the oven with the door open.
Remove the biscotti from the oven when they're completely cool. Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.
If desired you can dip in melted dark or white chocolate. It tastes fantastic with the pumpkin.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 93mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 1g
I hope you love this recipe as much as we do. Don’t forget to give it a try. I would love to see your creations so tag me on Instagram.
Cook Well, Eat Well, Live Well
Happy Cooking, Courtney