Pumpkin Spice Biscotti
This Pumpkin Spice Biscotti is the ultimate fall treat! Crunchy, cozy, and bursting with pumpkin pie spice, perfect for pairing with coffee or tea.
Servings: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans
- 1/2 cup chocolate chips optional
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, beat the eggs with the canned pumpkin and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped nuts and chocolate chips if using.
- Turn the dough out onto a parchment-lined baking sheet. Shape the dough into two 12-inch long logs about 2 inches wide and 1 inch thick.
- Bake the logs at 350°F (175°C) for 30-35 minutes until firm and lightly golden. Let cool for 10-15 minutes.
- Slice the logs diagonally into 1/2-inch thick pieces. Place slices cut-side down on the baking sheet. Bake 10 minutes, flip, then bake another 10 minutes until crisp and golden brown.
- Transfer biscotti to a wire rack to cool completely before serving.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Electric mixer or sturdy whisk
- Baking Sheet
- Parchment paper or silicone baking mat
- Sharp Knife
- Cooling rack
Notes
- Don’t skip the second bake to achieve the perfect crunch.
- Use canned pumpkin, not pumpkin pie filling, for best results.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For a nut-free version, omit nuts or substitute with sunflower seeds.
- Try increasing chocolate chips or drizzling melted chocolate for extra sweetness.