Irresistibly Crunchy Pumpkin Biscotti: The Perfect Fall Treat

Course: Cookies

Cuisine: American

Keyword: Autumn flavors, Biscotti Recipe, Easy Biscotti, Fall Treat, Pumpkin Biscotti, Pumpkin Recipe

Prep Time: 30

Cook Time: 40

Cooling Time: 10

Total Time: 1 20

Servings: pieces

Calories: 100kcal

Delight in the flavors of fall with these Pumpkin Biscotti, perfect for your coffee or tea breaks.

2 cups All Purpose Flour For a gluten-free twist, substitute with a gluten-free flour blend.
¾ cup Granulated Sugar Adjust to taste or use coconut sugar for a lower glycemic index.
½ cup Light Brown Sugar Can be swapped with brown sugar.
1 tablespoon Baking Powder Ensure it’s fresh for best results.
2 teaspoons Ground Cinnamon Feel free to use pumpkin pie spice for a bolder flavor.
1 teaspoon Ground Ginger Fresh ginger can elevate your biscotti's flavor.
¼ teaspoon Nutmeg Freshly grated nutmeg will enhance the flavor intensity.
¼ teaspoon Ground Cloves Use sparingly as it can be quite strong.
½ teaspoon Salt Balances sweetness and amplifies overall flavors.
1 large Egg A flax egg works well for a vegan alternative.
1 cup Canned Pumpkin Puree Opt for pure pumpkin, avoiding pie filling.
½ cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
1 teaspoon Vanilla Extract Pure extract is best for optimal taste.

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and spices until well combined.
In a separate bowl, mix the egg, pumpkin puree, melted butter, and vanilla extract until combined.
Gently mix the wet ingredients into the dry mixture to form a soft and slightly sticky dough. Chill the mixture in the fridge for about 30 minutes.
Divide the dough in half, and shape each half into a log about 12 inches long. Place on the baking sheet and bake for 25 minutes until firm and lightly golden.
Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once cool, slice the logs into 20 pieces using a sharp serrated knife. Arrange cut side up on the baking sheet and bake for an additional 15-20 minutes, flipping halfway through.
Transfer the biscotti to a wire rack to cool completely before storing.

Optional: Drizzle cooled biscotti with white chocolate for an extra festive touch.