Pumpkin Spice Biscotti
Nothing says fall quite like the warm pumpkin spice flavors. These Pumpkin Biscotti are exactly what you need to cozy up with a warm cup of milk (or coffee!). Made with pumpkin purée, pumpkin seeds, and classic pumpkin spice seasoning, they’re bursting with flavor. Perfect for an afternoon treat or for sharing with friends, these homemade biscotti are an absolute must-bake this season!
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
12
Serves: 16
Ingredients
- 2 cups2 cups2 cups All Purpose Flour, approx. 260g
- 1.5 tsp1.5 tsp1.5 tsp Cinnamon, Ground
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ginger, Ground
- 0.5 tsp0.5 tsp0.5 tsp Nutmeg, Ground
- 0.25 tsp0.25 tsp0.25 tsp Kosher Salt
- 1 cup1 cup1 cup Brown Sugar
- 0.25 cup0.25 cup0.25 cup Olive Oil
- 1 whole1 whole1 whole Egg, room temperature
- 0.33 cup0.33 cup0.33 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Organic Sprouted Pumpkin Seeds - Lark Ellen Farms
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the oven to 150C/300F and line a baking tray with parchment paper.
- In a medium bowl, mix together dry ingredients: flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In a separate large bowl, whisk the sugar and oil until well combined.
- Then whisk in the egg, pumpkin puree and vanilla extract. Mix until well combined.
- Gradually add the flour mixture into the wet mixture until well combined and all the flour is integrated. Work into a dough by hand. Depending on the flour you use, the dough should be either quite sticky or less sticky - the beauty in this recipe is that both are ok!
- Add in the pumpkin seeds and gently fold them into the dough.
- Divide the dough by hand into 2 and form each half into a log around 5 x 15 cm (2 x 6 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don’t stick together in the oven.
- For the first bake, bake for 25 minutes until golden brown. Remove it from the oven and set aside. Let the biscotti cool for around 10 minutes.
- Reduce the oven temperature to 135C/275F
- Place the biscotti logs on a cutting board. Using a serrated knife, cut the logs diagonally into 2 cm (¾ inch) thick slices. Lay the cookies flat onto the lined baking sheet.
- Bake again for 20-25 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling. Place them on wire racks for faster cooling.
- Serve and enjoy!
Notes
- Make sure you use room temperature ingredients. For the best results, make sure all the ingredients are at room temperature before baking, this will help make sure everything binds well and evenly.
- The dough should be sticky. Don’t add more flour thinking it is too sticky! The dough should be sticky but not difficult to handle.
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About This Recipe
Show nutritional information
Coconut Free Cookies Dairy Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 152 |
| Fat: | 5 g |
| Carbohydrates: | 23 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 21 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Pumpkin Spice Biscotti”
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These look amazing! 🙂
Thank you!! I love a good pumpkin spice dessert haha!