Warm, spicy, and perfect for the fall season, Pumpkin Spice Biscotti are a delightful twist on the classic Italian treat. These twice-baked cookies feature the comforting flavors of pumpkin, cinnamon, nutmeg, and cloves, making them ideal for pairing with a hot cup of coffee or tea. Their crunchy texture and subtle sweetness are balanced by a drizzle of white chocolate or a sprinkle of cinnamon sugar. Whether you’re preparing them for a holiday gathering or as a cozy afternoon snack, these biscotti are sure to bring the flavors of autumn to your table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- White chocolate for drizzling (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, beat together the granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract until well combined.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If using nuts, fold them in at this stage.
- Shape Logs: Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.
- First Bake: Bake in the preheated oven for 25–30 minutes, or until the logs are firm and slightly golden. Remove from the oven and allow them to cool for 10 minutes.
- Slice and Second Bake: Using a serrated knife, slice the logs diagonally into ½-inch thick slices. Lay the slices cut side down on the baking sheet. Bake for an additional 10–12 minutes, flip them over, and bake for another 10–12 minutes until the biscotti are golden and crisp.
- Cool and Decorate: Allow the biscotti to cool completely on a wire rack. If desired, drizzle with melted white chocolate or sprinkle with cinnamon sugar for extra flair.
- Serve or Store: Serve immediately with coffee or tea, or store in an airtight container for up to two weeks.
Enjoy the cozy flavors of fall with these crunchy, spiced treats that are perfect for dunking and sharing!
