Pumpkin Biscotti
Yummy pumpkin spice biscotti, perfect for dunking into a hot cup of coffee!
Servings: 24 cookies
Calories: 163kcal
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon orange powder or zest (recipe)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon nutmeg (freshly ground)
- ½ teaspoon ginger powder
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
Mix-Ins
- ⅓ cup dried cherries
- ⅔ cup white chocolate, dark chocolate, or a combination of the two
- ¾ cup chopped walnuts
Wet Ingredients
- ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup coconut oil (melted)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 350°F
- In a large bowl, whisk flour, sugar, baking powder, orange powder (or zest), cinnamon, cardamom, nutmeg, cloves, ginger, and salt. Stir in chocolate chips, dried cherries, and crushed walnuts.
- In another medium bowl, whisk canned pumpkin, eggs, and melted coconut oil then pour over the dry ingredients. Use a rubber spatula to mix the wet and dry ingredients. Work the mixture (with your hands or a hand mixer) until the dough comes together.
- Divide the dough into two equal portions. Using wet or floured hands, mold each portion into an 11" x 3" log onto a parchment-lined baking sheet. Flatten the top of the logs with your hands. Bake for 30 minutes.
- Cool the logs for 20 minutes. Reduce oven temperature to 325° F. Using a serrated knife, carefully slice each log, on the bias, into 12 equal-sized cookies. Turn the cookies on their side and bake for an additional 20 minutes, flip halfway through.
Video
Notes
- If you have a silicone mat, it can be used instead of parchment paper.
- It's important to allow the pumpkin spice biscotti to cool off for 10 minutes before trying to slice them so that they don't fall apart.
- If, after cooling down, the biscotti still have a soft texture, turn off the oven and leave them in there until the oven cools off. This should do the trick!
- Pumpkin biscotti can be drizzled with icing or melted chocolate once they have cooled off. Another option is to dip one end into melted chocolate.
- Candy melts can also be used to coat one end of the biscotti.
- The spice level can be adjusted based on your preference.
- Store pumpkin biscotti in an airtight container at room temperature for up to a few weeks. I've had them last for a month or more!
Nutrition
Serving: 1biscotti | Calories: 163kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 60mg | Fiber: 1g | Sugar: 11g
