Pumpkin Biscotti recipe

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Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
¾ cup white sugar
¼ cup butter, softened
¼ cup brown sugar
2 eggs
½ cup pumpkin puree
2 tablespoons molasses
1 teaspoon vanilla extract
2 tablespoons pumpkin seeds

Nutrition Info

135.1 calories
carbohydrate: 24.6 g
cholesterol: 24.7 mg
fat: 3.1 g
fiber: 0.7 g
protein: 2.4 g
saturatedFat: 1.7 g
servingSize: -
sodium: 93.5 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.

  2. Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs, beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract, beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.

  3. Cover dough with waxed paper, refrigerate for 1 hour.

  4. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  5. Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet, top with pumpkin seeds.

  6. Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).

  7. Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.

  8. Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

Recipe Yield

20 biscotti

Recipe Note

A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.

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