These Pumpkin Spice Biscotti are softer than these traditional Italian cookies, but they're loaded with Fall flavors and perfect for dunking!
This time of year you find that people are on one of two sides of the pumpkin spice camp. They either love it or hate it. Me, I love it; especially in baked goods like these Pumpkin Spice Biscotti.
I've made several biscotti recipes over the years and though this one is my favorite, I really liked this version because these were softer than the typical biscotti.
If I had to describe it, they were more like anisette toast than biscotti, but yet still firm enough to dunk into tea or coffee.
How do you make biscotti?
Biscotti are pretty easy to make; however, there are two steps to baking because you have to bake as a whole; then bake again as individual cookies.
First, let's mix the dough by combining all purpose flour, granulated sugar, baking powder and baking soda in a medium bowl.
Next, combine pure pumpkin puree, vanilla extract, eggs, extra virgin olive oil and pumpkin pie spice in a separate small bowl. I like to keep a small container of pumpkin spice in my pantry this time of year, but if you don't have any you can always make it yourself using this recipe from The Pioneer Woman.
Add the liquid ingredients to the dry ingredients and mix well with a wooden spoon; then turn the dough onto a lightly floured surface.
Split the dough into two and gently knead each piece into a 12" log. Place each log onto a baking sheet that has been sprayed with cooking spray or lined with parchment or a Silpat.
Gently press down on the top of the dough so it's not completely round and bake in a preheated 325 degree F oven for 30 minutes. Remove the Pumpkin Spice Biscotti from the oven, allow to cool for about 5 minutes; then slice each log diagonally into 12 biscotti. You'll have a total of 24 cookies.
Finally, place the biscotti on it's side back on your baking sheet and cook for another 20 minutes; 10 minutes per side until they are lightly brown. Remove from the oven and allow to completely cool. You can leave them plain, dip the ends in melted chocolate or drizzle with a glaze.
Just make sure they are completely cooled and the toppings are hardened before storing in an airtight container.
Now I can't say exactly how long these Pumpkin Spice Biscotti will last because between my kids, their friends (including bringing some to school) they were gone in a day.
However, they should last for a week in an airtight container if left at room temperature or up to 3 months in the freezer.
You can eat these as an afternoon snack or even for breakfast with your coffee in the morning. Either way, they probably won't last long at your house either. ~Enjoy!
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Pumpkin Spice Biscotti
Ingredients
- 2 ½ c. All Purpose Flour
- 1 c. Granulated Sugar
- ½ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ c. Pure Pumpkin Puree
- 1 tsp. Vanilla Extract
- 2 lg. Eggs
- 1 tsp. Extra Virgin Olive Oil
- 1 tsp. Pumpkin Pie Spice
Instructions
- Preheat oven to 325 degrees F.
- Combine the flour, sugar, baking powder and baking soda in a medium bowl.
- Next, combine the pumpkin, vanilla, eggs, oil and pumpkin spice in a separate small bowl. Add the liquid ingredients to the dry ingredients and mix well with a wooden spoon; then turn the dough onto a lightly floured surface.
- Split the dough into two and gently knead each piece into a 12" log. Place each log onto a baking sheet that has been sprayed with cooking spray or lined with parchment or a Silpat mat.
- Gently press down on the top of the dough so it's not completely round and bake for 30 minutes. Remove the Pumpkin Spice Biscotti from the oven, allow to cool for about 10 minutes; then slice each log diagonally into 12 biscotti. (You'll have a total of 24 cookies.)
- Finally, place the biscotti on it's side back on your baking sheet and cook for another 20 minutes; 10 minutes per side until they are lightly brown. Remove from the oven and allow to completely cool. You can leave them plain, dip the ends in melted chocolate or drizzle with a glaze.Make sure the biscotti are completely cooled and the toppings are hardened before storing in an airtight container at room temperature for one week or in the freezer for up to 3 months.
Nutrition
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Kathy Gorman says
Making it today and the dough was not kneadable nor shape able. Too wet! Double checked the dry ingredients vs the wet and all was right. What could have I. Done wrong?
Carrie's Experimental Kitchen says
When kneading the dough, did you add extra flour to a board? The little extra flourbmay have helped a bit. Were your eggs large and not extra large? Without knowing the exact ingredients you used its difficult to say what caused the dough to be too wet
Summer says
I made these and replaced the eggs with 2 Tbs cornstarch and 4 tbs water. They turned out great! My son has an egg allergy. I try and find ways to bake without using eggs.
Carrie's Experimental Kitchen says
I'm glad the substitutions worked well!