Pumpkin Pie Biscotti

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I had decided yesterday that today would be a baking day. Then when I got up this morning to take Brody outside for his morning duty, I found that the humidity and temperature was a little lower.  Yes I know, it is still in the mid to high 70’s in the mornings here in Tampa, Florida, but just a few weeks ago it was in the 80’s and very humid.  After living in Florida since 1986, I have become to the subtle changes that herald in the seasons.   I do miss the changing color of the leaves up north, but not so much the snow.

So with the “thoughts” of fall in my head I decided it was time to do some fall recipes.  I love pumpkin.  I love it in pies, cakes, breads, soup and even in a pasta I make.  So I decided today would be dedicated somewhat to our friend the pumpkin.   I am already up at 6am and since I always have coffee at Starbucks  with two of my best friends every Sunday morning, I decided to start early and make some pumpkin biscotti’s to take with me as a little treat with our coffee.   I have to admit, I did eat a few before going.  They turned out great.  They were even better with warm coffee to dunk them in.

So here’s my recipe and I hope you try this and other pumpkin recipes out now that fall is in the air.

 

  • 3-1/2 cups all-purpose flour
  • 1-1/2 cups firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2  1/2 teaspoons pumpkin pie spice (See Below)
  • 2/3 cup mashed canned pumpkin
  • 2 large eggs
  • 1 tablespoon vanilla extract

 

Preheat oven to 350 F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.

Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Place dough on a lightly floured surface and divide into 4 portions. Flour your hands and shape each portion into a 1 x 15″ long log. Place logs 3″ apart on lightly greased cookie sheets. Bake for 23 minutes; cool  15 minutes. Cut each log diagonally into 1/2″ slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for an additional 15 minutes. Cool completely on wire racks.

*Pumpkin Pie Spice Mix

Ingredients

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Directions

  • Combine all ingredients. Store in an airtight container.

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4 Comments

  1. Hi Greg.
    I just had to say THANK YOU for your biscotti recipe. I threw away 2 batches before finding your site. The others tasted ok, but they were not what I was looking for. As soon as I started to mix yours, I knew it was different. They came out great. Thanks again. I will be visiting your site often!

  2. Delicious. This did not crumble up when I was slicing to bake the second time. Never had a biscotti turn out as well as these did.

  3. Becky, I am so glad you like them. I am adding more types of biscotti after the holidays. Thank you so much for letting me know how they turned out. Merry Christmas

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