Pumpkin Pie Biscotti

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.