Pumpkin Spice Biscotti

Alright, folks, buckle up for a one-way trip to flavor town with these Pumpkin Spice Biscotti! It’s like dunking a taste of autumn into your coffee cup. Crispy, spiced just right, and so totally dunkable — these babies will spice up any chilly morning or lazy afternoon. Trust me, once you try ‘em, you’ll wonder why you waited this long to hop on the biscotti bandwagon!

Picture this: Sunday mornings at our place are a mad dash of pajamas, giggles, and the heavenly aroma of these pumpkin spice dreamboats wafting through the house. My husband is all about that dunk life, and my kids? Who knew anything could get them to slow down for breakfast? These biscotti have wiggled their way into our routine, becoming our cozy little family tradition.

Why You’ll Love This Pumpkin Spice Biscotti

– They’re like a hug for your taste buds, seriously.
– Dunking into coffee? Yes, please!
– Perfect way to make your kitchen smell like a fall candle.
– Ridiculously easy yet sounds fancy enough to impress your guest.
– Kids like them — and any food that does that is a keeper.

How to Make It

Alright, so let’s get this biscotti show on the road. Grab that mixing bowl and just throw in some flour, sugar, and all those cozy spices. Give it all a good mix — nothing fancy here. Now, mix in your pumpkin and eggs. It’s going to look like a mess, but don’t freak. Messy is good.

You’ll knead this mixture into dough. Divide it in half, make some logs (pretend you’re rolling Play-Doh), and bake those babies until they’re golden. Slice ‘em up while they’re still warm, but be careful. Now, back in the oven they go to get that crunch we all crave. And… you’re done! Bow to the biscotti gods and feast.

Ingredient Notes

– Flour: Ah, the binder — bless its heart. Just don’t use cake flour — that was a disaster once.
– Pumpkin Spice: Don’t skimp here, it’s what gives this biscotti life and personality.
– Sugar: If you go halfsies with brown sugar sometimes, it’s mellow and rich. It’s a vibe.

Recipe Steps:

1. Preheat the oven to 350°F (175°C), because, duh, you need it hot.
2. Mix the dry stuff: flour, sugar, baking powder, and those heavenly spices.
3. Stir in the wet stuff: pumpkin and eggs till it’s semi-cohesive — give it some elbow grease.
4. Form the dough into two logs on a baking sheet. Seriously, they can be uneven — no biggie.
5. Bake until they have a slight tan going, about 20-25 minutes.
6. Slice the logs into biscotti-size pieces. Go with your heart.
7. Bake again, cut-side down, for about 15 minutes to reach peak crunchiness.
8. Cool ‘em down and then dive in, headfirst, into yumminess.

What to Serve It With

Tips & Mistakes

Don’t let anyone tell you these need to look identical. They’re rustic and homemade — that’s the point, right? If it’s a fight to slice, you probably didn’t bake long enough the first time — and that’s OK. Learn and live.

Storage Tips

Chuck ‘em in an airtight container, a cookie jar, or a mason jar like it’s an Instagram shoot. They stay crisp for a week and if you’re a rebel, cold biscotti for breakfast is a real thing. Pairs excellent with couch blanket snuggles.

Variations and Substitutions

Run out of pumpkin spice? Make your own with cinnamon, nutmeg, and ginger. If pumpkin’s not your gig, swap in applesauce — a little unpredictable, but nice. Play with chocolate chips or nuts if you’re feeling frisky.

Frequently Asked Questions

Pumpkin Spice Biscotti

This crunchy Pumpkin Spice Biscotti recipe is perfect for fall, loaded with warm spices and pumpkin flavor. Great for dunking in coffee or tea!

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.25 cups canned pumpkin puree not pumpkin pie filling
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 0.25 teaspoons ground ginger
• ▢ 0.25 teaspoons ground cloves
• ▢ 0.5 cups unsalted butter softened
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cups chopped walnuts optional

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and cloves.
• In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract.
• Gradually add dry ingredients to the wet ingredients and mix until combined. Fold in walnuts if using.
• Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
• Bake for 25 minutes or until lightly golden. Remove from oven and let cool for 10 minutes.
• Reduce oven temperature to 325°F (163°C). Using a serrated knife, slice the log diagonally into 0.5 inch thick slices.
• Place the slices cut side down on the baking sheet and bake for another 15 minutes, flip halfway through until crisp.
• Remove from oven and let biscotti cool completely on a wire rack before serving.

Notes

Store biscotti in an airtight container. They keep well for up to two weeks and are perfect with hot beverages.