Pumpkin Biscotti Recipe

Can you even image how good this biscotti would be on a crisp fall day with a nice warm cup of coffee or tea? You can almost smell the crunchy fall leaves and sweater season approaching. I love me some biscotti and this recipe is no exception. The pumpkin spice puts it over the edge and as a bonus, your house will smell delicious for days!

Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice {DIY Pumpkin Pie Spice Recipe}
1/4 cup pumpkin puree {Pumpkin Puree Recipe}
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla

Pumpkin Spice Topping
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon pumpkin pie spice {DIY Pumpkin Pie Spice Recipe}

Directions

Preheat the oven to 325 F. Line a baking sheet with parchment paper {I use a Silpat. It’s the only way to go!} and set aside.

In a medium mixing bowl, combine flour, baking powder, salt and pumpkin spice. Set aside.

In a stand mixer, beat pumpkin puree and both sugars until well incorporated. Beat in egg and egg yolk, and then vanilla. Slowly add in the flour mixture and stir until combined.

Move the dough to the baking sheet. Dampen your hands and shape into a log about 12 x 3 inches. Brush with beaten egg and sprinkle generously with pumpkin spice topping.

Bake 20 minutes until golden brown. Cool 5 minutes before using a serrated knife to cut log into 1 inch thick pieces {cut at a slight diagonal}. Reduce oven temp to 300. Return cut biscotti to baking sheet, spacing apart so sides aren’t touching and sprinkle with rest of pumpkin spice topping. Bake 20 minutes until crisp and dry. Cool completely before serving or storing in an airtight container.

Can’t get enough biscotti? Check out these recipes:

• Chocolate Hazelnut Orange Biscotti
• Savory Sun Dried Tomato Biscotti
• Cranberry Pistachio Cornmeal Biscotti
• Gingerbread Biscotti
• Chocolate Almond Biscotti