Pumpkin Spice Biscotti

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A cup of tea and a sweet treat are the perfect way to start the day. For you, it might mean coffee instead of tea, but it most certainly always means something sweet. Today, that sweet treat is pumpkin spice biscotti. I didn’t even think of making biscotti until a friend suggested that I make them with the remaining pumpkin puree I had leftover after making chocolate pumpkin fudge. They are crunchy with the perfect hint of pumpkin spice. Feel free to drizzle them with glaze, dip them in your coffee, or eat them as an afternoon snack.

Can I also mention that I’ve already gone through two jars of cinnamon this month? I don’t even know how that is possible since the month isn’t even half way over. Between making a few batches of pumpkin pie spice, coffeecake muffins, and some other fall treats, the cinnamon is disappearing quickly. I’ve also noticed that a can of pumpkin puree goes a long way. Even after making the fudge and biscotti, I still have about a half of a cup of pumpkin left. What should I make next?

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Pumpkin Spice Biscotti

Yield: 24 biscotti
Prep Time:
10 mins
Cook Time:
30 mins
Cooling Time:
20 mins
Total Time:
50 mins
 
Pumpkin spice biscotti goes great with warm coffee and adds a nice crispy touch to a morning breakfast.

Ingredients

  • 3 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin spice
  • 2 eggs
  • ¾ cup pumpkin puree
  • 1 tablespoon vanilla extract
  • 1/3 cup chopped pecans
  • 1 cup confectioner’s sugar
  • 1 to 2 tablespoon water

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine flour, salt, sugar, baking soda, baking powder and pumpkin pie spice. Stir to combine.
  3. In a medium bowl, whisk together eggs, pumpkin puree and vanilla extract. Pour the pumpkin mixture into the flour mixture and stir to combine. Fold in chopped pecans. (At this point, the dough will be crumbly.) Flour your hands and lightly knead the dough until well combined.
  4. Form the dough into one long log, about 15-20 inches long and 5-6 inches thick. The dough should be relatively flat, only about ½ inch high. Bake for 25-30 minutes, until the center is firm to the touch. Let biscotti cool for 15 minutes and then, using a serrated knife, cut into 1 inch wide pieces. Lay each slice on its side. Turn the oven to 300 degrees and bake for an additional 15-20 minutes. Cool completely.
  5. Stir together confectioner’s sugar and 1 tablespoon water until smooth, adding another tablespoon water, if necessary, to achieve desired consistency. Drizzle glaze over biscotti and serve.

Notes

Source: heavily adapted from Shugary Sweets

Nutrition Information

Calories: 159, Fat: 1g, Cholesterol: 13mg, Sodium: 148mg, Potassium: 64mg, Carbohydrates: 33g, Sugar: 17g, Protein: 2g, Vitamin A: 24.2%, Vitamin C: 0.4%, Calcium: 1.6%, Iron: 6.5%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: Italian
Keyword: biscotti, Pumpkin biscotti
All images and text ©Spoonful of Flavor