Pumpkin Biscotti

From October to November I get so excited about pumpkins!  When my kids were little I overwhelmed them with pumpkin.  From pumpkin pancakes, pumpkin butter, pumpkin breads, muffins and bagels, pumpkin cream cheese, pumpkin pasta sauce, pumpkin pie, cheesecake and cookies!  Each Fall I start drinking pumpkin flavored coffee and creamer and when I am out and about, I simply have to stop for a Starbucks Pumpkin Latte!  Pumpkin liquor mixes into a fun martini or sipped straight up as an after dinner cordial.

Without question, I truly enjoy and look forward to each new season and the flavor opportunities each one brings.  I know some people can enjoy seasonal items year round, but I simply cannot.  Besides each new season offers such a plentiful bounty that I can’t squeeze in any “past season” dishes into my meals!

Biscotti is a more adult treat vs a sugary sweet cookie.  But when I dip my pumpkin biscotti into a hot cup of white chocolate pumpkin milk, I feel like a little girl again!

Pumpkin Biscotti

Adapted from Christmas with Southern Living 1996

2 cups unbleached all-purpose flour

1 ½ cups whole wheat flour

1 cup brown sugar, packed

2 teaspoons baking powder

½ teaspoons salt

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon allspice

½ teaspoon ginger

¼ teaspoon nutmeg

½ cup canned pumpkin

2 eggs, lightly beaten

1 tablespoon vanilla

2 tablespoons butter

1 ¼ cup chopped pecans

Preheat oven to 350 degrees.

Melt butter in a large skillet over medium heat and add the chopped pecans.  Cook stirring constantly, until nuts are browned.  Remove from heat and cool completely. 

Combine all dry ingredients in a large bowl, stir well.  Combine pumpkin, eggs and vanilla; stirring to combine well.  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 and using the best kitchen tools, i.e., your hands, will work the dough even better.  Knead sautéed pecans into the dough.

Divide dough into two portions and begin to form each into an approximately 15″ log.  Place logs on a baking sheet with a slipat or lightly greased.  Bake at 350 degrees for 30 minutes.  Remove from oven and let cool for 10 minutes.  Reduce oven to 325 degrees.

Using a serrated knife, cut each log crosswise into 1/2″ slices and place slices back on cookie sheets.  Return to oven and bake for 20 minutes.  Cool completely on wire racks.  Store covered for several weeks.

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