Better than any treat you’ll get at your local coffee shop, this decadent and fall-inspired Pumpkin Biscotti will be a winner in your home. Make sure to make a cup of coffee or tea to go with it. They pair perfectly together!
Hi! I’m Cyndi from My Kitchen Craze here to celebrate that it’s officially Fall! You know what that means, right? It’s time to go crazy for pumpkin, cool weather, and earlier nights. I love when it gets darker earlier actually. I’m not one of those that likes it getting dark at 8pm. I’m a night girl, so if it doesn’t get dark until 8pm then I feel like I need to stay up until midnight, and that doesn’t do well for me the next morning. :)
Also, don’t get me started on the weather. I live in the desert, so I am so looking forward to cooler times ahead. When it’s cooler, I crave things like pumpkin, apples, sweaters, and warm drinks. I love everything about the cooler weather, but my favorite Fall flavor is pumpkin.
I’m a huge pumpkin lover. I love anything and everything about it. How about you? Some people are iffy about pumpkin, but not me. Today I wanted to share a fun recipe with you, something you can have with a cup of coffee on those cold days and sit by the fire.
Have you ever made biscotti before? I always thought biscotti was one of those things you could only get at a coffee shop. That was until about 5 years ago when my girlfriend, Jessica was over for the weekend, and she told me we should make biscotti. We made it and both fell in love. She and I love biscotti so much that when I made this pumpkin biscotti, I packaged some and mailed them to her in California. She finished them in three days! :)
This biscotti is sweet but not overly sweet. I ended up adding some dark chocolate because I always love a little oomph with my biscotti. You could add it or leave it off. The choice is yours. You have to be patient when making biscotti. The key is to dry it out, but not burn it. Biscotti has a crunchy texture, hence the reason most people like to dunk it in their coffee or tea.
If you’ve never made biscotti and you’re a biscotti lover like me, I highly suggest you make this recipe this Fall season. Grab that blanket, cup of coffee/tea and a few pieces of Pumpkin Biscotti. It will make your day. Enjoy!Print
- 4 tablespoons softened, unsalted butter
- 2/3 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup pumpkin puree
- 2 cups all purpose flour
- coarse white sparkling sugar for topping
- 10 ounces dark chocolate chips
- 1–2 tablespoons heavy cream
Preheat the oven to 350°F. Lightly grease baking sheet, and set aside.
With an electric mixer on medium speed, beat the softened butter, sugar, spices, baking powder, and salt. Add in the egg and pumpkin purée, and beat until well blended.
With your mixer on a low speed, slowly add the flour. Mix until just combined.
Divide the dough in half. Place one half onto the greased baking sheet and shape it into a 10″ x 2 1/2″ log. Repeat with second half of the dough. Make sure to pat them into long rectangles. Smooth out the top and sides with yours hands. If the dough is a little too sticky, add some flour to your hands.
Sprinkle the coarse white sparkling sugar on top of both logs. Bake the dough for 25 minutes. Remove it from the oven and let sit 10 mins.
Starting at one end of each log, cut into 1-inch biscotti pieces working your way down. Repeat with second log. Arrange all biscotti pieces on their sides.
Bake another 20-25 minutes. Remove from oven, and place on a wire rack. Let cool completely before applying chocolate.
In a wide, shallow bowl, add dark chocolate and 1 tablespoon heavy whipping cream. Microwave for 30 seconds, stir with a rubber spatula. Microwave an additional 30 seconds, and stir until melted through.
Lightly dip the bottom sides of biscotti in the chocolate. Place upside down on a wire rack until hardened and set.
- If your chocolate does not harden completely, place biscotti in the refrigerator for roughly 30 minutes.
- Biscotti will keep for 5-7 days in the refrigerator or an air tight container.
- Biscotti Recipe adapted from: King Arthur Flour
Want more pumpkin baked goodies? Don’t miss these!