Pumpkin Biscotti
Cozy up to warm Fall spices with this Pumpkin Biscotti recipe made with cranberries and toasted walnuts. It's crispy, crunchy, and full of the best pumpkin flavor.
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin spice, or make your own *see recipe tips in the post
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup pure pumpkin, strained
- 2 large egg, at room temperature
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1/2 cup dried sweetened cranberries
- 1/2 cup toasted chopped walnuts
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Mix the pumpkin, eggs, vanilla, sugar, melted butter, and vanilla in a large bowl.
- In a separate bowl combine flour, baking powder, pumpkin pie spice, and salt.
- Combine the wet and dry ingredients until just combined Add in cranberries and walnuts, if desired.
- Add the dough to a lightly floured baking sheet lined with parchment paper.
- Form the down into a log using floured hands. Sprinkle the top with granulated sugar.
- For the first bake, bake until the bread loaf is done. Remove from the oven and allow to cool for a few minutes.
- Once cool enough to handle, use a serrated knife to slice the biscotti loaf into 1/2-inch pieces.
- Arrange the pieces bake on the parchment-lined baking sheet and bake for about 8 minutes until golden brown, flipping halfway through.
- Transfer to a wire rack to cool completely.
Nutrition
Calories: 300kcal
Did you try this recipe?Let me know how it was!