Easy Pumpkin Spice Biscotti (Homemade Recipe)
Nothing says fall quite like the warm pumpkin spice flavors. These Pumpkin Biscotti are exactly what you need to cozy up with a warm cup of milk (or coffee!).
Ingredients
- 2 cups all-purpose flour approx. 260g
- 1 teaspoon baking powder
- 1.5 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup brown sugar
- ¼ cup olive oil
- 1 egg room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup pumpkin seeds
Instructions
- Heat the oven to 150C/300F and line a baking tray with parchment paper.
- In a medium bowl, mix together dry ingredients: flour, baking powder, salt, cinnamon, ginger and nutmeg.
- In a separate large bowl, whisk the sugar and oil until well combined.
- Then whisk in the egg, pumpkin puree and vanilla extract. Mix until well combined.
- Gradually add the flour mixture into the wet mixture until well combined and all the flour is integrated. Work into a dough by hand. Depending on the flour you use, the dough should be either quite sticky or less sticky - the beauty in this recipe is that both are ok!
- Add in the pumpkin seeds and gently fold them into the dough.
- Divide the dough by hand into 2 and form each half into a log around 5 x 15 cm (2 x 6 inches) and place on the baking tray. If the dough is too sticky, use water on your hands to handle the dough with more ease. Leave enough space between the two logs so they don’t stick together in the oven.
- Bake for 25 minutes until golden brown. Remove it from the oven and set aside. Let the biscotti cool for around 10 minutes.
- Reduce the oven temperature to 135C/275F
- Place the biscotti logs on a cutting board. Using a serrated knife, cut the logs diagonally into 2 cm (¾ inch) thick slices. Lay the cookies flat onto the lined baking sheet.
- Bake again for 20-25 minutes until the biscuits are dry. The center will be slightly soft when taking it out, but will get crisp upon cooling. Place them on wire racks for faster cooling.
- Serve and enjoy!