Pumpkin Biscotti
Sweater Weather Delight
Fall is my favourite time of year! I really love sweater weather and baking Fall desserts.
Pumpkin is one of those ingredients that works well in several desserts but is rarely seen in biscotti. This recipe gives you that Fall feeling and is a perfect treat with your morning or afternoon coffee or tea.
Pumpkin Biscotti
A Fall Favourite
I have tried a similar recipe and found it was a little too pumpkin spice forward, so I decreased the spices and added a LIGHT olive oil instead of another neutral oil (you can use a neutral oil if that is what you have).
Anytime a recipe calls for neutral oil, I always use a light olive oil; that is just a personal preference. This is also a great make-ahead dessert; all you need to do is just freeze what you don’t consume. Once you are ready to enjoy them, remove from the freezer and leave them at room temperature.
Prep Time: 20 minutes Cook Time: 50 minutes
Total Time: 1 hour 10 minutes Servings: 24 servings
Ingredients
• 1 cup flour, all-purpose 142g
• 1 cup flour, whole wheat 156g
• 1 teaspoon baking powder
• 3 teaspoons pumpkin spice
• ½ teaspoon salt
• 2 eggs at room temperature
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup light olive oil or vegetable oil
• 2 teaspoons vanilla extract
Recipe
Step 1
Preheat oven to 325° F. Position the rack in the center. Line the baking sheet with parchment
paper. Set aside.
Step 2
Whisk together the dry ingredients (flour, baking powder, pumpkin
spice and salt) in a medium bowl.
Step 3
In another bowl, whisk together eggs and brown sugar for a few minutes, ensuring it is well combined.
Step 4
Add the pumpkin puree, oil (ensure this is a light olive oil or veg oil), and vanilla extract, and whisk together for another minute or so. Now add the liquid ingredients to the dry ingredients; stir with a wooden spoon until just combined.
Step 5
On your parchment-lined baking sheet, scoop out half of the dough and form a log. Take the other half of the dough and form another log adjacent to the first log.
Step 6
Before shaping your logs, I recommend wetting your fingers with a bit of water (this will prevent your hands from sticking to the dough).
Step 7
Once your logs are formed, you could sprinkle Turbinado sugar on each to get a little extra crunch (this step isn’t necessary, but it’s a fantastic addition!)
Step 8
Bake for approximately 30 minutes or until golden brown in colour and firm to the touch. Allow to cool slightly for about 10 minutes.
Step 9
Remove your cookie logs from the baking sheet and transfer them to a cutting board.
Step 10
Using a serrated knife, slice cookies at an angle about 1/2 – 3/4 inch thick.
Step 11
Place slices back on the baking sheet, and return them to the oven for another 15-20 minutes (the longer they stay in the oven, the crispier they will get). REMEMBER: Turn them over at the halfway mark.
Step 12
Place on a wire rack to cool. Once they are fully cooled, store them in an airtight container for up to two weeks or freeze them for up to three months.
Enjoy!
XoXo
SiLLibake
