Pumpkin Biscotti

 


Pumpkin season is here!  Sweeten autumn with these pumpkin biscotti cookies. They have the autumn essence of pumpkin and spices that are perfect with a cup of milk or coffee.

Ingredients

  • 3/4 cups sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3 cups flour
  • Cinnamon sugar for sprinkling (optional)

Baking Steps

  1. Preheat the oven to 350° Fahrenheit. 
  2. Combine the sugar, vanilla extract, egg, and pumpkin puree. Mix well until combined.  
  3. Combine the flour, cinnamon, nutmeg, baking powder and salt.  
  4. Combine the pumpkin mix with the flour mix until a dough is formed.  
  5. Then need the dough on a floured surface to form a ball. 
  6. Cut the ball of dough in half.
  7. Take one dough ball and roll it on the floured surface until it forms about a 12 inch long roll that is about 2 inches in diameter.  Place the roll on a baking sheet covered with parchment paper and press the roll to flatten the dough to about 1/2 to 1 inch thickness. 
  8. Repeat step 7 with the second dough ball. 
  9. Sprinkle sugar cinnamon on the cookie dough (optional).
  10. Bake in the oven for 20 minutes.
  11. Remove the baked cookie loaf from the oven and let it cool for five minutes. 
  12. Then slice the cookie loaf to create 1/2 to 1 inch thick oblong biscotti cookies.  
  13. Place the biscotti cookies on the side and return to the oven for 3 minutes.