October Let’s Make Pumpkin Biscotti

It’s the end of October let’s make pumpkin biscotti.

I love anything pumpkin. I can’t resist anything that is pumpkin especially during these fall days.

The leaves are beginning to change in Northern NJ and Halloween is around the corner.

Pumpkins, mums and flowering Kale are allover the neighborhood.

The weather is going to be cooler for the weekend. I feel like I have been waiting so long for fall to arrive.

Truthfully, I don’t need an excuse to make bisccotti. I can make them many ways and anytime of the year.

However, when fall arrives, especially October, I begin getting that itch. You know that itch? The itch to begin baking.

The itch to start getting my pumpkin out of the pantry. Get my spices out that make everything warm and the house smell so good!

So, since it’s the end of October let’s make pumpkin biscotti.

Biscotti are easy and there are many ways to make these. I look forward to sharing more ideas with during my baking season.

If you love pumpkin this recipe may interest you too!

Let’s Begin Making Pumpkin Biscotti

First, Preheat the oven 350F

ingredients for the pumpkin biscotti out before getting made

Next, for the October pumpkin biscotti, in a medium bowl beat butter, sugar, spices, baking powder and salt until smooth.

sugar and butter mixed together for the  pumpkin biscotti

Beat in the egg and pumpkin.

On low speed add the flour a large table spoon at a time to the pumpkin batter. The dough will be sticky.

adding the flour in slowly to the pumpkin biscotti

Divide the dough in half scoop and place the pumpkin biscotti batter onto the parchment covered cookie sheet.

divining the dough in half.  Making two seperate logs for the biscotti

Shape these into two 10″ x 2 1/2″ logsPat the October pumpkin biscotti batter into rectangles, smoothing the tops and sides. Wet finger tips work best for this step.

the pumpkin biscotti dough shaped into two flat sections

Sprinkle the biscotti halves with coarse white sparkling sugar and/or cinnamon-sugar and press in lightly.

picture of sparkling sugar
springling the sparkling sugar on topp of the uncooked pumpkin biscotti dough

Bake the dough for 25 minutes.  Remove the biscotti from oven.

Pumpkin biscotti getting slices with a saretted edge knife

Wait 5 minutes, using a serrated knife cut the pumpkin biscotti logs straight across into 1/2″ to 3/4″ slices.

Note:  we did this to make the pieces shorter.  When cutting the biscotti be sure to cut straight up and down to cut evenly.  Otherwise they will be uneven and wobble.

Set the pumpkin biscotti on its side on the parchment covered cookie sheet.  Return the cookies to the oven and bake for 40 to 45 minutes until golden brown around the edges.  They will still be soft in the middle. 

The biscotti laying on their side going bck into the oven

Remove the pumpkin biscotti from the oven once completely cool.  Store in an airtight container at room temperature for several days.

pumpkin biscotti finished and displayed on a wood board with a cup of coffee

Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag.

pumpkin biscotti with pinecones, walnuts on a board

If you’d like to buy them, THESE are a fantastic brand!

pumpkin biscorrit

Pumpkin Biscotti

Pumpkin Biscotti are filled with pumpkin pie spice and cinnamon
Prep Time 15 mins
Cook Time 1 hr 5 mins
5 minutes 0 mins
Total Time 1 hr 19 mins
Course Dessert
Cuisine American
Servings 35 people
Calories 60 kcal

Equipment

  • cookie sheet, bowl, parchment paper, mixer

Ingredients
  

  • 4 tbsp butter softened
  • 2/3 cup granulated sugar
  • 1 1/4 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 1/2 tsps baking powder
  • 1/2 tsps salt See tip
  • 1/2 cup pure pumpkin puree not pumpkin pie mix
  • 2 cups unbleached all purpose flour

Instructions
 

  • coarse sparkling sugar
    or
    cinnamon/sugar optional

Notes

Step 1
Preheat oven to 350F.  Line cookie sheet with parchment paper
Step 2
In a medium bowl beat the butter, sugar, spices, baking powder and salt until smooth and creamy
Tip:  If you like your food on the salter side you may want to add another 1/4 tsp. of salt
Step 3
Beat in the egg and pumpkin.   At low speed begin to add the flour.  A large tablespoon at a time.  Scraping down the sides of the bowl once.  
The dough will be sticky
Step 4
Dividing the dough in half scoop onto the parchment covered cookie sheet.
Shape into two 10″ x 2 1/2″ logs.  Pat them into rectangles, smoothing the tops and sides.
Wet finger tips work best for this step
Step 5
Sprinkle liberally with coarse white sparkling sugar and/or cinnamon-sugar
Press in lightly
Step 6
Bake the dough for 25 minutes.  Remove from oven.
Step 7
Reduce the oven to 325F.
Step 8
Wait 5 minutes, using a serrated knife cut the log straight across into 1/2″ to 3/4″ slices.
Note:  we did this to make the pieces shorter.  When cutting be sure to cut straight up and down to cut evenly.  Otherwise they will be uneven and wobble.
Step 9
Set the biscotti on its side on the parchment covered cookie sheet.  Return to the oven and bake for 40 to 45 minutes until golden brown around the edges.  They will still be soft in the middle. 
Step 10 
Turn the oven off and crack the door.  Open a few inches and let the biscotti cool in the oven.
Step 11
Remove from the oven once completely cool. 
Store in an airtight container at room temperature for several day.
Biscotti freeze well wrapped tightly and placed in an airtight container or freezer bag.
Keyword biscotti, biscuit, cookies, fall cookie, pumpkin

I hope you enjoyed October let’s make pumpkin biscotti. Do you get the itch to bake and cook when the temperatures cool down too?

arrow pointing to my pin for Pinterrest
Pinterst Pin of Pumpkin biscotti

SOME OF MY BAKING FAVORITES!!!

Posted by

Hello, my name is Cindy and welcome to Cloches & Lavender. I enjoy making our house a home with antiques and thrifted finds. Antiques are used as my staples in my dcor to remain on a budget. I will often upcycle pieces with paint to make them new again. I enjoy DIYs

36 thoughts on “October Let’s Make Pumpkin Biscotti

  1. Cindy, I love anything pumpkin, and this looks scrumptious! I wish I had a piece right now. Thanks so much for sharing the recipe. I love to bake, and I can’t wait to try this. Happy Sunday, sweet friend!

  2. I love Biscotti – but have never done them in Pumpkin. Looks delicious.

  3. I’ve never had pumpkin biscotti before, Cindy! These look amazing. I’m pinning now and can’t wait to try your recipe. I love almost anything with pumpkin in it. Hugs, CoCo

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