Easy Pumpkin Spice Biscotti Recipe

 

Equipment: 

 

• Large mixing bowl or large bowl
• Medium bowl
• Hand mixer or stand mixer - my favorite mixer
• Parchment Paper
• Serrated Knife
• Wire rack
• Cutting board
• Rubber Spatula - I love these
• Whisk
• Double boiler (optional) -
• Cookie Sheet or baking sheet
• Airtight container

 

Ingredients: 

 

• 1 room temperature large egg
• 4 tbsp. room temperature unsalted butter
• 1 1/4 tsp. Pumpkin pie spice 
• 2/3 cup white sugar
• 1/4 cup packed dark brown sugar
• 2 cups all-purpose flour or measure-to-measure gluten-free flour
• ½ tsp. white sugar and ½ tsp. ground cinnamon or coarse sparkling sugar (set to the side)
• 1/2 cup pure pumpkin puree (not Pumpkin Pie Filling)
• 1 1/2 tsp. baking powder
• 1 tsp. pure vanilla extract
• 1 tsp. salt

   

Step 1: Combining Ingredients and Setting the Oven Temperature

First, set the oven temperature to 350 F and line a cookie sheet or baking tray with parchment paper. In a large bowl, combine the dry ingredients. Add the 2 cups of all-purpose flour, 1 1/2 tsp. baking powder, 1 1/4 tp. pumpkin pie spice, and 1 tsp. salt in a large mixing bowl. Whisk the dry ingredients together. Cindy's Tip: I have been baking for 30 years, and trust me, I always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl helps distribute the baking powder, salt, and spices evenly throughout. It also breaks up clumps and helps create a consistent texture, especially for homemade biscotti. The flour mixture will blend more easily with the wet ingredients, creating a smooth biscotti dough.

Step 2: Combining the Sugars with Unsalted Butter

Next, use a hand mixer and a large bowl, or the bowl of a stand mixer, to combine the unsalted butter, white sugar, and brown sugar until well combined. Cindy's Tip: Using pure pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti. Pumpkin pie filling is specifically made for pumpkin pie and contains added spices, sugar, and thickeners. Canned pumpkin labeled "100% pure pumpkin" contains only pumpkin. Making it the right choice for a pumpkin biscotti recipe.

Step 3: Combining the Flour and Wet Ingredients

When you combine the flour with the wet ingredients, set the mixer on low speed. This helps prevent flour from flying out of the mixing bowl. Gradually combine the dry ingredients with the pumpkin mixture, mixing just until the flour is incorporated. Do not over-mix the dough; this can lead to tough, dense homemade pumpkin spice biscotti. The dough will be sticky, and that's normal. Cindy's Tip: You may notice a little flour that isn't completely mixed into the biscotti dough. If you're concerned, finish stirring the flour by hand with a rubber spatula or wooden spoon.

Step 4: Divide Dough and Form Logs

Scoop the biscotti dough onto a prepared baking sheet using a rubber spatula or wooden spoon. Divide the dough in half and shape each portion into a long log, approximately 10" x 2 1/2 ". Use wet fingertips to shape and smooth the tops and sides of the biscotti logs. Cindy's Tip: I recommend wetting your fingertips because the dough is sticky. Don't worry; this is normal for biscotti cookie recipes. If you struggle with getting the exact dimensions, don't overthink the dough. Overworking the dough will make the biscotti tough.

Step 5: Sprinkling with Cinnamon Sugar

Next, sprinkle the smooth biscotti logs with the cinnamon sugar mixture or coarse sparkling sugar. Gently press the cinnamon sugar mixture into the homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to the biscotti.

Step 6: Baking Time

Add the pumpkin biscotti cookies to the oven for the first time and bake for 20-25 minutes. During the first bake, you will enjoy the scent of spices as the pumpkin flavor begins to come through. When the baking time is complete, remove the cookie sheet from the oven and reduce the oven temperature to 325 F. Let the biscotti cool for 5 minutes. Transfer the biscotti logs to a cutting board. Using a serrated knife, cut the logs on a diagonal into equal-size pieces. Cindy's Tip: When slicing your biscotti on the cutting board with a serrated knife, cut straight up and down. Try to cut the pumpkin biscotti cookies into equal pieces. If the slices are uneven, they may topple over when baking the second time.

Step 7: Second Baking

Set the biscotti on their cut edges on the prepared baking sheet and return them to the oven for the second time. Bake for 35-40 minutes, until golden brown around the edges. Remove the homemade pumpkin biscotti from the oven and place them on a wire rack to cool completely. Cindy's Tip: Every oven temperature is different, so you may need to adjust the baking time during the second bake. Keep an eye on the biscotti as they bake, so they don't become too dark.

Step 8: Chocolate Drizzle

This step is optional, but wow, the white chocolate drizzle adds a little extra sweetness and makes these the perfect treat! When melting white chocolate chips, I recommend using a double boiler or a Wilton candy melt. If you love the combination of chocolate and pumpkin, feel free to melt mini chocolate chips and drizzle them over the biscotti. Pumpkin and chocolate are a great combination, but we especially enjoy white chocolate with our pumpkin spice biscotti. It adds a creamy texture. Place the twice-baked cookies on a wire rack over a lined baking sheet. This makes cleanup easy. Once the chocolate is melted, dip a fork into the chocolate and use a back-and-forth motion to drizzle it over the pumpkin biscotti cookies. Let the chocolate set before serving. Cindy's Chocolate Melting Tip: I don't recommend using the microwave for white chocolate chips because white chocolate can seize easily. Here's my tip for melting chocolate without seizing, whether you're using a microwave or double boiler. Use low heat and add 1 tsp of coconut or vegetable oil. When using a double boiler, stir constantly until the chocolate is melted. In a microwave, add the oil to the white chocolate chips and melt in a microwave-safe bowl in 15-second intervals. Stir after each interval until smooth. Be sure not to get any moisture into the chocolate, or it will clump and seize. Trust me, I learned this the first time I melted chocolate over 30 years ago! You can use melting wafers and melt them in the microwave. However, for cookie recipes, I like using chocolate chips for their flavor and creamy texture.