Pumpkin Spice Biscotti: Unlock the Secret Recipe!

   

Special Equipment: Pumpkin Spice Biscotti Recipe

 

• • • Large mixing bowl or large bowl
  • • Medium bowl
  • • Hand mixer or Stand Mixer
  • • Parchment Paper
  • • Serrated Knife
  • • Wire rack
  • • Cutting board
  • • Rubber Spatula
  • • Whisk
  • • Double boiler (optional)
  • • Cookie Sheet or baking sheet
  • • Airtight container

Ingredients: Pumpkin Spice Biscotti

 

• • • 1 room-temperature large egg
  • • 4 tbsp. room temperature unsalted butter
  • • 1 1/4 tsp. Pumpkin pie spice Note: If you don’t have pumpkin pie spice. To make your pumpkin spice mix add ¾ tsp. Combine cinnamon, ¼ tsp. of nutmeg, and ginger in a medium bowl.
  • • 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 Dry Ingredients and Setting the Oven Temperature

  First, set the oven temperature to 350F and add parchment paper to a cookie sheet or baking sheet. 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 tsp. pumpkin pie spice, and 1 tsp. salt to a large mixing bowl. Whisk the dry ingredients together. Cindy's Pumpkin Biscotti Recipe Tip: I have been baking for 30 years, trust me, and always whisk the flour mixture. Whisking the flour mixture in a large mixing bowl ensures baking soda, salt, and spices are evenly spread throughout. This also prevents clumps and ensures consistent texture in a cookie recipe, cakes, and homemade biscotti. The flour mixture will blend more easily with the wet ingredients making a smooth biscotti dough. 

 

 

Step 2: Combining the White Sugar, Brown Sugar, and Unsalted Butter

  Next, using a large bowl a bowl of a stand mixer, combine the 4 tbsp. unsalted butter, white sugar, and brown sugar until smooth. About 3-5 minutes on medium speed with a stand or hand mixer. Scrap the sides of the large mixing bowl or a bowl of a stand mixer with a rubber spatula. Add the room-temperature egg, 1/2 cup pure pumpkin puree (not pumpkin pie filling), and 1 tsp. pure vanilla extract. Mix on medium-high speed with your hand mixer or the bowl of a stand mixer until well combined.   Cindy's Pumpkin Biscotti Recipe Tip: Using pumpkin puree instead of pumpkin pie filling is important for this homemade pumpkin biscotti because pumpkin pie filling is specifically for pumpkin pie. Pumpkin pie mix (pumpkin pie filling) is a shortcut for making homemade pumpkin pie. It contains pureed pumpkin and also has spices and contains added sugar and thickeners.  Canned pumpkin is labeled as "100% pure pumpkin" and contains only pumpkin.

 

 

 

Step 3: Combine the Dry Ingredients with the Wet Ingredients

 

When you combine flour and the wet ingredients set the mixer on low speed. This is to prevent flour from falling out of the mixing bowl. Combine flour a large tablespoon at a time with the pumpkin mixture. Only combine flour until slightly mixed with the pumpkin mixture. Do not over-mix the biscotti dough. This will lead to a tough and dense homemade biscotti. The biscotti dough will be sticky.  

Cindy's Homemade Pumpkin Biscotti Tip: I don't recommend adding too much flour to cookie batters because it can get over-mixed. Only combine flour until just combined. I do this when making any cookie recipe. You will notice a bit of flour isn't mixed into the biscotti. I do this on purpose. This is to avoid over-mixing. Trust me, in 30 years I have never had a problem with any of my cakes, brownies, or cookies. If you are concerned, I recommend stirring the flour with a rubber spatula or wooden spoon.

Step 4: Divide Dough and Form Long Logs

Scoop the biscotti dough with a rubber spatula onto the prepared baking sheet. Divide dough in half and shape it into long logs approximately 10" x 2 1/2" biscotti logs. Shape your biscotti logs with wet fingertips. Smoothing the top and the sides of the long logs.   

Cindy's Homemade Pumpkin Spice Biscotti Tip: I recommend wetting your fingertips because the dough is a bit sticky, don't worry this is normal for a biscotti recipe. If you struggle with exact dimensions, don't overthink it or overwork the dough. This will result in a tough biscotti or any cookie recipe.

 

Step 5: Sprinkling with Cinnamon Sugar or Sparkling Sugar Before the First Bake

 

Next, sprinkle liberally with the leftover cinnamon sugar mixture or coarse white sparkling sugar on the smooth biscotti logs. Press the cinnamon sugar mixture lightly into your homemade pumpkin spice biscotti. This adds an extra layer of spice and sweetness to this crunchy biscotti.

Step 6: Baking Time: First Bake Pumpkin Biscotti Cookies

Add the pumpkin biscotti cookies to the oven for the first bake for 20-25 minutes this brings out the autumn spices and pumpkin flavor. After the timer goes off remove the cookie sheet and reduce the oven temperature to 325 degrees. Wait five minutes. Add the biscotti to a cutting board. Use a serrated knife and cut the biscotti logs crosswise or on a diagonal for longer biscotti into 3/4 to 2-inch slices.   

Cindy's Homemade Pumpkin Biscotti Tip: When you are slicing your biscotti on the cutting board with a serrated knife, cut straight up and down, perpendicular to the lined baking sheet. If you cut the pumpkin biscotti cookies unevenly and not into equal pieces they may topple over during the second bake. 

Step 7: Second Bake: Prefectly Crunch Pumpkin Spiced Biscotti

 

Set the biscotti on their cut edge on the prepared baking sheet and return them to the oven for the second bake. Bake them for 35-40 minutes, until golden brown around the edges. Remove them from the oven and place them on a wire rack to cool completely.  

Cindy's Pumpkin Spiced Biscotti Tip: Every oven temperature is different so you may need to reduce the baking time the second time around.

Step 8: White Chocolate Chips for White Chocolate Drizzle

 

This step is optional but wow, the white chocolate drizzle adds to this perfect treat and a bit of sweetness for the taste buds! When melting white chocolate chips, I recommend using a double boiler or a Wilton chocolate melt. If you love the combination of chocolate and pumpkin feel free to melt mini chocolate chips to drizzle your biscotti. Pumpkin and chocolate are a great combination. We enjoy white chocolate with our pumpkin spice biscotti. Add your twice-baked cookies to a wire rack over a lined baking sheet. This makes cleanup easy. After you melt the chocolate dip a fork into the chocolate and use a back-and-forth motion to add the white chocolate drizzle. Let them enjoy this perfect treat.  

Cindy's Chocolate Melting Tip:  I don't recommend the microwave. White chocolate chips or any white chocolate can be seized easily. Guess what? I'm going to share a tip and trick to melt chocolate and prevent your white chips from seizing. Use low heat, add 1 tsp. coconut or vegetable oil. Stir constantly until it's fully melted. Be sure NOT to get any moisture in chocolate when you melt chocolate it will clump and seize. Trust me, I did this the first time I ever melted chocolate over 30 years ago.

 

 

 

Don't forget to bookmark this recipe to have access anytime you need to bake a batch! Enjoy!!  

 

•