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!!  

 

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