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To make pumpkin spice biscotti, you need some key ingredients. Here’s what you will use: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 3/4 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup pumpkin puree - 2 large eggs - 1 teaspoon vanilla extract Each ingredient plays an important role. The flour gives the biscotti structure. The baking powder helps them rise. The spices add warmth, while the sugars balance the flavors. Pumpkin puree makes them moist and adds that lovely fall taste. You can add some fun extras if you like: - 1/2 cup chopped walnuts or pecans - 1/4 cup white chocolate chips Adding nuts gives a nice crunch. White chocolate adds sweetness and creaminess. Feel free to mix and match these options to make the biscotti your own! First, preheat your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper. This keeps the biscotti from sticking and makes cleanup easy. Next, gather a medium bowl. In this bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt Set this bowl aside. We will mix the dry ingredients with the wet ones later. Now, grab a large mixing bowl. Combine the following: - 3/4 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup pumpkin puree Mix these ingredients until they are smooth and well combined. This step brings out the sweet pumpkin flavor. Next, add in the eggs, one at a time. Mix well after each addition. Finally, stir in 1 teaspoon of vanilla extract. This adds a lovely aroma and depth to our biscotti. It's time to combine the wet and dry mixtures. Gradually add the dry ingredients to the pumpkin mixture. Mix until just combined; be careful not to overmix. If you want, fold in 1/2 cup of chopped walnuts or pecans and 1/4 cup of white chocolate chips. Now, divide the dough in half. Shape each half into a log, about 12 inches long, on the prepared baking sheet. Flatten the tops slightly for even baking. Bake these logs for 25-30 minutes, or until they are slightly firm and lightly golden. Remove them from the oven and let them cool for about 10 minutes. After cooling, use a serrated knife to slice the logs diagonally into 1-inch wide pieces. Lay the slices cut-side down back onto the baking sheet. Now, it's time for the final bake. Bake the biscotti for an additional 10-15 minutes. Turn them halfway through to ensure they are crisp and golden on both sides. After this bake, let the biscotti cool completely on a wire rack before enjoying them or storing them. To make perfect pumpkin spice biscotti, texture is key. You want your biscotti to be crunchy but not too hard. To achieve this, mix your dough until just combined. Overmixing can lead to tough biscotti. After your first bake, let the logs cool for about 10 minutes. This helps them firm up but stay soft enough for slicing. Use a serrated knife to cut them. This knife helps to slice through the crunchy crust easily. When you bake the sliced biscotti again, keep an eye on the time. You want them golden and crisp, so check them halfway. Turn them to ensure even baking on both sides. Serving your biscotti can be a fun part! Arrange them in a festive container or on a nice platter. It adds charm to your table. For an extra touch of sweetness, drizzle melted white chocolate over the top. This not only looks pretty but adds a creamy contrast to the spices. You can also sprinkle a few crushed nuts on top for added texture. With these tips, your pumpkin spice biscotti will impress everyone! {{image_2}} You can change the spices in your pumpkin spice biscotti. Try adding allspice or cardamom for a new twist. You can also add a bit of orange zest for a bright, fresh flavor. This gives your biscotti a fun fall vibe. Seasonal flavors are great too. Use maple syrup instead of some sugar for a sweet touch. You could even mix in a bit of apple pie spice for a cozy feel. When it comes to nuts, you can choose almonds or pecans. Both add a nice crunch. Almonds have a mild flavor, while pecans are sweet and buttery. If you can't choose, mix them! A blend of nuts can really enhance the taste. Just make sure to chop them well so they mix in nicely. Chocolate can make your biscotti even more special. You might pick dark chocolate for a rich taste. It pairs well with the pumpkin and spices. White chocolate, on the other hand, adds sweetness and creaminess. If you prefer no chocolate, that’s fine too! The biscotti will still be tasty. You can enjoy them plain or dipped in coffee. To keep your pumpkin spice biscotti fresh for a week, store them in an airtight container. This helps to lock in their flavor and crunch. Place the biscotti in a single layer if possible. If you stack them, put parchment paper between layers. This way, they won't get soft or lose their shape. If you want to keep biscotti for longer, freezing is a great option. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This method keeps the biscotti fresh for up to three months. When you're ready to enjoy them, take the biscotti out of the freezer. Let them thaw at room temperature for about an hour. You can also warm them in the oven at a low temperature for a few minutes. This will bring back their crispiness and make them taste freshly baked. The best way to serve pumpkin spice biscotti is with coffee or hot tea. The warm drinks help soften the biscotti, making each bite even better. You can also arrange them on a pretty plate. Drizzling warm white chocolate on top adds a nice touch. For a fall-themed treat, place biscotti in a festive basket or jar. You can use fresh pumpkin instead of pumpkin puree. Just cook and mash the pumpkin until smooth. Be sure to drain any extra moisture, as it can change the dough’s texture. Fresh pumpkin adds a nice flavor, but store-bought puree is still great for convenience. Homemade biscotti can last up to two weeks when stored in an airtight container. Keep them in a cool, dry place. For longer storage, consider freezing them. They still taste great when thawed, making them perfect for later enjoyment. Yes, you can make these biscotti gluten-free. Use a gluten-free flour blend in place of all-purpose flour. Ensure that other ingredients, like baking powder, are also gluten-free. The taste and texture may differ slightly, but the flavors will still shine through! Making pumpkin spice biscotti is fun and easy. We covered the essential ingredients needed, like flour and pumpkin puree. I shared step-by-step instructions to create the perfect biscotti, from mixing to baking. Using tips for texture and presentation will impress your family and friends. You can explore various flavors and storage options for long-lasting treats. Enjoy your homemade biscotti, and let your creativity shine! Each bite brings cozy, autumn comfort to your day.

Pumpkin Spice Biscotti

Indulge in the cozy flavors of fall with these delicious Pumpkin Spice Biscotti! Perfectly crunchy and bursting with pumpkin goodness and warm spices, this easy recipe is ideal for your next gathering or quiet afternoon treat. Get tips on presentation and learn how to make this delightful snack in under an hour. Click through for the full recipe and bring autumn to your kitchen today! #PumpkinSpice #BiscottiRecipe #FallBaking #DessertIdeas
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/4 cup white chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, spices (cinnamon, nutmeg, ginger, cloves), and salt. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and pumpkin puree. Mix until smooth.

        Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

          Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. If desired, fold in the chopped nuts and white chocolate chips.

            Divide the dough in half and shape each half into a log (about 12 inches long) on the prepared baking sheet, making sure to flatten the tops slightly.

              Bake for 25-30 minutes, until slightly firm and lightly golden. Remove from the oven and let cool on the baking sheet for about 10 minutes.

                Using a serrated knife, slice the logs diagonally into 1-inch wide pieces. Place the slices cut-side down back onto the baking sheet.

                  Bake for an additional 10-15 minutes, turning the biscotti halfway through, until they are crisp and golden on both sides.

                    Allow the biscotti to cool completely on a wire rack before enjoying or storing.

                      Prep Time: 15 min | Total Time: 1 hr | Servings: 24 biscotti

                        - Presentation Tips: Arrange the biscotti in a festive container or on a decorative platter. You can drizzle some melted white chocolate on top for an extra touch!