If you follow me on Twitter, you may know that I am slightly obsessed with all things pumpkin right now. It’s a seasonal addiction of sorts that hits me mid October and lasts until around Christmas.
I don’t know where the pumpkin addiction came from, in fact as a kid I hated the stuff. I remember taking a slice of my Nana’s pumpkin pie during the holidays simply to appease her. I would smother it in Cool Whip, eat all the whipped topping off, then nonchalantly make my way to the kitchen can to chuck the piece of pie into the trash when no one was looking. Now as an adult, there is something about the aroma of pumpkin baked goods wafting through my home that makes me all warm and fuzzy inside.
You should definitely brace yourselves for a serious pumpkin extravaganza on My Baking Addiction. No worries if you are a pumpkin hater, I will also be showcasing many other desserts that do not include pumpkin! My blog will be chock full of apples, caramel, chocolate and spice, so please check back often!
I bookmarked this recipe for Pumpkin Pie Biscotti about a month ago in preparation for my pumpkin fever. This biscotti comes together very easily and has great pumpkin pie flavor. My only issue is that they were not as crunchy as I would like them to be.
The outsides definitely had a high level of crunch, but the middle was slightly chewy, not a bad chewy, just, well a little chewy. I may try making these again, but subbing out some of the brown sugar for white and maybe baking a tad longer. All in all this was a tasty recipe, just not the texture I was trying to achieve.
Thanks so much for stopping by, stay warm, stay healthy and stay happy!
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tablespoon vanilla paste (1 tablespoon vanilla extract will work fine)
2 tablespoons butter or margarine
1 1/4 cup nuts, coarsely chopped (I used pecans)
1. Preheat oven to 350°F.
2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
3. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
4. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.
5. After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
6. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.
7. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped. I opted for a simple white chocolate drizzle. I just melted some white chocolate chips, placed the melted chocolate in a zip top bag, cut a small opening in one corner and drizzled it across the biscotti.
- The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
- adapted from Cooking in an ApronAll images and text ©
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Tuesday 20th of September 2016
I made this recipe this morning and the individual slices are in the oven now for their second bake. I made them exactly as written in the recipe and the logs were the specified size, 2"x10". When I took them out of the oven after 28 minutes (rather than 24) they did not seem done but I assumed that was what was meant when said they would still be soft on the inside. However, when I cut into them, the top 1/3 is still doughy rather than soft. It had not finished baking. I put each 1/2" slice on the baking sheet and am increasing the time of the second bake to a total of 20 minutes.....and might have to leave in the oven longer if the slice is still doughy. Next time I will increase the first bake to at least 34 minutes. Most biscotti recipes have a longer initial bake and this is a heavy dough to begin with. The flavor, however, is great! I love a crunchy biscotti with my cup of coffee.
Tuesday 20th of September 2016
I'm so glad you enjoyed the flavor, Gloria! Thanks for persisting with the recipe!
Sunday 19th of January 2014
We cannot have nuts. I really want to try this but would love to substitute. Any suggestions?
Saturday 15th of February 2014
Jay- You can simply eliminate the nuts in the recipe. I hope this helps. -Jamie
Monday 7th of October 2013
These are being served at the New Mexico Garden Club District Meeting this month......... YUMMMMMMMM
Monday 7th of October 2013
Jean- I hope you enjoy the biscotti! Thanks so much for stopping by! -Jamie
Wednesday 14th of November 2012
Just made these today as a trial run for Thanksgiving. VERY good! Thanks for sharing!
Sunday 18th of November 2012
Lyndsie- I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback - have a great day! -Jamie
Good Grief! This is Some Great Pumpkin Biscotti « Practice What You Pinterest
Thursday 8th of November 2012
[...] recipes in which to use this tasty gourd. I make biscotti fairly often, so when I came across this recipe for pumpkin biscotti, I thought it would be cool to try it. The photo on Pinterest looks like this: Photo courtesy of [...]