Pumpkin Pie Biscotti
Pumpkin Pie Biscotti offers a perfect blend of warm spices, pumpkin flavor, and crunchy texture, ideal for fall gatherings or as a delightful holiday treat.
Ingredients
Instructions
- Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
- In a separate bowl, whisk together the canned pumpkin, eggs, and vanilla until well combined.
- Gradually add the pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened and the dough is crumbly but cohesive.
- Divide the dough into two equal portions and shape each into a log on a greased or parchment-lined baking sheet.
- Bake at 350°F (175°C) for about 20-25 minutes until lightly golden.
- Allow the logs to cool for 10 minutes, then transfer to a cutting board.
- Slice each log diagonally into 1/2-inch thick slices.
- Arrange the slices on a baking sheet and bake for an additional 10-12 minutes until crisp.
- Remove from oven, cool completely, and enjoy.
Tips & Substitutions
For a richer flavor, consider adding chopped dried cranberries or swapping out half the macadamia nuts for walnuts. If you prefer a sweeter biscotti, increase the brown sugar by a quarter cup. Ensure the dough is not overmixed to maintain a tender texture. If you can't find pumpkin pie spice, mix cinnamon, nutmeg, and ginger in equal parts as a substitute.
Serving Suggestions
These Pumpkin Pie Biscotti make a delightful treat alongside a cup of coffee or tea. They can also be served with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent dessert. For a festive touch, pair them with a slice of *Cypress Gardens Pecan Pie* during holiday gatherings.
Storage & Reheating
Store any leftover biscotti in an airtight container at room temperature for up to two weeks. For longer storage, freeze the biscotti in a resealable bag for up to three months. To enjoy them warm, reheat in the oven at 350°F for about 5 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie Biscotti contains roughly 88 calories, with 1g protein, 7g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but be sure to cook and puree it until smooth. Drain any excess moisture to avoid altering the dough consistency. One cup of fresh pumpkin should be sufficient for this recipe, similar to the amount in canned pumpkin.
How can I make these biscotti gluten-free?
To make gluten-free Pumpkin Pie Biscotti, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately as per package instructions. This will help maintain the structure and texture of the biscotti.
What can I do if my biscotti are too hard?
If your biscotti turn out too hard, try reducing the second baking time by a few minutes. Alternatively, you can soak them briefly in coffee or tea before serving to soften them a bit. Storing them in a sealed container can also help maintain some moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).