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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!
Pumpkin Biscotti
Ingredients:
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)
Directions:
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.
Notes:
- 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 Apron
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
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I'm totally into pumpkin as well even though I also remember discreetly dumping my grandmother's pumpkin pie as a child. I happen to have pumpkin biscotti on my company's product list and thought I'd let you know that it is a bit difficult to get them as crisp as others. It's the pumpkin texture shining through I think. Yours looked great though. Looking forward to more pumpkin recipes…
Those look so pretty and delicious! I love biscotti. By the way, I think you meant "chock-full", not "cock full" hehe.
Bring on the pumpkin:) Love these
Jennifer-
Thanks so much for your comment! Great idea about leaving them in oven, now I need to make these again! I love getting tips from my readers!! Thanks again and I hope you enjoy the biscotti!
-Jamie
First off, I just found out about your blog yesterday and today I am already making what you have posted….this could be dangerous on my part. Thanks for writing and I love reading your posts. I have been through a lot of your older ones and have compiled a list of things to make.
Okay, so I have never made biscotti, but was up for a challenge this morning. I made these and used 1/2 white sugar (3/4 cup) and 1/2 the brown sugar (3/4 cup). I baked them as you instructed for the most part. After the initial bake, I cooled and cut them. Put them on a wire rack and baked them for 10 minutes each side. I could see that they were not done in the middle, so I turned the oven off and let them sit in there and cool down and cook some more. They are perfect!! Thanks so much for sharing the recipe and that they did not turn out exactly as you had anticipated. I can't wait to get a cup of coffee.
Jamie,
Don't worry I love all things pumpkin too! I love Biscotti so I'll add this to my list to try. My list grows longer by the minute.
Carey
They sure look beautiful.
They sound really good! Perfect for a nice hot cup of tea on a cold day (which it is).
I can't imagine anything better than pumpkin biscotti!
Wow!
thanks for the pumpkin biscotti recipe. i love PUMPKIN. so far ive made pumpkin cookies, pasta with pumpkin, butternut squash soup. yummy not to mention i love their color