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As autumn arrives and nature showers us with vibrant hues of orange and gold, the quintessential aroma of pumpkin spice begins to waft through our homes. This inviting scent not only conjures images of falling leaves and cozy evenings but also heralds a seasonal treat that many have come to adore: Pumpkin Spice Biscotti. Perfectly suited to complement your favorite warm beverage, these delightful cookies deliver an exceptional blend of flavors that evoke the essence of fall.

Pumpkin Biscotti

Fall into the cozy season with homemade Pumpkin Spice Biscotti, a delicious treat that perfectly pairs with your favorite warm beverages. This easy recipe guides you through creating perfectly crunchy biscotti infused with the rich flavors of pumpkin and warming spices like cinnamon and nutmeg. Ideal for quiet moments or festive gatherings, these biscotti will elevate your autumn experience and bring warmth to your kitchen. Enjoy a slice of autumn bliss today!
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Ingredients
  

2 cups all-purpose flour

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup chopped walnuts or pecans (optional)

1 cup white chocolate chips (for drizzling, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.

      Combine Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Gradually add the dry mixture to the pumpkin mixture, gently stirring until just combined. Fold in the nuts if using.

        Shape the Dough: Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.

          First Bake: Bake the logs for 25-30 minutes, or until they are firm and slightly golden. Remove from the oven and let them cool for about 15 minutes.

            Slice the Biscotti: Once cooled, use a serrated knife to slice the logs diagonally into 1-inch thick pieces.

              Second Bake: Lay the sliced biscotti on the baking sheet, cut side up. Bake for an additional 15-20 minutes, turning them halfway through, until they are dry and crisp.

                Cool: Remove the biscotti from the oven and let them cool completely on the baking sheet.

                  Optional Chocolate Drizzle: If desired, melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth. Drizzle over the cooled biscotti using a fork or piping bag.

                    Serve and Enjoy: Once the chocolate has set, your Pumpkin Spice Biscotti are ready to be enjoyed with coffee or tea!

                      Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 24 biscotti