Pumpkin Spice Biscotti Recipes

PUMPKIN SPICE BISCOTTI RECIPE BY TASTY

Pumpkin Spice Biscotti Recipe by Tasty image

Savor the flavors of fall with these pumpkin spice biscotti. Perfect for dipping in a mug of hot coffee or tea, they are filled with pumpkin puree, crunchy pepitas, and chewy cranberries and finished with smooth white chocolate.

Provided by Chris Salicrup

Categories Bakery Goods

Time 2h

Yield 18 biscottis

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
½ cup sugar, plus 1 tablespoon
½ teaspoon kosher salt
1 ½ teaspoons McCormick® Pumpkin Pie Spice
1 ½ teaspoons baking powder
1 large egg
1 teaspoon vanilla extract
½ cup pumpkin puree
2 cups all-purpose flour
½ cup toasted pepitas
½ cup dried cranberry
2 cups white chocolate chip
1 tablespoon coconut oil

Steps:

Preheat the oven to 350°F (180°C). Line a 9 x 13-inch (22 x 33 cm) baking sheet with parchment paper.
In a large bowl, combine the butter, ½ cup (100 G) sugar, the salt, pumpkin pie spice, baking powder. Cream with a hand mixer on medium speed until smooth.
Add the egg, vanilla, and pumpkin puree and beat to combine.
Add the flour and beat just to incorporate. Fold in the pepitas and cranberries with a rubber spatula.
Transfer the dough to the prepared baking sheet and shape into a 12 x 5-inch (30 x 12 cm) rectangle about ½ inch (1 ¼ cm) thick. Sprinkle the remaining tablespoon of sugar over the top of the dough.
Bake for 30 minutes, or until the dough is firm to the touch. Remove from the oven and let cool for about 15 minutes. The log should be just warm enough to touch. If it cools too much, it will be difficult to slice.
Line a baking sheet with parchment paper.
Slice the log into ½-inch (1 ¼ cm) thick pieces. Arrange the pieces, cut-side up, on the prepared baking sheet and return to the oven. Bake for another 15 minutes, or until the tops begin to crisp. Flip the biscotti over and continue baking for 15 minutes more, or until the other side crisps. Remove from the oven and let cool completely.
In a medium microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
Line a baking sheet with parchment paper.
Dip the bottom half of each biscotti in the melted white chocolate, then place on the prepared baking sheet and refrigerate until the chocolate is set, about 20 minutes.
Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 29 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 16 grams

PUMPKIN BISCOTTI

Pumpkin Biscotti image

A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.

Provided by wordsmythwmn

Categories Fruits and Vegetables Vegetables Squash

Time 2h30m

Yield 20

Number Of Ingredients 15

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground ginger
¾ cup white sugar
¼ cup butter, softened
¼ cup brown sugar
2 eggs
½ cup pumpkin puree
2 tablespoons molasses
1 teaspoon vanilla extract
2 tablespoons pumpkin seeds

Steps:

Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
Cover dough with waxed paper; refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 24.6 g, Cholesterol 24.7 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 93.5 mg, Sugar 11.6 g

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