Pumpkinbiscotti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

PUMPKIN BISCOTTI



Pumpkin Biscotti image

If you like baking with fall spices, these pumpkin biscotti are for you! Your home will smell like pumpkin spice as they are baking in the oven!

Provided by Maria Vannelli RD

Categories     cookies

Time 1h10m

Number Of Ingredients 10

1 cup flour, all purpose (142 grams)
1 cup flour, whole wheat (156 grams)
1 teaspoon baking powder
4 teaspoons pumpkin spice
½ teaspoon salt
2 eggs (room temperature)
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup vegetable or canola oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 325° F. Position rack in the center.
  • Line baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the dry ingredients (flour, baking powder, pumpkin spice, and salt).
  • In another bowl, whisk together eggs and brown sugar for a few minutes.
  • Add the pumpkin puree, oil, vanilla extract, and whisk together for another minute or so.
  • Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.
  • Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
  • Remove from baking sheet and transfer to cutting board.
  • Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
  • Place slices back on the baking sheets, and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
  • Place on a wire rack to cool.

Nutrition Facts : ServingSize 1 serving, Calories 73 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 7 mg, Sugar 6 g

PUMPKIN BISCOTTI



Pumpkin Biscotti image

Easy pumpkin biscotti recipe. Crunchy biscotti cookies, perfect for coffee-dipping! Spiced with cinnamon, nutmeg, ginger, and cloves.

Provided by Elise Bauer

Categories     Baking     Cookie     Biscotti     Cookie     Pumpkin

Yield 40

Number Of Ingredients 15

2 1/2 (330g) cups flour, plus more for shaping the dough
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
7/8 cup (175g) sugar (that's 1 cup minus 2 tablespoons)
1 tablespoon molassses
2 large eggs, room temperature
1/2 cup (100g) of pumpkin purée
2 tablespoons melted butter
1 teaspoon vanilla extract
1/2 cup dried sweetened cranberries (optional)
1/2 cup toasted chopped pecans or walnuts (optional)

Steps:

  • Whisk wet ingredients and sugar: In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.

Nutrition Facts : Calories 59 kcal, Carbohydrate 11 g, Cholesterol 11 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 34 mg, Sugar 5 g, Fat 1 g, ServingSize Makes about 40 cookies, UnsaturatedFat 0 g

PUMPKIN BISCOTTI



Pumpkin Biscotti image

Classic biscotti with a fun fall twist! These pumpkin biscotti are surprisingly easy to make. Drizzled with white chocolate, these biscotti are a great cookie for dunking in your coffee.

Provided by Angela Allison

Categories     Dessert

Time 55m

Number Of Ingredients 12

¾ cup sugar
4 tablespoons unsalted butter, softened ((half a stick))
½ cup pumpkin puree
1 large egg
2 teaspoons cinnamon
1 ½ teaspoons baking powder
1 teaspoon vanilla
1 teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon salt
2 ¼ cups all purpose flour
⅓ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with either parchment or a nonstick baking pad; set aside.
  • In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined. Add in the flour and mix until a dough forms.
  • Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 10" x 2½" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
  • Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
  • Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
  • Place the white chocolate in a small microwave safe bowl. Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds. Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti. Let chocolate set before serving.

Nutrition Facts : Calories 120 kcal, Carbohydrate 21 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 7 mg, Sodium 94 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 1.2 g, ServingSize 1 serving

PUMPKIN BISCOTTI



Pumpkin Biscotti image

Make and share this Pumpkin Biscotti recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch ginger
1 pinch clove
1 pinch salt
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
  • In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.
  • Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
  • Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Nutrition Facts : Calories 139.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 24.8, Sodium 44.7, Carbohydrate 29.8, Fiber 0.7, Sugar 13.5, Protein 3

PUMPKIN PECAN BISCOTTI



Pumpkin Pecan Biscotti image

A great fall favorite.

Provided by jowolf2

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 36

Number Of Ingredients 12

2 ¾ cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons baking powder
1 pinch salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 eggs
½ cup pumpkin puree
1 teaspoon vanilla extract
¼ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  • In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes.
  • Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
  • Return the cookies to the oven, and bake until lightly browned, about 8 minutes; turn the cookies over and bake until crisp, another 8 minutes. Let cool on wire racks.

Nutrition Facts : Calories 74.2 calories, Carbohydrate 15 g, Cholesterol 10.3 mg, Fat 1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 33.5 mg, Sugar 7.3 g

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

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

MOM'S FAMOUS PUMPKIN BISCOTTI (FOR DOGS!)



Mom's Famous Pumpkin Biscotti (For Dogs!) image

This is what Delicious Living says: "These delicious cookies are a favorite of the many dogs that visit the Licks and Wags Dog Bakery. They provide a hard, crunchy texture that helps maintain healthy teeth." Haven't tried these yet, but just got a puppy, so intend to soon. The recipe only says, "Makes 1 lb".

Provided by WI Cheesehead

Categories     Healthy

Time 1h55m

Yield 1 lb

Number Of Ingredients 10

1 cup canned pumpkin puree (not pie filling)
1/4 cup honey
1/4 cup water
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla
4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Steps:

  • Preheat oven to 350°F In a large bowl, whisk together pumpkin purée, honey, water, oil, egg, and vanilla.
  • Stir in flour, cinnamon, baking powder, and baking soda until well mixed.
  • In the bowl and using hands, knead until dough holds together.
  • Transfer to lightly floured surface. Divide dough into two equal pieces.
  • Shape each piece into a log. Flatten the logs to about 4 inches wide. With a fork, poke holes all over the surface of the logs.
  • Place about 4 inches apart on baking sheet. Bake for 35 to 40 minutes, or until firm.
  • Place pan on a rack and let cool for 30 minutes. Reduce oven temperature to 300°F
  • With a sharp knife, cut each log crosswise into 1/4-inch-thick slices.
  • Place, cut side down, about 1/2 inch apart on baking sheets. Bake for 30 minutes longer, or until completely hard.
  • Transfer cookies to a rack and let cool completely. Store in a tightly sealed container for up to 30 days.

More about "pumpkinbiscotti recipes"

PUMPKIN BISCOTTI | KING ARTHUR BAKING
pumpkin-biscotti-king-arthur-baking image
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet. In a medium-sized bowl, beat the softened …
From kingarthurbaking.com
4.6/5 (60)
Calories 60 per serving
Total Time 1 hr 20 mins
  • Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy., Beat in the egg and pumpkin purée.
  • At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Scoop the dough onto the prepared baking sheet.
  • Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here., Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, pressing it in gently., Bake the dough for 25 minutes.


PUMPKIN SPICE LATTE BISCOTTI - DON'T SWEAT THE RECIPE
Set aside. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, …
From dontsweattherecipe.com


PUMPKIN SPICE BISCOTTI RECIPE - THE OLIVE BLOGGER
2022-01-06 Instructions. Preheat oven to 300F and line baking sheet with parchment paper. In medium bowl sift (or whisk) together the flour with baking powder, salt and pumpkin pie spice …
From theoliveblogger.com


PUMPKIN BISCOTTI – IF YOU GIVE A BLONDE A KITCHEN
2021-10-10 Add dry ingredients to wet ingredients and mix just until combined. Shape the dough: Divide dough in half and shape into two logs, about 3 inches by 10 inches, on a …
From ifyougiveablondeakitchen.com


PUMPKIN PIE BISCOTTI | GIMME SOME OVEN
2010-11-22 Instructions. Preheat oven to 350*F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, …
From gimmesomeoven.com


PUMPKIN BISCOTTI RECIPE - RECIPES.NET
2022-03-24 Preheat oven to 350 degrees F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.
From recipes.net


PUMPKIN CAKE MIX BISCOTTI RECIPE - ONE SWEET APPETITE
2020-09-24 Line a large baking sheet with parchment and set aside. 2. Whisk together the cake mix, flour, and pumpkin pie spice. Stir in the butter and eggs until fully incorporated. 3. Form …
From onesweetappetite.com


PUMPKIN SPICE BISCOTTI - TUTTI DOLCI
2017-11-20 Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, salt, cinnamon, cloves, …
From tutti-dolci.com


NONNA DENA’S PUMPKIN BISCOTTI - COOKING WITH NONNA
2020-10-15 Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper. In a mixing bowl, whisk together the flour, baking powder, cinnamon, allspice and nutmeg. Set …
From cookingwithnonna.com


PUMPKIN SPICE BISCOTTI - SEASONS AND SUPPERS
2019-10-31 Set aside. In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside. In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a …
From seasonsandsuppers.ca


PUMPKIN BISCOTTI | HEALTHY - FOOD MEANDERINGS
2021-09-25 Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add fat-free cream cheese, sugar, baking powder, baking …
From foodmeanderings.com


RECIPE: PUMPKIN BISCOTTI
Ingredients. 120 g golden caster sugar; 60 g softened salted butter; 1 medium egg; 100 g pumpkin purée; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1 pinch of ground clove
From sortedfood.com


PUMPKIN CHOCOLATE CHIP BISCOTTI (SMALL BATCH)
2018-11-15 In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt. In a large bowl, whisk together the sugar, pumpkin, butter, egg, and …
From chocolatemoosey.com


PUMPKIN BISCOTTI FOR FALL (AND BEYOND) - COOK, CRAFT, CULTIVATE
To get this texture, you need a “crumb” that is open. This means the log has to rise while it’s baking! If it doesn’t rise enough, the biscotti will be dense. There is no yeast in this recipe, so …
From cookcraftcultivate.com


PUMPKIN SPICE BISCOTTI - LIVING THE GOURMET - RECIPES
2021-09-17 This pumpkin biscotti is the perfect accompaniment to all the warm, fall-flavored drinks. I usually have chai tea and think this would be the most delicious afternoon snack! ★ ★ …
From livingthegourmet.com


PUMPKIN PIE SPICE BISCOTTI - ENTERTAINING WITH BETH
2021-10-22 Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set it aside. In a large bowl combine the eggs, sugar, and vanilla whisk to combine. Then add the …
From entertainingwithbeth.com


PUMPKIN SPICE BISCOTTI - SUGAR SPUN RUN
2015-10-28 Preheat oven to 375F and line a cookie sheet with parchment paper. In KitchenAid (or with electric mixer) beat together sugar, butter, and pumpkin pie filling until light and fluffy. …
From sugarspunrun.com


PUMPKIN BISCOTTI - FLOURING KITCHEN
2021-11-05 Step by step. Step 1 - Wet ingredients. Combine wet ingredients and sugar in a large bowl and whisk until completely smooth. Step 2 - Dry ingredients. Sift dry ingredients …
From flouringkitchen.com


PUMPKIN PIE BISCOTTI - JUST A TASTE
2014-11-06 Instructions. Preheat the oven to 350ºF and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, …
From justataste.com


THE BEST PUMPKIN BISCOTTI RECIPE FOR FALL AND FREE PRINTABLE TAGS …
2018-10-29 Pumpkin biscotti are the perfect fall cookie. Curl up with a warm cup of coffee or tea and couple of these not-too-sweet cookies made with this recipe for pumpkin biscotti. I love …
From tikkido.com


PUMPKIN BISCOTTI RECIPE | MYRECIPES
Bake pumpkin seeds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes. Meanwhile, beat sugar and butter at …
From myrecipes.com


PUMPKIN SPICE BISCOTTI - ITALIAN FOOD FOREVER
Preheat oven to 350 Degrees F. Stir together the flour, sugar, baking powder, and spices in a bowl. In a separate bowl, whisk together the pumpkin puree, butter, vanilla and eggs. Pour the …
From italianfoodforever.com


PUMPKIN-SPICE BISCOTTI RECIPE - CHATELAINE.COM
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
From chatelaine.com


ITALIAN PUMPKIN BISCOTTI WITH ICING - CANADIAN BUDGET BINDER
2015-10-18 Instructions. Pre-heat oven- 350 degrees. In a large bowl add the flour, brown sugar, baking powder, baking soda, salt, and all the spices then mix. Add in the cold butter and cut it …
From canadianbudgetbinder.com


PUMPKIN BISCOTTI RECIPE - SOUFFLE BOMBAY
2017-10-09 Lower oven to 325 degrees. Allow biscotti to stand 3 minutes. Carefully cut into 1/2 inch wide slices. Turn slices onto one size, allowing a little space between each. Bake for 10 …
From soufflebombay.com


PUMPKIN SPICE BISCOTTI RECIPE | PBS FOOD
Ingredients; 2 1/2 cups of all-purpose flour; 1/2 cup white granulated sugar; 1/4 cup light brown sugar; 2 tablespoons pumpkin seeds ; 1 teaspoon of baking powder
From pbs.org


PUMPKIN SPICE BISCOTTI – THE BEADER CHEF
2017-10-06 Place rack in the middle of the oven and heat to 350F. Line a baking sheet with parchment paper or a reusable liner. Combine flour, sugar, pumpkin pie spice, baking powder …
From thebeaderchef.com


PUMPKIN SPICE BISCOTTI | SHE'S NOT COOKIN'
2020-08-01 1.. In a large mixing bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, pecans and orange zest. Stir until combined. 2. In a separate bowl, whisk together the eggs, …
From shesnotcookin.com


PUMPKIN BISCOTTI - PARSLEY AND ICING
2021-11-04 Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on …
From parsleyandicing.com


BEST PUMPKIN BISCOTTI RECIPE - MASHED
2021-10-11 In a small bowl, combine the pumpkin puree, maple syrup, and vanilla. Add the wet mixture to the dry ingredients. Mix well and blend with your hands, if needed, to make a …
From mashed.com


PUMPKIN BISCOTTI WITH A VANILLA DRIZZLE - GRUMPY'S HONEYBUNCH
2008-10-18 Preheat oven to 350 degrees. Mix together the dry ingredients (flour through salt) in a large bowl. In a separate bowl, whisk together 2 eggs, ½ cup pumpkin puree, and 1 …
From grumpyshoneybunch.com


PUMPKIN BISCOTTI (6 CENTS EACH!) - GOOD CHEAP EATS
2021-10-14 Instructions. Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, whisk together the flour, baking soda, cinnamon, …
From goodcheapeats.com


PUMPKIN BISCOTTI - MOSTLY HOMEMADE MOM
2019-06-26 Instructions. Whisk together melted butter, eggs, and vanilla in a large mixing bowl. Gently stir in pumpkin pie spice, quick bread mixes, and flour. Stir in 1/2 cup chocolate chips. …
From mostlyhomemademom.com


PUMPKIN BISCOTTI - BETTER HOMES & GARDENS
Step 1. Preheat oven to 325°F. Line two large cookie sheets with parchment paper. Advertisement. Step 2. In a large bowl combine first six ingredients (through pumpkin pie …
From bhg.com


PUMPKIN SPICED BISCOTTI RECIPE - SHUGARY SWEETS
2021-11-04 STEP 1. Make the biscotti dough. In a mixer, combine eggs with canned pumpkin and vanilla extract. Beat until creamy then add the spices and other dry ingredients until the …
From shugarysweets.com


GLUTEN FREE PUMPKIN BISCOTTI - GLUTEN FREE ON A SHOESTRING
2013-09-18 Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the flour blend, xanthan gum, baking …
From glutenfreeonashoestring.com


PUMPKIN BISCOTTI - PEAR TREE KITCHEN
2021-10-09 Preheat an oven to 350°F. Prepare a baking sheet by spraying with baking spray or covering with parchment paper or a silicone mat. Combine the butter and sugar in a bowl and …
From peartreekitchen.com


Related Search