Pumpkin spice biscotti

September is now underway and that only means one thing. The start of fall! It is by far my favorite time of year, not only for all the amazing weather and boot wearing that goes on, but for the array of delicious recipes that I can now use pumpkin in! I’m sure all of you love pumpkin just as much as I do and as a way to kick off this awesome time of year, here is the very first pumpkin recipe for you all.


3 1/2 cup flour (I used AP but whole wheat would work fine here, not sure about GF flours though)
1 1/2 cup brown sugar, packed
2 tsp. baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
2/3 cup canned pumpkin puree (fresh works fine too)
2 lage eggs
1 Tbls. vanilla extract
2 Tbl butter, melted
White chocolate chips, optional

In a large bowl, combine flour, sugar, baking powder, salt and pumpkin pie spice. In another bowl, whisk together pumpkin, eggs, vanilla, and butter. Carefully pour wet mixture into dry and mix. This mixture will be extremely crumbly and will look really dry. Just keep mixing. It will come together.

Pour mixture out onto a floured surface and bring together into a ball. Cut in half and form into logs (this should be done on the baking sheet). Each log should be about 2-3 inches wide and 10 inches long (mine were a little on the larger side).

Bake on a lightly greased baking sheet for 25 minutes. Remove from the oven and allow to cool for 10 minutes. With a sharp knife, cut 1/2 inch slices out of each log and place cut side down back onto the baking sheet. Bake for an additional 10 minutes or until the cookies have dried out. Remove from tray and cool on a cooling wrack. Dip or drizzle melted white chocolate over top.



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