A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 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 (Optional)
Directions
Step 1
Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
Step 2
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.
Step 3
Cover dough with waxed paper; refrigerate for 1 hour.
Step 4
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 5
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.
Step 6
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).
Step 7
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.
Step 8
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.
Cook’s Note:
For crisp biscotti, lower the oven temp to 170 degrees F (75 degrees C) and allow biscotti to remain in oven for another 40 minutes. At that time, turn off the oven and let cool inside oven for 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 135 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat2g | 9% |
Cholesterol25mg | 8% |
Sodium94mg | 4% |
Total Carbohydrate25g | 9% |
Dietary Fiber1g | 3% |
Total Sugars12g | |
Protein2g | |
Vitamin C0mg | 2% |
Calcium29mg | 2% |
Iron1mg | 6% |
Potassium75mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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