A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.
Ingredients
- ½ cups all-purpose flour: 2 piece
- baking powder: 1 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- salt: 0.25 tsp
- ground cloves: 0.125 tsp
- ground ginger: 0.125 tsp
- white sugar: 0.75 cup
- butter: 0.25 cup (softened)
- brown sugar: 0.25 cup
- eggs: 2 piece
- pumpkin puree: 0.5 cup
- molasses: 2 Tbsp
- vanilla extract: 1 tsp
- pumpkin seeds: 2 Tbsp (optional)
Metric Conversion
Stages of cooking
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Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
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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.
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Cover dough with waxed paper; refrigerate for 1 hour.
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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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.
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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).
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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.
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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.
