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It’s fall – time to make pumpkin biscotti. These twice baked crispy cookies have a hint of warm spices in every bite. Cinnamon, ginger, cloves and nutmeg gives gives these cookies their delicious fall flavor.
Pumpkin biscotti are great with a cup of coffee, chai tea or hot apple cider. I enjoy them for breakfast, mid day snack or for dessert after dinner. You can eat them straight up, crumble them and add them to vanilla yogurt or sprinkle them on vanilla ice cream. For a special holiday treat, you can drizzle melted dark or white chocolate over them.
They are easy to make and can be stored for a week or two in an air tight container. They are a great ‘pick me up’ to have on hand.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Sugar or equivalent sweetener – I used spoonable Truvia with stevia.
- Egg whites
- Pumpkin purée
- Vanilla
- Canola oil
- All purpose flour
- Baking powder
- Cinnamon
- Cloves
- Ginger
- Nutmeg
- Salt
Making the Biscotti
- Place the flour, baking powder, salt and spices in a bowl. Use a fork or whisk to combine these dry ingredients and set aside.
- Place the sweetener, egg whites, oil, an vanilla in a bowl and mix it together with a stand mixer. Add the pumpkin purée and beat it into the wet ingredients.
- Beat the dry ingredients into the wet ingredients a portion at a time until all of the dry ingredients are incorporated. You will have a soft dough.
- Divide the dough into two portions. Form the dough into two logs by rolling it between your hands.
- Place the two logs onto a parchment line cookie sheet, Use your finger and heel of your hand to flatten the dough to a 1/2″ thickness.
- Place the baking sheet into the oven and bake until done. Remove the baked logs from the oven and let sit briefly.
- Using a serrated edged knife cut the logs into 1/2″ slices. Place the slices on the baking sheet and return to the oven. Bake the slices and then flip the slices over and bake the other side. Remove the slices from the oven and let them cool completely.
- Transfer the baked biscotti to an air tight container and store at room temperature until you are ready to serve them.
Serving Ideas
- Pumpkin biscotti are great as a mid-morning snack or as a dessert at the end of a meal.
- They pair well with a cup of coffee, chai tea or hot apple cider.
- Pumpkin biscotti can be served along side a scoop of vanilla ice cream or crumbled and sprinkled over the top of some vanilla yogurt.
- They are a nice addition to a dessert buffet when served with some apple slices lightly dusted with cinnamon or small pieces of dark chocolate.
WW 1 pt per biscotti, makes 45 biscotti
Servings: 45
Calories: 39.3kcal
Equipment
- stand mixer
- can opener
- measuring spoons and cups
- medium mixing bowl
- spatula
- baking tray
- parchment paper
- Cutting board
- serrated edge knife or bread knife
Ingredients
Dry Ingredients
- 3 c all purpose flour
- 1¼ tsp baking powder
- ¼ tsp salt
- 2 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp nutmeg
Wet Ingredients
- 4 egg whites OR 2 whole eggs
- 1¼ c sugar or equivalent amount of sweetener (see notes)
- 1 tsp vanilla
- 2 tbsp canola oil
- ½ c pumpkin purée
Instructions
- Preheat the oven to 350℉.
- Line your baking tray with parchment paper.
- Place the flour, baking powder, cinnamon, cloves, ginger, nutmeg and salt into a medium mixing bowl. Use a fork or wooden spoon to mix the dry ingredients together. Set aside.
- Place the egg whites, sweetener, vanilla and canola oil into the bowl of your stand mixer. Beat these ingredients together until they are slightly foamy.
- Add the pumpkin purée into the stand mixer bowl and beat it into the other wet ingredients.
- Add a portion of the flour to the wet ingredients with the stand mixer running on low. As soon as the portion of the dry ingredients is mixed into the wet ingredients, add another portion of the dry ingredients to the stand mixer bowl and continue to mix until it is incorporated. Continue this process until all of the dry ingredients have been added and incorporated into the wet ingredients.
- At the end of mixing, you will have a soft dough. Dust your hands with flour if necessary and divide the dough into two portions.
- Pick up one portion of the dough and form it into a log by rolling it between your hands or rolling it on a table or counter top.
- Place the log on the parchment lined baking tray.
- Form the second portion of dough into a log and also place it on the baking tray. Have enough separation between the two dough logs so that when they are flattened they will not touch.
- Use the heal of your hand and fingers and press the logs into a rectangles that is roughly ½" in thickness. See the photo in the post 'Making the Biscotti" section.
- Place the baking tray into the preheated oven and bake at 350℉ for 15 min. Check the cookie dough rectangles. You are looking for them to be lightly golden, appear dry and the tops will crack. If they are not done, return to the oven for an additional 2 min and check again. If they are still not done, bake an additional 2 min. I baked my cookie dough for a total of 19 min.
- Remove the baking tray from the oven when the dough is baked and let it sit for 5 min. Transfer the baked dough sheaths to a cutting board after the resting period. Use a serrated edge or bread knife and cut the dough sheaths into ½" slices.
- Place the biscotti back onto the parchment lined baking tray, cut side facing up. Return to the oven and bake for 8-9 min. You are looking for the biscotti to be lightly toasted. Remove the baking tray from the oven. Flip the biscotti over and return to the oven and bake that side for 8-9 min.
- Remove the biscotti from the oven and allow them to cool thoroughly on the baking tray or you can transfer them to a cooling rack.
- When the biscotti are thoroughly cooled, transfer them to an air tight container and store at room temperature. You can also store them in a plastic storage bag - just make sure to squeeze out all the air.
- They will keep for several weeks. I have never frozen them. I do not think they will maintain their toasted nature if frozen.
Notes
I used spoonable Truvia with stevia that is not a 1:1 replacement. Here is a conversion chart for various Truvia blends that are not a 1:1 replacement for sugar.
Nutrition
Serving: 1biscotti | Calories: 39.3kcal | Carbohydrates: 6.7g | Protein: 1.2g | Fat: 0.7g | Saturated Fat: 0.1g | Sodium: 30mg | Fiber: 0.3g | Sugar: 0.1g
Tried this recipe?Let us know how it was!
