Easiest Way to Prepare Tasty Pumpkin Pie Biscotti

Pumpkin Pie Biscotti. I could think of no better way to segue into crispy confections than with Pumpkin Pie Biscotti. These sliced sweets are loaded with three times the pumpkin power: pumpkin purée, pumpkin spice and pumpkin seeds. They've definitely got me on the biscotti bandwagon, one crispy, crunchy bite at a time. Coffee, tea, hot chocolate, spiked apple Instructions. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Pumpkin pie biscotti also makes my coffee experience better! You can cook Pumpkin Pie Biscotti using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pumpkin Pie Biscotti

1. You need 2 tbsp of unsalted butter.
2. Prepare 1 1/4 cup of pecans, coarsely chopped.
3. Prepare 3 1/2 cup of all-purpose flour.
4. You need 2 tsp of baking powder.
5. You need 1/2 tsp of salt.
6. Prepare 2 tsp of pumpkin pie spice.
7. You need 2 of large eggs.
8. You need 1 1/2 cup of packed light brown sugar.
9. You need 1/2 cup of pumpkin puree.
10. Prepare 1 tbsp of vanilla extract.
11. You need 1/4 cup of melted white chocolate, for drizzling.

Crunchy, spicy, and loaded with pumpkin flavor these biscotti make your fall morning coffee routine even more delicious. The white chocolate is optional, but I don't think you'll want to skip the creamy sweetness that it gives the biscotti. This recipe for Pumpkin Pie Biscotti is full of fall flavor and the traditional biscotti crunch. Made with a blend of toasted pecans, pumpkin puree and pumpkin pie spice, it is the perfect accompaniment to a cup of coffee on an autumn morning.

Pumpkin Pie Biscotti step by step

1. Melt butter in a large skillet over medium high heat. Add nuts. Cook stirring until nuts are browned. Remove from heat & cool completely..
2. In medium bowl whisk tigether flour, b. Powder, salt, spice set aside. In a bowl of a stand mixer fitted with the whisk whisk the eggs, br. Sugar , pumkin & vanilla on medium high speed until mixture thickens 2-3 minutes.use a rubber spatula stir in the flour mixture. Then the pecans. I just used the mixer..
3. On a lightly floured surface. Divide dough in b half. Shape into a 3" x 10" log. Lenghtwise on prepared baking sheet. Evenly spaced..
4. Dampen your hands & smoith thev surface of the logs. Bake until logs are slightly firm to touch. About 20-25 minutes. Remove from ovem & turn it down to 300. Let logs cool 15minutes. Transfer the logs to cutting board. With a seratted knife. Cut each log iinto 1/2" slices. Digonally..
5. Place cookies cut side up in a single layer on baking sheet. Bake until biscotti are firm about 20 minutes. Flipping halfway through the baking. Let cool completely..
6. Once they are cool. Melt chocolate . Dip or drizzle with chocolate. They will keep up to a month in a tightly sealed container..

Knead in the currents(or raisins) and pumpkin seeds. This twice-baked cookie with staying power makes enough extras to send as gifts. It's pumpkin pie as a biscotti! With all the classic pumpkin pie spices—cinnamon, ginger, nutmeg, cloves, and a good portion of pumpkin purée, these pumpkin biscotti are reminiscent of one of our favorite fall pies. But unlike a soft custardy pie, these cookies are what good biscotti should be—crispy and crunchy.