Pumpkin Spiced Biscotti is such a fun treat to make and give to fellow coffee lovers. Perhaps a great gift for your Thanksgiving host this year? 
Hi guys and happy November! Is it just me or is fall just flying by? It makes me sad because I adore this season so much and soon it will be over. Don’t get me wrong, I love winter too, but come February and March, the grey clouds and constant rain just weigh me down a bit. But that’s just me counting my eggs before they hatch because it is still very much fall!
Today, I’m over at Evermine sharing a perfect fall treat. All you need is a cup of coffee and this pumpkin spiced biscotti to get in the thankful spirit.
Biscotti is such a fun treat to make and give to fellow coffee lovers. The different flavors and mix-ins are endless and I think they also make great hostess gifts, say to whoever is hosting Thanksgiving this year?
Just a thought. :)
Head on over to Evermine’s blog to get these cute bags and labels and see all the pics!
Have a great Saturday everyone!
Pumpkin Spiced Biscotti
Pumpkin Spiced Biscotti is such a fun treat to make and give to fellow coffee lovers. Perhaps a great gift for your Thanksgiving host this year?
Ingredients
- 2 eggs
- ¾ cup pumpkin puree
- 1 TB vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp allspice
- ½ tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- 3¾ cup all-purpose flour
- 1½ cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ cup pecans, chopped
- 11 oz white chocolate morsels
- ½ tsp pumpkin pie spice
Instructions
- In a mixer, combine eggs, pumpkin, and vanilla. Beat until creamy. Beat in spices. Slowly beat in flour, sugar, baking powder, and baking soda. Beat until the crumbly texture becomes smooth.
- Divide dough in half. Add the chopped pecans to half the dough and leave the other plain for variety.
- Form two 12 inch logs (about 2-3 inches wide) on parchment lined baking sheet. Use floured hands to shape dough into shape.
- Bake in an oven pre-heated to 350 degrees for 25-30 minutes. Using a serrated knife or pizza cutter, slice biscotti into 1-inch thick slices. Lay each slice on its side and return to the oven for an additional 20 minutes. The biscotti will harden as it cools.
- In a microwave safe bowl, add white chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, stirring between each interval. When smooth, frost the cooled biscotti.
- You can frost the biscotti by dipping the bottoms into the chocolate mixture, dunking the whole cookie in the chocolate (allowing the chocolate to set for 1 hour), or pour chocolate into a Ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set for one hour.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 191mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g
Nutrition information isn't always accurate.
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[…] very often (actually, this was only my second time – the first time was when I made pumpkin spice biscotti), but I always wish I baked it more. For some reason, I don’t ever buy it from the store, but […]