In summer my weekends usually revolve around being outside, eating brunch in the sun or going for long hikes. But when the temperatures shift, and the light turns that golden autumnal color, my weekends consist of setting time aside to bake. And bake. And bake again.
Biscotti is always on my list. They’re ideal because nothing else is more perfect for dunking in coffee or a cup of black milky tea. Biscotti, while it remains one of my top loves, is something I hardly ever order out at a coffee shop. I usually find them overly baked, too hard and just not nearly as flavorful as I’d like. But not this one! This iteration isn’t too too tough. The spices, what we’ve come to love from fall, are very present: there’s good ol’ cinnamon and nutmeg and cloves. I chose to go the route of pumpkin spice mixture because it seems a bit easier than breaking out the numerous jars of individual spices.
The pumpkin seeds add a nice break in texture. They’re actually softer than the biscotti itself! And pumpkin adds an expected, well, pumpkin-y flavor. The other plus of biscotti is that they hold up for days when kept in an air-tight container. I hope you find some time on a weekend morning to bake these up; the rest of the week will thank you.
Pumpkin Spice Biscotti
- 2 1/2 cups of all-purpose flour
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons pumpkin seeds
- 1 teaspoon of baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup of pumpkin puree
- 1/2 teaspoon of vanilla extract
- 1/2 tablespoons unsalted butter, melted
- 1 tablespoon Demerara sugar
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and set aside.
- In a medium bowl, whisk together the flour, white sugar, brown sugar, pumpkin seeds, baking powder, pumpkin spice and salt.
- In another medium bowl, whisk together the eggs, pumpkin puree and vanilla extract. Add the pumpkin mixture to the flour mixture, stirring to incorporate. The dough will be soft.
- Flour your hands a bit and lightly knead the dough in the bowl until it forms a cohesive ball. Transfer the dough to the parchment-lined baking sheet and form it into a large log that measures 12 1/2-inch long and 4 1/2 inches wide. The height should be about 1/2-inches high. Brush the top of the biscotti log with the melted butter and sprinkle on the demerara.
- Transfer to the oven to bake for 25 minutes, until the center of the biscotti is firm to the touch and the edges are lightly golden brown. Remove from the oven and set aside to cool for 10 minutes.
- Decrease the oven’s temperature to 300 degrees F. Using a serrated knife, cut the biscotti into 1-inch slices. Set the biscotti on their side and transfer back to the oven to bake for an additional 10 minutes. At the 10-minute mark, flip the biscotti and bake for 10 more minutes. Allow to cool completely.
Yield: 13 biscotti cookies
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.