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As the leaves begin to change and the air turns crisp, pumpkin emerges as a quintessential symbol of autumn. This vibrant orange gourd is more than just a festive decoration; it’s a culinary staple that embodies the flavors and essence of the season. From lattes to pies, pumpkin has secured its place in our fall traditions, making it the perfect ingredient for a variety of comforting recipes. One such delightful treat is the Autumn Spice Pumpkin Biscotti, a unique twist on a classic Italian cookie that harmoniously blends the warm spices of fall with the rich flavor of pumpkin.

Pumpkin Biscotti

Embrace the flavors of fall with this delightful Autumn Spice Pumpkin Biscotti recipe. Combining the rich essence of pumpkin with warm spices like cinnamon, nutmeg, and ginger, these twice-baked treats are perfect for dipping in your favorite coffee or tea. Ideal for autumn gatherings or quiet mornings at home, this recipe captures the season's cozy spirit. Plus, the nutritional benefits of pumpkin make it a wholesome choice as well! Get ready to savor every crunchy bite.
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Ingredients
  

1 cup pumpkin puree (fresh or canned)

2 large eggs

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted and slightly cooled

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup chopped walnuts or pecans (optional, for added crunch)

1 cup white chocolate chips (optional, for sweetness)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, and melted butter. Using a whisk, mix thoroughly until the ingredients are smooth and well integrated.

      Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure the spices and leavening agents are evenly distributed throughout the flour.

        Combine Mixtures: Gradually add the dry ingredients to the wet pumpkin mixture. Use a spatula or wooden spoon to stir gently until just combined; avoid overmixing. If desired, carefully fold in the chopped nuts and white chocolate chips for added texture and sweetness.

          Shape the Biscotti: Lightly flour your work surface. Transfer the dough onto the floured surface and divide it into two equal portions. Shape each portion into a log approximately 12 inches long and 3 inches wide. Transfer the logs onto the prepared baking sheet, ensuring they are spaced apart to allow for expansion while baking.

            First Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the logs turn a golden brown and are firm when gently touched.

              Cool and Slice: Once baked, remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. Using a sharp serrated knife, slice each log diagonally into 1/2-inch thick pieces.

                Second Bake: Return the sliced biscotti cut side down to the baking sheet. Bake for an additional 10-15 minutes, turning the slices halfway through the baking time, until they are dry and crispy to the bite.

                  Cool Completely: After the second bake, allow the biscotti to cool on a wire rack to ensure they become extra crispy.

                    Serve or Store: Enjoy these delightful pumpkin biscotti with your favorite coffee or tea. Alternatively, store them in an airtight container at room temperature for up to two weeks to maintain freshness.

                      Prep Time, Total Time, Servings: 15 mins | 1 hr | 24 biscotti

                        - Serving Suggestion: Serve the biscotti on a rustic wooden board, drizzled with melted white chocolate for an elegant touch, or alongside a steaming cup of spiced latte for a perfect autumn treat.