Pumpkin Biscotti

Please welcome Garrett McCord who is kicking off a series of cookie recipes as a guest author on Simply Recipes. ~Elise

It’s early fall here in Sacramento, and outside the proof is irrefutable. Low grey clouds crawl across the sky and with them brings chilly winds that shiver the leaves right off their branches. It’s the kind of weather where pulling down an extra blanket and sitting on the couch with a warm cup of chai or espresso, and a plate of crunchy biscotti is the only sensible thing to do.

Biscotti have become quite popular as a coffee house cookie. Flavorful, crunchy, and meant for dipping, they’re cookies that every home cook should have a recipe for in my opinion. With fall around the corner these pumpkin biscotti with hints of warm winter spices just seem so appropriate. They’re warming, rustic, and not too sweet. Plus, baking these will fill your home with an aroma reminiscent of pumpkin pie.

This recipe is adaptable and welcomes the addition of toasted pecans or dried cranberries. I sometimes like adding a bit of chopped white or dark chocolate as well, if I feel like spoiling myself just a little.

Pumpkin Biscotti Recipe

Ingredients

• 2 1/2 cups of flour
• 1 cup of sugar
• 1 teaspoon of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• Pinch of ginger
• Pinch of cloves
• Pinch of salt
• 2 eggs
• 1/2 cup of pumpkin purée
• 1 teaspoon of vanilla extract

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