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Voting thumbnail screen shot 2016 11 01 at 2.20.23 pm
Iced Pumpkin Spice Biscotti
Recipe by Lauren Creasy
Pump It Up
Pumpkin season is here! These pumpkin spiced biscotti are a perfect way to get your pumpkin fix, with a hint of sweetness. Baked with classic fall flavors, they will make you happy to cozy up with a cup of coffee and a good book.

  1. Preheat oven to 350°F with oven racks in upper and lower third of oven.
  2. In a standing mixer at medium speed, cream butter with brown and granulated sugars.
  3. Add eggs one at a time and continue mixing.
  4. Add molasses and pumpkin puree, mixing until blended.
  5. In a separate mixing bowl, mix the flour, baking powder, sea salt, cinnamon, ginger, nutmeg and cloves.
  6. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until blended.
  7. Line two cookie sheets with parchment paper.
  8. Divide the dough in half. With floured hands, form four 4-inch wide biscotti loaves, placing two on each cookie sheet.
  9. Bake for 30 minutes.
  10. Remove from oven and let loaves cool for 10 minutes on cookie sheets.
  11. Reduce oven temperature to 300°F.
  12. Using a sharp knife, cut loaves into ½-inch-wide slices. Place slices on their sides on the cookie sheets.
  13. Bake biscotti for 15 minutes on each side, for a total of 30 minutes.
  14. Remove from oven and allow biscotti to cool completely.
  • Butter, unsalted and softened x 1/2 cup
  • Brown sugar x 1/2 cup
  • Sugar x 1/2 cup
  • Eggs x 3
  • Molasses x 2 tablespoon
  • Pumpkin Puree x 1/2 cup
  • All purpose flour x 3 cup
  • Baking powder x 1 1/2 teaspoon
  • Sea salt x 1/2 teaspoon
  • Ground Cinnamon x 1 tablespoon
  • Ground Ginger x 1 1/2 teaspoon
  • Ground nutmeg x 1 teaspoon
  • Ground cloves x 1/4 teaspoon


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