It’s been cold here, which means we are all following a steady diet of hot drinks and tasty treats. Our current favorite are Pumpkin Biscotti!
Now that we live with a 2.5 year old, hot chocolate has become our #1 winter beverage.
Hot chocolate when we go for chilly walks.
Hot Chocolate when we cozy up on the couch or in Poppy’s tent and read books.
And of course hot chocolate as an afternoon post-nap snack with Pumpkin Biscotti.
That’s right, my toddler loves biscotti. And it makes me so happy! Pretty much my biggest joy in life is making her foods that she loves. These biscotti are definitely one of them.
What I love about these biscotti and honestly most biscotti recipes, is that they are not as sugar and fat loaded as a traditional cookie. So overall, as far as a sweet treat goes, they are not bad.
My tot loves munching on these and sipping her warm chocolate out of her sippy cup while I love my biscotti early in the morning or late at night with a mug of coffee.
I know I have mentioned this before but these are also amazing little treats to give to friends. People are always wowed by them because they are the kind of thing you pick up at fancy coffee shops but really they are so easy to make!
These Pumpkin Biscotti are mild in flavor and perfect anytime of year. With a light dusting of cinnamon sugar on top, they are a sweet snack with pretty much any hot drink.
Especially hot chocolate as recommended by my tot… “Mas hot cho-clay, mas cotti!!!!”
About 35 biscotti
Ingredients
- 4 tablespoons unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup pumpkin purée
- 2 cups All-Purpose Flour (gluten-free if desired)
- 1 egg white, beaten, for egg wash
- 1 Tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
- In a mixing bowl, beat the softened butter, sugar, spices, baking powder, and salt with an electric mixer until smooth.
- Add in the egg and pumpkin purée. Beat until combined.
- Turn the mixer on low and add the flour until dough is smooth yet sticky.
- Pour the dough onto the prepared baking sheet. With well floured hands, divide dough in half, and shape it into two uniform logs (roughly 10x2.5 inches).
- Brush each log with the egg white wash then sprinkle generously with the cinnamon-sugar mixture.
- Bake the dough for 25 minutes. Remove it from the oven.
- Reduce the oven temperature to 325°F.
- Wait 10 minutes, then use a sharp knife or serrated knife to cut the log into even 3/4"- 1” slices. You can cut straight or diagonal for longer biscotti.
- 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.
- Enjoy with your favorite warm beverage.
Notes
Store airtight at room temperature for 2 weeks or freeze wrapped in a freezer bag for longer.
Recipe slightly modified from King Arthur Flour.
Originally posted 2018-01-15 06:00:00.
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