All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon salt ⅛ teaspoon ground cloves ⅛ teaspoon ground ginger ¾ cup white sugar ¼ cup butter, softened ¼ cup brown sugar 2 eggs ½ cup pumpkin puree 2 tablespoons molasses 1 teaspoon vanilla extract 2 tablespoons pumpkin seeds

Nutrition Info

135.1 calories carbohydrate: 24.6 g cholesterol: 24.7 mg fat: 3.1 g fiber: 0.7 g protein: 2.4 g saturatedFat: 1.7 g servingSize: - sodium: 93.5 mg sugar: 11.6 g transFat: : - unsaturatedFat: : -

Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs, beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract, beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
Cover dough with waxed paper, refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet, top with pumpkin seeds.
Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

20 biscotti

A taste of autumn with your morning coffee, hot chocolate, or hot cider, sure to warm your spirits.