Tag-Archive for ◊ pumpkin spice ◊

08 Sep 2019 Pumpkin Spice Biscotti
Pumpkin Spice Biscotti
Sorry about the lousy photo. I’m not an experienced photographer. I bake better than I take pictures.

It’s that time of year. Let the fall baking commence! I started with these: Pumpkin Spice Latte Biscotti, my entry for my cookbook club’s “Pumpkin Dessert Showstopper Challenge” last year (sometimes we act like we are contestants on the  mythical “Great American Baking Show”!).

These biscotti have a subtle pumpkin spice taste, are crunchy around the edges, and somewhat soft and cakey on the inside. I really should put the word biscotti in quotes since these are not traditional biscotti: they are not teeth shatteringly crunchy, they don’t contain nuts or almond extract, and with the two non-traditional drizzles and shower of cinnamon-sugar they are also showstoppingly pretty.

You won’t find this recipe anywhere else on the web. I started with another recipe (regretfully I don’t remember where I found the original recipe), upped and re-mixed the spices and added the three toppings.

NOTE: When I made these biscotti last year, Caramel Chips (not to be confused with Caramel Bits) were available everywhere. This year I couldn’t find them anywhere (have they been discontinued?) so I substituted Butterscotch Chips for the Caramel Chips.

If you like my version of “biscotti”, check out my recipe for Gingerbread Biscotti, also on this website, InTheKitchenWithPolly.com.

Pumpkin Spice Biscotti

  • 3 1/4 cups All-Purpose Flour (400 grams)
  • 1 1/2 tsp. Baking Powder
  • 1 Tablespoon Instant Espresso Powder
  • 1/2 tsp. Salt
  • 1 Tablespoon Cinnamon
  • 2 tsp. Ginger
  • 1 tsp. Nutmeg
  • 1/2 cup Unsalted Butter, room temperature
  • 1 cup Sugar
  • 2 large Eggs
  • 1 1/2 tsp. Vanilla Extract
  • 3/4 cup Pumpkin Puree

To decorate

  • white chocolate and caramel chips, melted (separately) (OK to sub Butterscotch Chips for the Caramel Chips, see NOTE above)
  • Cinnamon-Sugar mixture
  1. Preheat oven to 300° F. and line a large baking sheet with parchment paper. Set aside.
  2. In a medium bowl, combine the flour, baking powder, salt, and spices. Whisk well to combine. Set aside.
  3. In a large bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin and beat to combine.
  5. Add dry ingredients and mix until well combined. Batter will be slack, and a bit worrisome because it’s so hard to work with, but it will be fine. (It might be easier to refrigerate dough for a few hours to make it easier to handle, but this is not necessary.)
  6. On the prepared baking sheet, spoon dough into two logs about 2 inches wide by 12+ inches long (they will spread). Using moistened hands, shape and smooth the dough.
  7. Bake in preheated oven for 40-60 minutes, or until firm and hollow sounding when tapped. Remove from oven and allow to rest on the pan for at least 10 minutes and up to a few hours
  8. Remove logs to a cutting board and using a serrated knife at an angle, cut into 1-inch slices. Return slices to rack over a baking sheet, with cut side down, and bake 15-30+ minutes, or until biscotti loses it’s cakey feel.
  9. Remove from oven and allow to cool completely.
  10. Melt chocolate. Coat one side of biscotti with either caramel chips or white chocolate. Let dry.
  11. Turn biscotti over and drizzle with the chocolate (caramel or white) not used in previous step
  12. Before the drizzled chocolate hardens, sprinkle with cinnamon-sugar mixture.
  13. After chocolate hardens shake off excess cinnamon sugar
  14. Store airtight. Freezes well.

Thanks for stopping by my kitchen today. Be sure to stop by again for Gingerbread Biscotti after devouring these Pumpkin Spice Biscotti!