What You Need:
2 and a half c. of flour
3/4 c. sugar
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
A few shakes of ground ginger and ground cloves
Pinch of salt
1/2 c. pumpkin puree
1 tsp. vanilla extract
1/2 c. chocolate chips - or more/less if you want
What You Do:
1. Preheat your oven to 350. In a large mixing bowl, sift the dry ingredients together to combine all the spices with the flour & sugar.
2. In a separate bowl, mix together the eggs, vanilla, and pumpkin puree. Add the wet ingredients to the dry ingredients.
3. Mix everything together and until combined. The mixture will be a bit dry and crumbly. I usually get a little frustrated with this step, throw down my mixing spatula, and just knead everything with my bare hands. Bare (clean) hands are the ultimate kitchen tool.
4. Lightly grease a baking sheet or line it with parchment paper. Place the dough onto the baking sheet and form it into a large log, roughly 1/2 to 1 inch high.
5. Bake the log for about half an hour or until the center is firm. Remove from oven and let cool for about 15-20 minutes. Once the log is cool enough to handle easily, use a serrated knife to cut it into 1-inch wide pieces. Arrange on the baking sheet so that they're standing upright.
6. Lower the oven to 300 degrees and continue to bake for an additional 25-30 minutes or until crisp. Once they're all crispy and golden, remove the biscotti from the oven and try to resist the temptation of eating them until they've cooled completely.
PS - If you just can't get enough biscotti, you can check out my other recipes for traditional almond biscotti and chocolate hazelnut biscotti!
PPS - Totally unrelated to pumpkin biscotti but if you're curious about my transition from law to photography, check out my interview with Samara of Deconstruct the Girl.