Biscotti … for those of us who want to eat cookies for breakfast without actually eating cookies for breakfast. And while I prefer my cookies soft and chewy, there’s something about a crisp, snappy biscotti that’s incredibly addictive and perfect for mornings.
These pumpkin biscotti are great for fall, not just because of the pumpkin, but because biscotti in general are so great dunked in a warm beverage. Coffee, milk, or tea – pick your poison and start the day off right with a taste of fall.
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/6 cup of sugar
- 3/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp salt
- 3/4 cup milk
- 3 tbsp cold butter, cut into cubes and frozen
- 1/2 cup pumpkin puree
- 1/4 tsp vanilla
- Preheat oven to 350F.
- Whisk together dry ingredients. Cut the frozen butter into the flour mixture until it resembles a coarse crumbs.
- Pour milk, pumpkin, and vanilla into flour mixture and mix until all ingredients are incorporated.
- Pour batter onto a non-stick baking sheet and shape into a log.
- Bake for 30 minutes or until the top is just starting to turn golden.
- Let cool for 5 to 10 minutes, then place onto a cutting board. Cut the log into slices and move the slices back onto the baking sheet. Return to oven and bake for another 15 minutes, flipping the biscotti over onto the other side halfway through.
- Move biscotti onto cookie rack to cool. Store in airtight container.
These crisp cookies don’t have much pumpkin in them (just half a cup!), so the pumpkin flavor is pretty subdued. But the cinnamon and ginger really add a great touch of spice and round out the flavor. Like any good biscotti, these aren’t too sweet, so they’d be a great vehicle to any embellishments you want to add, like melted chocolate or caramel.
Make sure you let them cool completely before storing them so they get really crisp – there’s nothing worse than chewy biscotti.