Pumpkin Pepita Biscotti

Pumpkinbiscotti

p1

p2
Spiced Pumpkin Pepita Biscotti

1/4 cup unsalted butter, melted
3/4 cup packed brown sugar
1 large egg
1/4 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 1/2 cups all purpose flour
2/3 cup pepitas (shelled pumpkin seeds)
1/2 lb. white almond bark
Cinnamon sugar, for garnish

Heat oven to 350 degrees.  Coat a large cookie sheet with cooking spray.

In a large mixing bowl, whisk together butter and brown sugar until well combined.  Whisk in egg, pumpkin, vanilla, baking powder, salt, cinnamon, ginger and nutmeg until well combined.  Stir in flour  and pepitas until well incorporated, and a stiff dough is formed.

Pat dough into 10-1/2 x 3-1/2 inch log on cookie sheet.  Bake 30 minutes.  Cool log for 10 minutes, before transferring it to a wire rack to cool an additional 20 minutes.  Transfer log to a cutting board, and slice diagonally, into 1/2-inch thick slices.  Place on cookie sheet; bake 10 minutes.  Flip cookies, and bake an additional 10 minutes, or until crisp.  Transfer cookies to a wire rack to cool completely.  

Melt almond bark in a small bowl, in the microwave, for 1-2 minutes, stirring frequently, until melted and smooth.  Dip half of each biscotti into white almond bark; place on wire rack to dry.  Sprinkle cinnamon sugar over the top of almond bark, if desired.

Makes about 20 biscotti

27 comments:

  1. looks delicious :D and pumpkin is good any time of the year, in my opinion. can't get enough of the stuff.

    i don't eat biscotti often/at all really, but of the few i've tried, i've really liked the pumpkin infused ones. excited to try your recipe!

    ReplyDelete
  2. Yumm!! Making biscotti is on my baking list for this year...and I always overstock on pumpkin during the holidays so during the coming year I will be making a few pumpkin treats.

    ReplyDelete
  3. love pumpkin and these look so delish.

    ReplyDelete
  4. I am drinking pumpkin spice tea right now ... wish I had some of that biscotti to go with it!

    ReplyDelete
  5. I think you're right about them almost being health if you leave off the almond bark dip....but who wants to do that?? :P

    I loooovvveee using pumpkin in baking, but I've never actually used the seeds like this. Are they still kinda crunchy or are they soft and unnoticeable...or another texture I can't guess?

    ReplyDelete
  6. I've never had almond bark before, but it sounds DELICIOUS, especially with this biscotti!

    ReplyDelete
  7. These sound and look wonderful. Love seeing the slices of seeds scattered throughout. For some reaosn I've never thought of doing this!

    ReplyDelete
  8. Do not apologize for posting a pumpkin recipe, they are always more than welcome. In fact, they are still selling fresh pumpkin in the grocery stores in my town (south of France). Favourite biscotti? Hmmmm not sure I have a favourite but I tend to make this one a lot: http://sauvignon-blog.blogspot.com/2011/01/holiday-cookie-exchange.html partially because I always seem to have Toblerone lying around...

    ReplyDelete
  9. I love anything pumpkin and these look fabulous!

    ReplyDelete
  10. Beautiful.....they look delicious!!!!! Thanks! I might need to make some of these very soon!

    ReplyDelete
  11. You've got some kind of magic going on; sittin' in France, so very far from canned pumpkin, I had the family send a can around Thanksgiving. I didn't use it, but today decided it was the day to bake up some heavenly pumpkin treat. So I threw it in my bag to go bake with a friend. I'm about to head there, but I checked your site on a whim first. I looove biscotti. I definitely know what I want to make now. That's crazy coincedential!

    ReplyDelete
  12. You've got some kind of magic going on; sittin' in France, so very far from canned pumpkin, I had the family send a can around Thanksgiving. I didn't use it, but today decided it was the day to bake up some heavenly pumpkin treat. So I threw it in my bag to go bake with a friend. I'm about to head there, but I checked your site on a whim first. I looove biscotti. I definitely know what I want to make now. That's crazy coincedential!

    ReplyDelete
  13. man oh man these look delicious. i am on a cleanse this week and there are 2 things i've been craving - coffee and something to dip in it. i love the pumpkin idea too!

    ReplyDelete
  14. I like pumpkin all winter long--there's something so comforting and warming about it. My favorite biscotti I have made is the Christmas biscotti we made this year during our holiday candy making day.

    ReplyDelete
  15. What you talking about? Pumpkin NEVER goes out of season! Biscotti are just perfect for coffee dipping. These look excellent!

    ReplyDelete
  16. I love the cute new layout! And pumpkin is always in season for me :-)

    ReplyDelete
  17. like the new look of the site!

    ReplyDelete
  18. Ooooo those look so super scrumptious! I don't think pumpkin anything could be out of season in my book. Yum!

    Cindy at Rosehaven Cottage

    ReplyDelete
  19. I say bring on the pumpkin! I think it should techinically be in season until spring. :) This sounds so good!

    ReplyDelete
  20. First, never apologize for pumpkin, ever. Second, YUM! :)

    ReplyDelete
  21. Don't feel sorry they look absolutely delicious! And the dipping end is a great idea!

    ReplyDelete
  22. You're not alone, my friend! I kicked off this year by posting TWO pumpkin recipes back to back. Who does that?! Anyway, I hope this is not the last one this year, I look forward to sharing more pumpkin deliciousness come next fall!

    ReplyDelete
  23. I love pumpkin all the time! I was just thinking that I haven't had any recently and need to do something about it :) Love the pepitas you added to these!

    ReplyDelete
  24. Thanks everyone!

    Michele, I completely agree!

    Brandie, I like the way you think...

    Jessi, they stayed pretty crisp.

    Jen, that biscotti sounds great. Mmm. Love Toblerone.

    Courtney, thank you for stopping by! Happy baking.

    Sarah, I should try that recipe.

    Lindsay & Angel, thank you!

    ReplyDelete

Sup?