Pumpkin-spice biscotti

Chatelaine 0

( 26 ratings )

Preparation time:
20 minutes
Baking Time:
65 minutes
42 Biscotti
Ryan Szulc

Ryan Szulc


  • 2 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsalted raw shelled pumpkin seeds (pepitas)
  • 2 tsp pumpkin-pie spice
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • eggs
  • 1/2 cup  pumpkin purée
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 cup coarse sugar


  • Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
  • In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
  • Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
  • Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.

Nutrition (per Serving)

12 g
21 mg

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