Pumpkin-spice biscotti

Prep 1 hour
Total 1 hour 35 min
Makes 12 Servings



2 1/2 cups
all-purpose flour
1/4 cup
1 1/2 tsp
1/8 tsp
1/2 cup
1/2 cup
unsalted butter, melted
1/2 tsp
1/4 cup


  • 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.
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Calories 79, Protein 1 g, Carbohydrates 12 g, Fat 3 g, Sodium 21 mg.
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