Pumpkin Biscotti

Pumpkin Biscotti

 

Pumpkin Biscotti
Pumpkin Biscotti

Pumpkin seems to be the flavour of Fall here in Canada.  The combination of pumpkin, cinnamon, nutmeg and clove combine beautifully to flavour pies, cupcakes and, of course, the ever popular Pumpkin Spice Latte.

If you love PSL’s and biscotti then you will love this crisp, Fall flavoured treat which can be eaten as is or dipped in your PSL.   And if you don’t bake maybe a little subtle hinting to your friends who do will result in you being their taste tester!

A couple of years ago I tested out several pumpkin biscotti recipes and after a little trial and error this has become my go-to recipe.  This biscotti has pumpkin pie spice for the flavour and NO pumpkin puree.  I found the spice gives the biscotti the flavour required but leaving out puree allows the cookie to crisp up nicely.  I save the pumpkin puree for things like muffins and cakes (check out other pumpkin recipes on my blog).

Like all biscotti these will last in an airtight container for a couple of weeks and freeze well.  Keep these in mind for holiday and Christmas gifts.  They travel well and look pretty in festive cello bags.

No pumpkin pie spice in your cupboard?  Just combine 4 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground cloves and 1/2 tsp ground nutmeg.  Make sure your spices are fresh for the best flavour.

Pumpkin Biscotti

Preheat oven to 325F.  Parchment line a large cookie sheet or 2 small cookie sheets.

Ingredients:

2 1/4 cups all-purpose flour

3/4 tsp baking powder

1 tsp salt

1 tablespoon pumpkin pie spice

1/2-1 tsp cinnamon

1/3 cup butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla

1 cup chopped walnuts

Method:

In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.

In a large bowl beat butter with sugar until light and fluffy.  Add in eggs one at a time beating after each until incorporated and beat in vanilla.

Stir in flour in 3 additions on low or by hand until mixed in.  Add in nuts and mix well.  You may find using your hands to combine the nuts into the batter works well.

Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log.  Place on baking sheets.  If using one sheet space about 3-inches apart to allow for spreading.

Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour).  Remove from oven and let cool 15-20 minutes until cool and easy to handle.

TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.

perfect-pumpkin-biscotti-bakingUse a serrated or bread knife and cut into 1/2-inch slices.  Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown.  Remove and cool completely.

For an extra hit of sweet, melt a little white chocolate (over low heat, of course, so you don’t burn it!) and drizzle over cooled biscotti.

Whether you dip or not is up to you but I think you’ll have to agree store bought biscotti cannot compare with these!

 

 

Perfect Pumpkin Biscotti

Perfect Pumpkin Biscotti

pumpkinIf you’ve been following along for a while you know I’ve been testing pumpkin biscotti recipes.  They abound!

My issue with most of them is with the addition of pumpkin puree the cookies become too cakey and loose the ‘crispness’ of a true biscotti.  Pumpkin adds so much moisture and really not a whole lot of flavour, in my opinion anyway.

I decided to experiment using pumpkin pie spice, cinnamon and no puree with my basic biscotti recipe.  I was ecstatic with the results. Crisp, light and delicious these are a great addition to your Fall baking lineup or to add to your ‘bake for Christmas’ list.

Play around with the amounts of pumpkin pie spice and cinnamon to suit your tastes.

No Pumpkin Pie Spice, you can quickly and easily mix up your own.  Combine 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves.  You can easily double or triple this to have on hand for your next few batches of biscotti.

Important…if your spices have been open and collecting dust in your cupboard for 6 months or more you most likely need to toss them out and replace!  Spices lose their potency after being opened and for the most flavourful end product make sure yours are fresh.

perfect-pumpkin-biscotti

Pumpkin Spice Biscotti

Preheat oven to 325F.  Parchment line a large cookie sheet or 2 small cookie sheets.

Ingredients:

2 1/4 cups all-purpose flour

3/4 tsp baking powder

1 tsp salt

1 tablespoon pumpkin pie spice

1/2-1 tsp cinnamon

1/3 cup butter, room temperature

1 cup sugar

2 eggs

2 tsp vanilla

1 cup chopped walnuts

Method:

In a medium bowl whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon.

In a large bowl beat butter with sugar until light and fluffy.  Add in eggs one at a time beating after each until incorporated and beat in vanilla.

Stir in flour in 3 additions on low or by hand until mixed in.  Add in nuts and mix well.  You may find using your hands to combine the nuts into the batter works well.

Divide batter into 2 equal portions and shape each into a 2-inch by 3/4-inch log.  Place on baking sheets.  If using one sheet space about 3-inches apart to allow for spreading.

Bake for approximately 20-30 minutes until golden brown around edges (top will still look fairly light in colour).  Remove from oven and let cool 15-20 minutes until cool and easy to handle.

TURN OVEN DOWN TO 275F WHILE BISCOTTI COOLS.

perfect-pumpkin-biscotti-bakingUse a serrated or bread knife and cut into 1/2-inch slices.  Lay slices on cookie sheets and bake for approximately 8 minutes and then turn and lay on other side and bake for another 8 minutes until firm and golden brown.

If you prefer a softer biscotti bake for a few minutes less on each side.  These delicious pumpkin spice biscotti taste delicious and freeze great.  They will keep in an airtight container for a couple of weeks!

 

 

Pumpkin Pecan Blondies with Cream Cheese Swirl

Pumpkin Pecan Blondies with Cream Cheese Swirl

leaning-tower-of-pumpkin-pecan-blondies

The Fall pumpkin obsession hasn’t died down any since last week so I’ve jumped on the bandwagon with this weeks moist and delicious Pumpkin Pecan Blondies with a tasty cream cheese swirl.

Incredibly delicious warm from the oven and still moist, dense and as delicious the next day, these are sure to be a hit.

For this recipe you’ll need a large can of pumpkin since you need 2 cups of puree for the blondies.

Pumpkin Pecan Blondies with Cream Cheese Swirl

Makes approx. 24 bars.  Grease a 9 x 12-inch pan. Preheat oven to 350F.

Cream Cheese Swirl

4 ounces cream cheese, room temperature

3 tbsp granulated sugar

1 egg, room temperature

In a small bowl beat together the cream cheese, sugar and egg and well combined and set aside.

Blondies

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

3/4 tsp baking powder

3/4 cup butter, melted

1 1/2 cups light brown sugar, packed

2 eggs

2 tsp vanilla extract

2 cups pumpkin puree

3/4 cup pecans or walnuts, chopped

In a medium mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt and baking powder.

In a large mixing bowl, whisk together the melted butter and brown sugar.  Add the eggs and vanilla, and then beat well.  Add the pumpkin puree and beat to combine.

Add the dry ingredients to the wet, folding with a rubber spatula until flour is mixed in completely.  Fold n nuts.

Pour half of the batter into prepared pan and spread.  Spoon on half of the creamed cheese mixture and swirl through batter with the tip of a knife or a skewer.  Top with the remaining batter spreading gently to make another layer and spoon on remaining cream cheese mixture, again swirling with a knife or skewer.

Bake about 25-30 minutes until a toothpick inserted in centre comes out clean.  Cool and cut into bars.

Enjoy warm from the oven and again later when cool!

pumpkin-pecan-blondies-w-cream-cheese-swirl-no-1