Halloween Pumpkin Spice Biscotti

This recipe combines the festive flavors of pumpkin spice with the satisfying crunch of biscotti, perfect for a spooky Halloween treat!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup white chocolate chips (optional)
• Orange and black sprinkles (for decoration)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together dry ingredients: In a large bowl, whisk together the flours, baking soda, salt, and spices.
3. Cream butter and sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts and chocolate chips, if using.
5. Shape dough: Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving about 2 inches between them.
6. Bake: Bake for 30-35 minutes, or until the logs are firm to the touch. Let cool on the baking sheet for 10 minutes.
7. Slice and bake again: Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti. Arrange the slices in a single layer on the baking sheet. Bake for an additional 10-15 minutes, or until golden brown and slightly firm.
8. Decorate: While the biscotti are still warm, sprinkle with orange and black sprinkles for a festive Halloween touch. Let cool completely before serving.

Tips

• For a richer flavor, use brown sugar instead of granulated sugar.
• If you don't have pumpkin puree, you can substitute with mashed ripe banana.
• Feel free to experiment with different nuts and chocolate chips.
• Store biscotti in an airtight container at room temperature for up to 5 days.