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| 0b2053 | Tim Prendergast | 2025-08-23 02:18:59 | 1 | # Halloween Pumpkin Spice Biscotti |
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| 3 | This recipe combines the festive flavors of pumpkin spice with the satisfying crunch of biscotti, perfect for a spooky Halloween treat! |
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| 5 | ## Ingredients |
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| 6 | ||||
| 7 | * 1 1/2 cups all-purpose flour |
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| 8 | * 1/2 cup whole wheat flour |
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| 9 | * 1/2 teaspoon baking soda |
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| 10 | * 1/4 teaspoon salt |
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| 11 | * 1 teaspoon ground cinnamon |
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| 12 | * 1/2 teaspoon ground ginger |
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| 13 | * 1/4 teaspoon ground nutmeg |
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| 14 | * 1/4 teaspoon ground cloves |
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| 15 | * 1/2 cup (1 stick) unsalted butter, softened |
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| 16 | * 3/4 cup granulated sugar |
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| 17 | * 1 large egg |
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| 18 | * 1/2 cup canned pumpkin puree |
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| 19 | * 1 teaspoon vanilla extract |
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| 20 | * 1/4 cup chopped walnuts or pecans (optional) |
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| 21 | * 1/4 cup white chocolate chips (optional) |
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| 22 | * Orange and black sprinkles (for decoration) |
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| 23 | ||||
| 24 | ## Instructions |
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| 26 | 1. **Preheat oven to 350°F (175°C).** Line a baking sheet with parchment paper. |
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| 27 | 2. **Whisk together dry ingredients:** In a large bowl, whisk together the flours, baking soda, salt, and spices. |
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| 28 | 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. |
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| 29 | 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. |
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| 30 | 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. |
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| 31 | 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. |
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| 32 | 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. |
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| 33 | 8. **Decorate:** While the biscotti are still warm, sprinkle with orange and black sprinkles for a festive Halloween touch. Let cool completely before serving. |
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| 35 | ## Tips |
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| 37 | * For a richer flavor, use brown sugar instead of granulated sugar. |
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| 38 | * If you don't have pumpkin puree, you can substitute with mashed ripe banana. |
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| 39 | * Feel free to experiment with different nuts and chocolate chips. |
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| 40 | * Store biscotti in an airtight container at room temperature for up to 5 days. |