# 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.