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My favorite way to ring in the fall season is by incorporating pumpkin into some of my favorite recipes.

Biscotti is one of those cookies that I always have stored on my countertop because they’re easy to make and long lasting. A traditional fresh baked cookie can last 5 days, but because Biscotti is double baked it can last months. Bake it early fall and have a favorite pumpkin treat ready to dip in your morning coffee all season long.

Ingredients:

3 eggs

1 ½ tsp. cinnamon

1 ½ tsp. pumpkin pie spice

1 ½ tsp. vanilla extract

1 stick of butter melted (1/2 cup melted)

1 cup sugar

2 2/3 cup all-purpose flour (14 ounces)

½ cup pureed pumpkin

2 ½ tsp baking powder

½ cup semi-sweet chocolate chips

½ cup olive oil (estimated, this is only to coat hands and tray) 

Directions:

• Whisk eggs in bowl, then add sugar, pumpkin pie spice, vanilla, and cinnamon.
• Add in melted butter and whisk.
• Add flour, baking powder, chocolate chips, pumpkin and stir into the bowl without over mixing.

• Line a baking sheet with parchment paper.
• Coat your hands in olive oil to prevent dough from sticking to your hands and spread a thin layer of olive oil on your baking sheet’s parchment paper as well.
• Split the dough in half in the bowl (estimating is okay) and form two logs on your baking sheet.

• Bake at 375 for 30 minutes. Half way through turn the pan in your oven to ensure even cooking.
• Remove tray from oven and slice to your desired width. I do about 1 ¼ inch slices.
• Place the sliced versions back on the baking sheet, cut side down and return to oven for an additional 15-20 min.

If you make these, please let me know in the comments below what you thought!

All my best,

Cathy