Pumpkin Biscotti

Posted on 01 October 2011 by noelskitchen

This delicious Italian cookie is the perfect compliment to a nice warm cup of coffee, tea or hot cider on a beautiful Fall day.

You all know how I love to be involved in the community. My involvement with Share Our Strength’s Great American Bake Sale raising money to help end childhood hunger in America has been a huge success in previous years. A good foodie friend of mine, The Spiffy Cookie is hosting another type of wonderful Bake Sale for her friend’s brother Dave, who was in a tragic motorcycle accident this past August.  He sustained multiple injuries including a fractured left ankle and a right below the knee amputation. Currently, he is in rehabilitation and once his legs heal, David will need a prosthetic leg to walk again.

I couldn’t help but say yes to this wonderful cause. You can read more about the bake sale and Run for Dave  on her website. I believe she is still looking for more bake sale donations.

 

Pumpkin Biscotti

Ingredients:
  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 3 eggs
  • 1/4 cup molasses
  • 1/2 cup pumpkin puree
  • 3 1/4 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground ginger
  • 3/4 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground cloves
  • 1 Tablespoon pumpkin spice
  • 1/4 teaspoon ground nutmeg
Instructions:
  1. Preheat the oven to 375 degrees F. Grease a cookie sheet.
  2. In a large bowl, mix together oil, sugar, eggs, molasses and pumpkin puree. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, nutmeg, and pumpkin spice; mix into egg mixture to form a stiff dough.
  3. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
  4. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool.
  5. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
  6. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped.
Notes: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

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3 Comments For This Post

  1. Erin Says:

    I’m so happy you are a part of my bake sale! Great idea making biscotti with pumpkin. Perfect treat to go with a hot drink this fall!

  2. noelskitchen Says:

    Thanks Erin! I’m happy to particpate in such a great cause. I wish Dave the best of luck in his recovery.

  3. noelskitchen Says:

    Hi Krista,

    Thanks so much! I love this time of year! I’d be happy to share, it’s super easy and an inexpensive recipe.

4 Trackbacks For This Post

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