Pumpkin Biscotti 

This week we welcomed the newest family member… my new range 😀


My old range was 12 years old and the convection bake stopped working.  So after quite a bit of homework and uncertainty we purchased a new one.  I decided I wanted a work horse and honestly a range with WiFi wasn’t something I needed.  However, pretty was important.  It was a bit costly but hopefully worth it.  

As far as I am concerned, the true test of a new range is cookie baking. So this weekend I am testing my new range.  It began with pumpkin biscotti and ended with my magical chocolate chip cookies…but that’s a blog for another time.

The verdict – I love my new range.   Two features I love are the oven racks actually have handles and one rack is a glider.  Both batches of cookies baked beautifully. My husband even thought his eggs tasted better 🙃.



I do not have a much of a sweet tooth so biscotti are the perfect cookie for me!  I made a batch of pumpkin biscotti and have them a little vanilla drizzle.  Even my sweet loving husband said they were delicious.  

Give me a cup of black coffee and a biscotti and I am a happy girl.  

                        Pumpkin Biscotti 🎃

3 1/2 cups flour 

1 1/2 cups firmly packed brown sugar

2 tsp baking powder 

1/2 tsp salt 

1 tsp cinnamon

1/4 tsp nutmeg 

1/4 tsp cloves

1/2 tsp ginger 

1/2 cup pumpkin purée

2 large eggs

1 tbsp vanilla 

1 cup of coarsely chopped pecans – optional 

Preheat oven to 350 degrees.

Mix all dry ingredients except nuts.

Mix all wet ingredients.

Slowly add the pumpkin ingredients into the flour mixture until you have a wet dough.  Gently mix in the nuts.

On a floured surface shake into two rectangles measuring about 2 inches by 10 inches.  Place three inches apart on a parchment lined or lightly greased cookie sheet.  Bake for 25 minutes.


Remove from the oven and let cool for about 10 minutes.  Turn the oven down to 325 degrees.


Place the log onto a cutting board and cut into 1/2 inch pieces.  Place cut side down onto the cookie sheet and return to oven baking 7 minutes flip over and bake another 7 minutes.

Cool on a wire rack.


I left the nuts out this time as I am sharing with family that have but allergies.

If you want a drizzle, mix confectioners sugar, vanilla and heavy cream until desired consistency.  And give your cookies a light vanilla drizzle for a little added sweetness.  Plus they look prettier. 

Enjoy!

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