Pumpkin Biscotti

https://www.shelovesbiscotti.com/pumpkin-biscotti/#more-58772
Pumpkin Biscotti
If you like baking with fall spices, these pumpkin biscotti are for you! Your home will smell like pumpkin spice as they are baking in the oven!
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Course: cookies
Cuisine: Italian
Keyword: biscotti, easy biscotti recipe, fall cookies, Italian cookie, pumpkin biscotti
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 24 servings
Calories: 73kcal
Author: Maria Vannelli RD
Ingredients

1 cup flour, all purpose 142 grams
1 cup flour, whole wheat 156 grams
1 teaspoon baking powder
4 teaspoons pumpkin spice
2 eggs room temperature
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup vegetable or canola oil
2 teaspoons vanilla extract

Instructions

Preheat oven to 325° F. Position rack in the center.
Line baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the dry ingredients (flour, baking powder and pumpkin spice)
In another bowl, whisk together eggs and brown sugar for a few minutes.
Add the pumpkin puree, oil, vanilla extract, and whisk together for another minute or so.
Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.
Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool.