My Husband actually asked me today, aren’t you sick of pumpkin by now? Hello, doesn’t he know who he’s married to? Men!! Actually I’m kind of surprised I’m not sick of pumpkin, but I just can’t get enough of this stuff!!
After my scary spider morning, I woke up wanting Cranberry Walnut Bread, and I searched high and low for hours for a semi-quick recipe. Nope couldn’t find what I was looking for! But during my search I saw something that caught my eye and with those magical ingredients I made this!
Cute little Pumpkin Spice Biscotti from Shugary Sweets, perfect to go with my Pumpkin Spice Latte! These are so good I can’t even tell you!! They weren’t hard to make either! I mixed my batter and made to 12 x 3″ bricks. One plain.
One with pecans!
I placed them in a 350 degree oven to cook for 25 minutes.
Let them rest for 15 minutes, before I cut them with a serrated knife. Then put them back into a 300 degree oven for 20 minutes.
Let them cool and then I did this to them!
Yah Baby Yah!! Sweet white and dark chocolate mixed with Pumpkin Spice. It is so good! I never cared for white chocolate, but guess what, I changed my mind! I am starting to love white chocolate. It’s so good!! And so is this biscotti! You have to make it! It’s so perfect with your cup of Joe!
I made a few modifications to keep the calories lower, just a couple.
1/2 Cup of Egg Substitute
3/4 cup pumpkin
1 Tbsp vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp ground ginger
1 tsp cinnamon
1 tsp salt
2 1/4 cup flour
1 1/2 Cups of Whole What pastry Flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/4 cup pecans, chopped (optional)
1/2 cup white chocolate morsels
1/2 tsp pumpkin pie spice
1/4 cup dark chocolate
1/2 tsp pumpkin pie spice
In mixer, combine eggs, pumpkin and vanilla. Beat until creamy. Beat in spices. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
Divide dough in half. I added the chopped pecans to half the batter at this point, and leave the other half plain.
Form two 12 inch long logs (about 2-3 inches wide) on a parchment lined baking sheet. I use my hands to press dough into the shape.
Bake in a 350 degree oven for 25-30 minutes. Remove from oven. Turn oven down to 300 degrees. Allow biscotti to cool for about 15 minutes.
Using a serated knife, slice biscotti into 1 inch thick slices. Lay each slice on it’s side and return to the oven for an additional 20 minutes. The biscotti will continue to harden as it cools.
In microwave safe bowl, add chocolate morsels and pumpkin pie spice. Microwave on medium heat for 30 second intervals, mixing between each interval. When smooth frost the cooled biscotti.
You can frost the biscotti by dipping the bottoms into the chocolate mixture, and letting the chocolate set (about 1 hour). Or put chocolate in a ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!
I got 36 slices out of this batch.
Calories with White Chocolate topping for one biscotti:
Ready for there picture debut? Doesn’t it match my coffee nicely?
Mmmmm, White Chocolate!
Yum, Dark Chocolate with Pumpkin Spice! I’m drooling here, I think I need another!!
Sampson said, “Mom, I’m eating so much pumpkin, look at whats growing out of my head”!
He also did this to you!!!! Saying “I have Pumpkin Biscotti and you don’t!!” I yelled at him for that, and told him how rude it is to stick his tongue out at you. Sorry… He’s spoiled after all!! Sometimes he can be a brat!