– 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon sea salt – 1 1/2 teaspoons pumpkin pie spice or 1 teaspoon cinnamon plus 1/4 teaspoon each nutmeg and ginger – 1 cup light brown sugar packed – 4 Tablespoons margarine or butter melted and cooled down – 2 large eggs – 2/3 cup pumpkin purée – 2 cups powdered sugar – 3 tablespoons maple syrup or water or milk or unsweetened almond milk
Cook time: 40 min
biscotti, pumpkin, cookies
When to serve with pumpkin biscotti? These biscotti are really great with morning coffee, cappuccino, or even with an afternoon tea! And don’t forget your hot cocoa! These easy to make biscotti look so fancy but are really simple to make and are also wonderful cookie gifts…who doesn’t want a cookie gift?
Can I freeze these pumpkin biscotti? Yes, they freeze very well. As soon as they have cooled down completely, store the biscotti in a zipped lock freezer bag. Another option is to wrap them in plastic wrap and place in an airtight storage container or also in a zipped lock freezer bag. Freeze for up to 3 months. Defrost on the counter the night before you’re ready to enjoy them.
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