Saturday, December 21, 2019

Pumpkin Spice Biscotti

Pumpkin Spice Biscotti are a spicy, crunchy snack whenever the fall feeling strikes!


Between (Canadian) Thanksgiving and Christmas, it seems that pumpkin spice everything is ubiquitous. As much as I detest eating (or smelling) pumpkin pie, I cannot deny that the spices which infuse everything of the season are some of my favourites. One of the families I teach even gave me a pumpkin spice candle which I adore!

So in lieu of making another pumpkin pie for Christmas (and in spirit of all the biscotti I've been creating), I took the heady spices and fused them with the delicately sweet, golden-hued squash to make these cookies. Rather than feeling like you're eating a crunchy pumpkin cake, these are more in the vein of a "spice cookie" that just happens to look really nice on the platter whether you top them with melted chocolate (or vegan white chocolate for a "whipped cream" look) or not. I passed these out to friends of mine who love their PSLs this time of year and from what I heard a few dunks of these in a cappuccino add the perfect amount of zing to both cookie and coffee!

Pumpkin Spice Biscotti
Makes ~24
3/4 cup pumpkin puree
1/4 cup vanilla non-dairy milk (I used Ripple)
1/2 tbsp vanilla
2 tsp Pumpkin Pie Spice
1 tsp ginger
1/4 tsp salt
3 tbsp ground flax
1 cup granulated sugar
2 1/2 cups spelt flour
1/2 tbsp baking powder
raw sugar, for topping
  1. Heat oven to 300F and line two cookie sheets with parchment paper or SilPat.
  2. In a large bowl, stir together the pumpkin, milk, vanilla, spices, salt, flax and sugar until well combined.
  3. Stir in the flour and baking powder to form a semi-stiff dough. Cover and let stand 15 minutes.
  4. Divide dough in half and shape into 2 long, flat logs on the lined sheets.
  5. Sprinkle with raw sugar. 
  6. Bake for 30 minutes
  7. Let cool 5 minutes then slice into 1/2" pieces on the bias. 
  8. Place cut-side down on the baking sheet and bake an additional 25 minutes, flipping pieces halfway through. Cool completely on a rack.