These biscotti are perfectly sweet with just enough pumpkin, loaded with warming seasonal spices, and twice baked for the most satisfying crunchy texture.
Line a large baking sheet with non-stick parchment paper.
Combine all purpose flour, white and light brown sugar, baking powder, spices, and salt and whisk to combine.
Make a well in the center of the dry ingredients.
In a small bowl or jug, use a fork to whisk together the egg, pumpkin puree, melted, cooled butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients.
Use a wooden spoon or spatula to incorporate the ingredients together until a soft dough forms. You may need to use your hands to bring the dough together.
Cover the bowl with plastic wrap and chill the dough for 30 minutes.
Divide the dough into two equal portions.
Dust work surface with flour and roll each portion into a 12in/ 30cm log. Place logs onto a lined baking sheet. Brush off any excess flour before baking.
Bake for 25 minutes until browned and firm.
Remove from the oven and cool on baking sheets for 10 minutes.
Reduce the oven to 300°F/150°C.
While still warm, cut each log into 20 slices.
Return the biscotti cut side up to the baking sheets and bake in the oven for 15-20 minutes, turn them over halfway through. The biscotti will become more crisp as they cool.
Cool completely on a wire rack.
Notes
Tips for Success
Use pure canned pumpkin puree not pumpkin pie filling.
If you can't find canned pumpkin puree, make your own using sugar pumpkin, pie pumpkin or butternut squash. Taste the pumpkin to ensure that it is sweet.
Use a sharp, serrated knife to cut the biscotti using a sawing motion.
The second bake must be at a lower temperature.
As the biscotti cool they will become more crunchy.