WOW- it sure has been a long time since I made biscotti. But with the cooler air & the fall colors, I have really been feeling the need to make a little something to enjoy with some coffee in the morning & some warm tea in the afternoon. So instead of making my usual biscotti recipe, I had to really jazz it up with some fall flavors. Pumpkin, cinnamon, nutmeg & caramel all come together to make Pumpkin Caramel Biscotti. So lovely on a crisp fall day. I know you will love it!
I like having biscotti because it travels well. We can pack some in a little container along with our thermos full of something warm & it’s good to enjoy no matter where we are. Especially on those rare days we can get out to see the fall colors – which are glorious around these parts.
Pumpkin Caramel Biscotti
- 2-3/4 cups all-purpose flour possibly up to 1 cup more
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp pumpkin pie spice
- 2 whole eggs
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 11 ounce bag caramel bits
- Preheat oven to 350 conventional/ 325 convection
- In mixer bowl- combine flour, salt, sugars, baking powder & spice - mix with paddle about 30 seconds
- In a large measuring cup - add pumpkin puree, eggs & vanilla - mix well
- Add to dry mixture & beat well.
- Mixture should be very thick - not like cake batter.
- Add additional flour if needed up to 1 cup- it should be quite firm & hold it's shape
- Beat in caramel bits
- Divide dough into 2-3 portions & place on parchment lined baking sheet & shape into a log.
- Bake 28-30 minutes
- Remove & allow to cool about 15 minutes
- Slice into 3/4" pieces & lay flat
- Bake additional 8-10 minutes
- Remove & flip each piece over & return to oven to bake a final 8-10 minutes
- Allow to cool on baking sheet before storing in airtight container
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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