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Pumpkin Caramel Biscotti
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Pumpkin Caramel Biscotti

Pumpkin Caramel Biscotti is a delicious fall recipe filled with warm spices and all the seasonal flavors you love to pair with your coffee.
Course Breakfast, Dessert
Cuisine American, French
Keyword biscotti, pumpkin, pumpkin spice
Prep Time 10 minutes
Cook Time 50 minutes
Cool 15 minutes
Total Time 1 hour 15 minutes
Servings 40
Calories 101kcal

Ingredients

  • cups all-purpose flour possibly up to 1 cup more
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • tsp baking powder
  • 1 tsp salt
  • tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp pumpkin pie spice
  • 2 whole eggs
  • ½ cup pumpkin puree
  • 2 tsp vanilla extract
  • 11 ounces caramel bits 1 bag

Instructions

  • Preheat the oven to 350 degrees conventional/ 325 convection.
  • In the mixer bowl- combine the flour, salt, sugars, baking powder, and spice - mix with the paddle for about 30 seconds.
  • In a large measuring cup - add the pumpkin puree, eggs, and vanilla - mix well.
  • Add the wet mixture to the dry mixture & beat well.
  • The 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 the caramel bits.
  • Divide the dough into 2-3 portions, and place it on a parchment-lined baking sheet. Shape each portion into a log.
  • Bake for 28-30 minutes.
  • Remove & allow them to cool for about 15 minutes.
  • Slice into 3/4" pieces, and lay them flat on the baking sheet.
  • Bake for an additional 8-10 minutes.
  • Remove, and flip each piece over, and return them to the oven to bake a final 8-10 minutes.
  • Allow them to cool on the baking sheet before storing in an airtight container.

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 106mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 14g | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 1mg | Net Carbohydrates: 13g