Go Back
Pumpkin Caramel Biscotti
Print

Pumpkin Caramel Biscotti

Ingredients

  • 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

Instructions

  • 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