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.
Servings 40
Calories 101kcal
Ingredients
- 2¾ cups all-purpose flour possibly up to 1 cup more
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp baking powder
- 1 tsp salt
- 1½ 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