Deliciously crunchy Pumpkin Walnut Biscotti to keep your coffee good company this fall!
Did you celebrate National Coffee Day on Monday? Yes, there’s a holiday for us coffee drinkers to have an excuse to brew a few more cups.
Leave it to social media to inform you that there’s a day devoted to celebrating coffee. As funny as I think these holidays are, I have no shame jumping on the bandwagon and brewing an extra cup or two for this one!
I love coffee! The way I drink it these days, you’d think I’d been drinking it for years. Well, truth be told, I just started drinking it after the twins were born a few years ago. It all started with one cup in the morning and now, it’s a few in the morning, one in the afternoon, and one or two in the evening. Yikes! I love a good latte or some flavored cream and a little sugar in my cup, but honestly, I’m at the point where if the coffee is good, give it to me black! I just gotta have it!
So to celebrate National Coffee Day, I felt obliged to drink cup after cup all day long and figured I’d need a little snack to accompany all these cups…
When I think of biscotti, I think of coffee. And when I think of the perfect snack to go alongside my coffee, I think biscotti. So a big batch of biscotti was definitely top of mind on Monday as I sipped and celebrated.
With it being fall and my pumpkin cravings at their peek, I decided to bake up a batch of this amazing pumpkin walnut biscotti.
This is no boring biscotti, my friends. It’s made of real pumpkin, crunchy walnuts, hearty whole wheat flour and the perfect amount of sweetness to accompany a strong cup of brew.
Biscotti requires a bit more baking time because you want it good and crunchy so it holds up well for dipping into coffee, but other than that, it’s pretty simple…
And simply scrumptious! Move over boys, this biscotti is made of sugar and spice and all things nice! 🙂
Enjoy!
xoxo,
Pumpkin Walnut Biscotti
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18
- Category: Dessert
Description
Deliciously crunchy Pumpkin Walnut Biscotti to keep your coffee good company this fall!
Ingredients
- 2 and 1/2 cups whole wheat flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and 1/2 cups chopped walnuts, divided
- 1 cup light brown sugar
- 3/4 cup pure pumpkin
- 1 teaspoon vanilla
- 2 large eggs
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder and salt. Stir in 1 cup chopped walnuts.
- In the bowl of an electric mixer, beat the brown sugar, pumpkin, vanilla and eggs on low speed until well combined. Add the flour mixture, one cup at a time, until a thick dough forms.
- Form dough into a large loaf on the prepared baking sheet. Press remaining 1/2 cup chopped walnuts into the top and around the sides of the loaf. Sprinkle generously with brown sugar.
- Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
- Using a serrated knife, cut the loaf into 1/2 inch thick slices and place flat on the parchment-lined baking sheet. Bake for about 45 minutes, flipping biscotti every 15 minutes, until it is dried out and crisp.
- Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 5 days.
[…] love these pumpkin walnut biscotti based on the recipe found on The Baker Mama. They have a nice texture that’s easy to bite into. If you want to ramp up the sweetness dunk […]
[…] Pumpkin Walnut Biscotti – I used double the pumpkin pie spice and a bit less sugar. This was the first time I made biscotti. These are hard (texture-wise) and will be good for dipping in milk, coffee, or tea. But not to eat on their own lest you break a tooth! Is that normal for biscotti? […]
do these freeze okay? If not stored air tight, how would you recommend shipping them for Christmas gifts? I like to send biscotti as its hardy and ships well but I’ve always done it in ziploc bags.
Hi Mona! I haven’t frozen these yet, but I think they would freeze just fine stored in freezer-safe baggies. When you’re ready to defrost, take them out of the baggie and place on a cooling rack so they defrost and dry back out with plenty of airflow. You could even crisp them up in the oven for a few minutes if they retained any moisture from freezing. To ship, I would recommend putting them in gift tins which allow a little bit of air flow or in gift baggies with a tie so that there is just a little airflow to keep the biscotti dried out. Love the idea of giving these as gifts during the Holidays! Enjoy!
How did I miss National Coffee Day?!! anyway, what a fabulous way to celebrate!! I love biscotti and your pumpkin walnut biscotti looks so good!!! Pinned! 🙂