Pumpkin Walnut Biscotti

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

• Author: Maegan - The BakerMamma
• Prep Time: 15 mins
• Cook Time: 90 mins
• Total Time: 1 hour 45 mins
• Yield: 18 1x
• Category: Dessert

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Description

Deliciously crunchy Pumpkin Walnut Biscotti to keep your coffee good company this fall!

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Ingredients

Scale 1x2x3x

• 2–1/2 cups whole wheat flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1–1/2 cups chopped walnuts, divided
• 1 cup light brown sugar
• 3/4 cup pure pumpkin
• 1 teaspoon vanilla
• 2 large eggs

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder and salt. Stir in 1 cup chopped walnuts.
3. 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.
4. 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.
5. Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
6. Using a serrated knife, cut the loaf into 1/2 inch thick slices and place flat on the parchment-lined baking sheet. Bake for 45-60 minutes, flipping biscotti every 15 minutes, until it is dried out and crisp.
7. Notes:
8. Do not store the biscotti in an airtight container as the moisture will release from the pumpkin and make it chewier and moister than it should be.

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