Double Pumpkin Biscotti

Can you believe tomorrow is already Thanksgiving!? It snuck up on me really quickly this year. Though I guess Christmas is already in the air here in New York, and on TV where I can’t avoid holiday shopping commercials.
We already shared a seasonally-appropriate meat main dish and a hearty fall vegetable with you this week, here’s a nice, light dessert to go with it.
Anyway, when Oh! Nuts asked if they could send me some dried fruits, nuts or seeds, I figured it was the perfect opportunity to make some Thanksgiving desserts. Thanksgiving = pumpkin, so I requested a pound of shelled pepitas (aka pumpkin seeds) and decided to bake some biscotti. Sometimes, especially after a day of eating heavy, starchy, meaty foods, it’s nice to have a light, crisp dessert.
It seems everyone is obsessed with pumpkin spice lattes these days; I’m not a big fan of overly sweet coffee drinks, so these dipped in coffee would be a perfect way to incorporate the flavors and spices of fall into your coffee. Now that’s a pumpkin spice latte I would order!
There are a lot of recipes out there for pumpkin biscotti, but I wanted to incorporate the flesh and the seeds; here’s what I came up with. You can add chocolate chips or not. I made one loaf with, one without. Obviously the chocolate chipped ones are the favorite. This has happened before.
How do you celebrate? This Thanksgiving, I’m celebrating with my husband’s family in New Hampshire for our third annual Thanksgiving weekend adventure. Candle lighting is crazy early there: 3:59 this Friday. We do a potluck meal on for Turkey Day, and this year I made some desserts, including this, and some side dishes. I’m excited to taste what everyone else is making! But I’m sad to miss my family’s celebration in Brooklyn. My immediate family is doing a low-key lunch at my sister’s apartment before heading to the giant extended family celebration my grandmother’s sister has hosted at her house for as long as I can remember.
Happy Thanksgiving!
Double Pumpkin Biscotti
  • 4 cups flour (maybe sub 1 cup ww)
  • 2 1/2 cups roasted pepitas, divided
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshnutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 3 eggs
  • 3 cups chocolate chips (optional)
  1. Mix flour, sugar, baking powder, baking soda, cinnamon, ginger nutmeg and salt in a large bowl.
  2. Place a cup of the dry mixture into a food processor along with one cup of pumpkin seeds and process until you get a fine powder.
  3. Pour into stand mixer, along with the rest of the dry ingredients.
  4. Add the rest of the pumpkin seeds, and stir with the paddle attachment.
  5. In a small bowl, beat the eggs and pumpkin puree. Add to the dry mixture.
  6. Add the chocolate chips, if using. Mix for about 20 seconds, until it holds together.
  7. Roll dough into two logs with wet hands—the dough should be sticky.
  8. Bake at 350 degrees for about 30 minutes, until they sound hollow when tapped.
  9. Let cool almost completely (so the chocolate chips don’t get everywhere when cutting and get ugly).
  10. Slice on an angle with a sawing motion with a serrated knife—don’t press down.
  11. Place slices on baking sheets and bake at 275 degrees for 25 minutes, flipping them halfway through.