Pumpkin Biscotti Cookies with Dark Chocolate Drizzle

Go Back –> 

Dry Ingredients:

2.5 cups flour

1 tsp baking powder

2 tsp pumpkin spice

1/4 tsp salt

“Wet” Ingredients:

3/4 cup brown sugar

1/2 cup butter (1 stick)

2 eggs

1 TBS vanilla extract

1/2 cup pumpkin puree

(a note about “wet” ingredients: Dave was super confused that sugar isn’t included in the dry ingredients part of my baking recipes. I swear I’m not crazy, I just want to make sure people cream together the butter and sugar first and NOT mix the sugar in with the other dry ingredients. Now I’m realizing people probably think I am crazy or dull for doing that…should I redo all my recipes now??)

How To Make Pumpkin Biscotti Cookies:

Preheat oven to 350 degrees F.

Cream together butter and sugar.

Add the rest of the wet ingredients and mix thoroughly.

In a separate bowl whisk together dry ingredients.

Add wet ingredients to dry and mix together to form a large ball of dough. You might have to get in there with you hands, which is fine because you’ll need to do that eventually. If the dough is super sticky, add flour to your hands and a little to the dough. Try not to overmix. (<-it might get too tough, resulting in too dry of a biscotti cookies)

Form one loaf on a greased baking sheet. (you can also form two for smaller biscotti cookies)

Bake at 350 degrees F for 22-25 minutes. (or until a toothpick comes out clean)

Let the loaf cool 5-10 minutes, then slice into 12-15 slices. You can also cut some of the longer slices in half if you want.

Flip the slices cut side down on the baking sheet.

Bake for a second time at 350 degrees F for 15-20 minutes or until slightly browned.

 

Dark Chocolate Sauce Ingredients:

1 oz 100% cocoa baking chocolate

6 TBS butter

5 TBS powdered sugar

How to Make Dark Chocolate Sauce:

Melt all ingredients together in a small saucepan after you take the biscotti cookies out of the oven for the second time. Drizzle over cooled biscotti cookies.

Storing:

Store at room temperature in an air tight container for up to a week; in the fridge up to two weeks and in the freezer for a month (or two).

[Tweet “Pumpkin biscotti cookies with homemade chocolate drizzle to dunk into my coffee! #pumpkinweek2015”]

Pin it for later:

This recipe is part of the awesome #pumpkinweek2015.

Not sure what Pumpkin Week is all about?

#PumpkinWeek2015 October 18-23

Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!  

Lovely co-hosts:

Amanda from Diary of a Semi-Health Nut | Instagram

Suzie from Suzlyfe | Instagram

Erin from Table For Seven | Instagram

Becky from Olives n Wine | Instagram

Katie from Talk Less, Say More | Instagram

Giselle from Diary of an Exsloth | Instagram

Want to join in the fun?

Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs. (Please note that participating means we can share your photos—with credit—on our blogs and social media.)

You should probably check out my Pumpkin Pinterest board, too!
Follow Diary of a Semi-Health Nut [ realistically healthy food + fitness ]’s board Food [ Pumpkin ] on Pinterest.

 

Tell me….

Do you ever hang out anywhere to feel cooler than you actually are? Have you ever made biscotti cookies? Do you call them biscottis? (<-I’m pretty sure I will still call them biscottis)    PS I’m all about Pinterest this year, so I would LOVE IT if you could pin one (or two!) of these images. Just hover over the image to reveal the “pin it” button or use the handy dandy buttons at the bottom and top of each post to display the whole list of pins. Follow SemiHealthNut Stay in the loop with bloglovin’! Follow

Linking up to: (All the awesome places I party at)