Pumpkin Pecan Biscotti

Pumpkin Spice and everything nice!  I absolutely love fall baking, not as much as Christmas cookie baking but it is a very close second.  Once Sept 1^st hits, it is on for baking anything with pumpkin as an ingredient.  Instead of making the usual pumpkin bread or muffins I decided to try out a Pumpkin Biscotti.

With the cooler mornings it is nice to sit and relax with the windows open and a nice cup of coffee.  The only thing missing was a delicious little treat to go with my coffee which of course is flavored with my homemade Pumpkin Spice Creamer!!  I know I am an addict, but that is ok.

These biscotti are flavorful, crunchy and perfect for dunking in your coffee.   The pumpkin deliciousness soaks up the coffee flavors making for a crunchy yet soft texture.  The addition of a dark chocolate drizzle makes these biscotti even more decadent and such a treat.

So dunk away my cookie/coffee loving friends and enjoy these cooler temps!

Ingredients:

• 4 Tablespoons softened butter
• 2/3 Cup granulated sugar
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 Cup pumpkin purée
• 2 Cups Unbleached All-Purpose Flour
• 1/2 Cup Chopped Pecans
• 8 ounces Dark Chocolate Chips, Melted

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large baking sheet.

In a mixing bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

Mix in the egg and pumpkin purée. At low speed of your mixer, add the flour and pecans, stirring until smooth; the dough will be sticky.

Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10″ x 2 1/2″ logs.

Pat the logs into long rectangles, and smooth their tops and sides.  A wet spatula works well for this.

Bake the dough for 25 minutes. Remove it from the oven.

Reduce the oven temperature to 325°F.

Wait 5 minutes, then use a serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they’re starting to turn golden brown around the edges. They’ll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they’re completely cool.

In a small saucepan melt dark chocolate chips over low heat.

Drizzle melted chocolate over the biscotti.

Store in a cool place in an airtight container.  Can also be stored in the refrigerator.