Tuesday, August 24, 2010

(Chocolate Chip Loaded) Pumpkin Spice Biscotti

It's fall in New England! Although it is August and an Indian Summer looms right around the corner I am taking pleasure, extreme pleasure, in the fact that I can have all the windows open, wear jeans and long sleeves! The dry summer has led some of the trees to start turning prematurely... I can hear them rustling beyond. Suddenly I have this great craving, this great urge to have all things pumpkin. Rumor has it that Starbucks will introduce its first Pumpkin Spiced Latte of the season in just over a week... I swoon at the thought of this ... while visions of pumpkin bread dance through my head!

And then, as my youngest was eating his breakfast, I started to rifle through the pantry. I was pulling various ingredients and putting them on the counter... I had pumpkin puree and brown sugar and flour and chocolate chips and vanilla and baking powder... and then I sat down to my children's laptop and Googled "pumpkin biscotti." I scoured through recipes and came up with something that was partially my own and partially several others'...

I've had a few pieces already. I can attest to you that this stuff is good. Damned good. I'll to hit the treadmill a little harder today!


3 Cups flour
1 1/2 Cups packed brown sugar
2 tsp baking powder
2 tsp pumpkin pie seasoning
1 stick of butter, room temperature
1 tsp vanilla
1/2 (ok 3/4!) Cup white chocolate chips
1 Cup semi sweet chocolate chips
2 eggs
1/2 Cup of pumpkin puree

Preheat oven to 325 degrees

In a mixing bowl beat together eggs, sugar and butter.
Beat in vanilla and pumpkin.
Add baking powder and flour. Mix well.
Fold in chocolate chips.

Grease and flour baking sheet. Or use a Silpat.

Drop dough by spoonfuls on to cookie sheet to create 3 equally sized logs, about 3 to 4 inches wide.
Bake for 30 minutes
Reduce heat to 300 degrees.
Bake for 30 minutes.

Remove from oven and very carefully cut the dough into slices, about 3/4 inch wide.
Place cookies on baking sheet. (I took out a clean one.)
Bake 10 minutes.

Cool a few minutes before serving.


KatiePerk said...

I am bookmarking this for when SC temps drop below 95!! Delicious.

Kim Reese said...

Yummy! While still VERY hot here in GA, I can feel fall in the cooler breezes. Have to admit, I'm still not ready to let go of summer, though I do love EVERYTHING pumpkin!!

Mad Men Girl said...

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Thanks so much!

Anastasia Schembri said...

How did I almost miss this!?!? I am trying this tonight! I need a little pumpkin in my life!