Optional: coarse sugar, melted chocolate, toasted nuts, for topping/addition
Instructions
Preheat the oven to 350 F and prepare a baking sheet with baking spray or parchment paper
In a medium bowl, cream butter and sugar together. Add baking powder, spices, salt, and vanilla, stir until smooth.
Add egg and pumpkin puree, stir until combined.
Add the flour in two/three batches, stirring well between additions (optional: if including nuts, fold them into dough now)
Turn dough out onto pan, and shape into a 12 inch x 3 inch log. Dough will be sticky, and a wet spatula may be useful to shape the dough (optional: top with coarse sugar or cinnamon sugar)
Bake in oven for 25 minutes
Remove the biscotti and reduce heat to 325 F. Let the biscotti cool for 5 minutes, then use a serrated knife to cut the loaf diagonally into ¾"-1" slices.
Return biscotti to pan, edge-side down.
Bake for 30 minutes, until golden brown and crunchy. When cooking is complete, turn off the oven and crack the door open--allow biscotti to cool in place.
Yields 12-16 biscotti, which will keep for 3-5 days wrapped at room temperature.
Recipe by Laughing Over Spilled Milk at https://www.laughingoverspilledmilk.com/pumpkin-biscotti/