Pumpkin Cranberry Biscotti
Are you in the market for a unique Thanksgiving cookie recipe?
These Pumpkin Cranberry Biscotti are so good we guarantee you will be craving them year round.
This is a recipe for pumpkin cookies that you just won't be able to get enough of.
Nothing says Autumn to a cookie baker like the flavors of pumpkin and cranberries and these double baked biscotti cookies deliver both and a whole lot more!
Pumpkin biscotti loaded with chopped pecans, golden raisins, and fresh cranberries, are perfect for a mid-morning coffee break or afternoon pick-me-up. They are a not too sweet treat that will leave you satisfied.
Pumpkin Cranberry Biscotti are best once they have had an opportunity to cool completely and harden up. They are a recipe for pumpkin cookies that are sturdy enough to travel well too, making a great hostess gift or Thanksgiving cookie care package.
Cranberries are available fresh during the Fall. I buy a couple of extra bags to stash in the freezer so I am always prepared when a pumpkin-cranberry biscotti craving strikes.
Biscotti cookies are easiest to make if you have a KitchenAid Stand Mixer with both paddle and whisk attachments. Alternatively, you can use a hand mixer or a manual whisk (although this takes a bit of physical effort!)
Pumpkin Cranberry Biscotti Recipe
- 4 1/2 cups flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs, at room temperature
- 1 1/3 cups sugar
- 3/4 cup canned pumpkin puree
- 1/2 teaspoon vanilla
- 1/2 cup (1 stick) butter, melted and cooled to room temperature
- 1 cup pecans, chopped
- 1/2 cup fresh cranberries
- 1/3 cup golden raisins
- Position one of your oven racks in the center. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, and salt; set aside.
- In large bowl, beat the eggs and sugar with the whisk attachment of an electric mixer on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend.
- Using the paddle attachment of your mixer on low sped stir in the butter, nuts, cranberries, and raisins.
- Gradually stir in the flour mixture until the dough comes together in a ball.
- Place the dough on a work surface dusted with flour. Lightly dust your hands with flour and shape the dough into a 4 inch by 14 inch log. The dough will be sticky so you may need to add more flour to your hands and the work surface as you go along to accomplish this.
- Carefully pick up the log and place in on your prepared baking sheet. (if the log is too long for your baking sheet, cut it in half and place each half on a separate baking sheet since the dough will spread as it bakes.
- Place the baking sheet on the center rack of your oven and bake for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.
- Place the baking sheet on a wire rack and allow the log to cool to room temperature.
- Place the log on a cutting board.
- Using a serrated knife, cut the long on a slight diagonal into 1/2-inch slices.
- Place slices on the baking sheet cut side down.
- Bake the biscotti another 25 to 30 minutes, or until they are crisp and golden brown.
- Place baking sheet on a wire rack and allow the biscotti to cool completely on the sheet.
This recipe yields about 24 Pumpkin Cranberry Biscotti.
Recipe Source: This easy pumpkin cranberry recipe is adapted from the delightful cookbook Once Upon a Tart . . .: Soups, Salads, Muffins, and More by Frank Mentesana and Jerome Audreau
More Cookie Recipes You Might Like
- Low Fat Pistachip Biscotti
- Applesauce Cookies
- Banana Cookies
- Gingerbread Biscotti
- Carrot Cake Cookies
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