Pumpkin Biscotti – a delicious recipe with pumpkin seeds, sugar, butter, pumpkin, eggs, baking mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. Bake pumpkin seeds in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.
2
Meanwhile, beat sugar and butter at medium speed with an electric mixer until creamy. Stir in canned pumpkin. Add eggs, 1 at a time, beating until blended after each addition. Add baking mix and pumpkin pie spice, beating until blended.
3
Gently fold pumpkin seeds into sugar mixture. Cover and freeze 1 hour or until firm.
4
Divide dough in half. Shape each portion into a 12- x 3-inch slightly flattened log on a lightly greased baking sheet, using lightly floured hands.
5
Bake at 325u00b0 for 35 minutes or until firm. Transfer to wire racks; cool completely (about 1 hour). Cut each log diagonally into 3/4-inch-thick slices with a serrated knife, using a gentle sawing motion. Place on greased baking sheets.
6
Bake at 325u00b0 for 20 minutes; turn cookies over, and bake 20 more minutes. Transfer to wire racks; cool completely (about 30 minutes). Store in airtight containers up to 4 days.
416
kcal
Calories
22
g
Fat
51
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup shelled, raw pumpkin seeds, 1 cup sugar, 6 tablespoons butter, softened, 1 cup canned pumpkin, and more.
Yes, Pumpkin Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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