The ultimate in crispy crunchy pumpkin cookies, these gluten free pumpkin biscotti are twice-baked just like classic biscotti. Baking with pumpkin butter is what keeps them crispy, and full of the flavors of the season!
Get ready, ’cause it’s time. There’s a chill in the air (most days) and I’m busy selecting the perfect fleece to wear. It’s really time! Halloween is right around the corner, with the annual ThanksgivingFood Olympics not far behind. That means … I can justify baking with pumpkin!
We’re starting with gluten free biscotti, since these crunchy tea cookies give me an excuse to show you how to make your own pumpkin puree and pumpkin pie spice. You’ll need plenty of those this season! For a completely different pumpkin cookie experience, try these cake-like Gluten Free Pumpkin Cookies from What The Fork.
I drizzled the pumpkin biscotti with some melted chocolate, since honestly pumpkin and chocolate go together like hand in glove. And anyway look how pretty! These crispy, crunchy biscotti are perfect for your morning coffee. Or a nice, hot cup of tea mid-afternoon. Oh I just love this season!
Now I had a heck of a time baking anything crispy with pumpkin, that is until I started baking with pumpkin butter instead of plain puree. Pumpkin butter means really deep pumpkin flavor, and not too much moisture. Score! You can buy it (Trader Joe’s sells it around this time of year, or at least it will soon), but it’s not cheap. Cans of pumpkin, though? Cheap. All you do is cook down pumpkin with apple cider (or juice) and some maple syrup, with pumpkin pie spice (details below in the recipe itself). Wait … you don’t have any pumpkin pie spice in your pantry? You don’t say …
Well, scroll down, friend. I’d be happy to show you how to D.I.Y. that, too. We’re in this together. Now let’s make some authentic biscotti.
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1 1/2 teaspoons pumpkin pie spice*
1 egg (50 g, weighed out of shell) at room temperature, beaten
1/2 cup (4 ounces) pumpkin butter (homemade or store-bought), at room temperature
1 teaspoon pure vanilla extract
1 to 2 ounces chopped chocolate, melted (for drizzling) (optional)
*To make your own pumpkin pie spice, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + 1/2 teaspoon allspice, 1/2 teaspoon ground cloves + 1/4 teaspoon ground nutmeg.
Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the flour blend, xanthan gum, baking powder, salt, sugar, and pumpkin pie spice, and whisk to combine well. Add the egg, pumpkin butter and vanilla extract, and mix to combine well. The dough will be thick and sticky. If necessary to bring it together, knead the dough with wet hands until smooth.
Place the dough in the center of the prepared baking sheet, and shape with wet hands into a loaf that is approximately 7 inches long x 3 inches wide x 1 inch thick. Place in the center of the preheated oven and bake until lightly golden brown and firm to the touch, about 20 minutes. Remove from the oven and allow the loaf to cool for at least 10 minutes, or until only slightly warm to the touch. Lower the oven temperature to 300°F.
Slice the loaf in cross-section on the bias into 8 to 10 pieces, each about 1/3 inch thick. Place the pieces back on the prepared baking sheet, flat and spaced about 1 inch apart. Return the baking sheet to the oven and bake for 10 minutes. Flip each of the cookies over on the baking sheet, return to the oven and finish baking until the underside of the cookies is lightly golden brown (about another 10 minutes). Remove from the oven and allow to cool to room temperature before serving. The cookies will crisp as they cool.
Drizzle with melted chocolate, if desired. Store biscotti at room temperature in an airtight container for 2 days. Freeze any leftovers tightly wrapped in a freezer-safe container.