Mostly because I’m afraid we may experience another pumpkin puree shortage…
When I was in grad school, my friends and I used to host “iron chef” parties. We’d set up three teams of three and draw a secret ingredient from a hat. Together we’d drive to the grocery store and give ourselves 5 minutes to shop for all the ingredients we needed to cook a three-course meal. After half an hour of timed cooking, we’d serve tasting menu portions to our jury of five and they’d judge based on flavor, plating, and most creative use of the secret ingredient.
It was SO. MUCH. FUN!
And my team won. Twice. But I’m not counting.
Four years ago, the secret ingredient drawn from the hat was… you guessed it… pumpkin! Grocery run #1 had run out of pumpkin. Grocery run #2 had also run out of pumpkin. In a small town like West Lafayette, Indiana there is no grocery #3… so we decided to change the secret ingredient to something we were guaranteed to find in store: garlic.
Garlic?! Really? I kick myself now for not thinking of something slightly more creative. Like raisins. Or cranberries. Or marshmallows.
It should be noted that this recipe is filed under “breakfast” AND “dessert”. Yep. Dessert for breakfast.
This biscotti is crunchy on the outside and a tad bit softer on the inside. The pumpkin and spice flavor really comes though in each bite. The cranberries add sweetness and the pecans add crunch. It’s a fall explosion in your mouth!
Thanks to this lovely lady on youtube, my chocolate drizzling skills are (almost) on point. Please look past the large white chocolate blobs. They are a result of my tired hands taking a half second break from the quick back and forth wrist movement. Chocolate drizzling is hard work, yo!
And then share it with your family, friends, and co-workers.
I leave you with three essential Biscotti tips:
- Make sure to store your biscotti in an air tight container. It can keep well for up to a week.
- Dunk them in coffee or hot cocoa! It makes for the PERFECT fall breakfast.
- I love listicles. Unrelated, but important nonetheless.
And since I love listicles so much, here’s a tally of the pumpkin recipes I’m made thus far:
Check those out and your pumpkin loving heart will be filled with so much joy!
- 4 cups all-purpose flour
- 1 tbs baking soda
- 3 eggs
- ½ cup vegetable oil
- 1 cup sugar
- 1 tbs vanilla extract
- 1 15oz can pumpkin puree
- 2 tsp pumpkin spice
- ½ cup pecans, roughly chopped
- ¼ cup dried cranberries
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium sized bowl, combine flour and baking soda; set aside.
- In a medium sized bowl, beat the eggs with vegetable oil, sugar, vanilla extract, pumpkin puree, and pumpkin spice. Pour in the dry ingredients, and stir to make a stiff dough. Gently fold in the pecans and cranberries until well distributed.
- Divide the dough in half, and form each half into a log about 10 inches long, 4-6 inches wide and ¾"-1" thick. Place the logs onto the parchment-lined baking sheet.
- Bake in the oven for 25 minutes.
- Use a pizza cutter to slice the bread into ½ inch thick pieces. Turn the slices on their side and return to the oven and bake for 6-10 minutes. Turn the cookies over and bake for another 6-10 minutes.
- Let it cool on wire racks and then drizzle with white chocolate.
- Once they've cooled, serve immediately or store in an air-tight container.