Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ¼ cup almond flour (optional, for texture)
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp pumpkin pie spice
• ⅓ cup granulated sugar
• ⅓ cup canned pumpkin puree (unsweetened)
• 2 tbsp vegetable oil or melted butter
• 1 egg
• 1 tsp vanilla extract
• ½ cup mini chocolate chips or chopped pecans (optional)
For the maple glaze:
• ½ cup powdered sugar
• 1–2 tbsp pure maple syrup
• ½ tsp vanilla extract
• Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flours, baking powder, salt, pumpkin pie spice, and sugar.
- In another bowl, mix pumpkin, oil, egg, and vanilla until smooth.
- Gradually add dry ingredients, mixing until a thick dough forms. Fold in chocolate chips or nuts if using.
- Turn dough onto the prepared sheet and shape into a log: about 10 inches long and 2 inches wide.
- Bake 25–30 minutes, until firm and lightly golden. Let cool 10 minutes.
- Reduce oven to 325°F (160°C).
- Carefully slice the log into ½-inch thick pieces. Lay cut-side down on the pan.
- Bake 15–18 minutes, flipping halfway, until crisp and golden. Cool completely.
Make the glaze:
10. Whisk powdered sugar, 1 tbsp maple syrup, vanilla, and salt. Add more syrup for thinner consistency.
11. Dip one end of each biscotti into the glaze and let set on a wire rack.
✨ Perfect for dunking in coffee, tea, or hot cider!
💡 Make ahead: Store in an airtight container at room temp for up to 2 weeks.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 45 mins , Total Time : 1 hr 5 mins , Servings : 16 biscotti , Calories : 90 per cookie , Net Carbs: 12g , Fats: 5g , Protein: 2g