Ingredients

• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 0.13 teaspoons ground cloves
• 0.13 teaspoons ground ginger
• 0.75 cups white sugar
• 0.25 cups butter , softened
• 0.25 cups brown sugar
• 2 eggs
• 0.5 cups pumpkin puree
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 2 tablespoons pumpkin seeds , Optional

Instructions

1. 1 Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
2. 2 Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
3. 3 Cover dough with waxed paper; refrigerate for 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5. 5 Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
6. 6 Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
7. 7 Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
8. 8 Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.

Nutrition per serving