Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, Pumpkin Pie Spice, baking powder and salt until the mixture is smooth and creamy.
• Beat in the egg, pumpkin purée and Pure Vanilla Puree. Tun the mixer to low and add the flour, running the mixer slowly until smooth. The dough will be sticky but should look cohesive and well mixed.
• Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10″ x 2 1/2″ logs. We found that damp hands helped here with the stickiness. Pat the logs into long rectangles, and smooth their tops and sides. For smoothing, a wet spatula or wet bowl scraper works well here.
• Sprinkle with the Pumpkin Spice Sugar, and press it in gently.
• Bake the dough for 25 minutes. Remove it from the oven. Reduce the oven temp to 325°F.
• Wait 5 minutes, then lift the log off of the pan and move to a cutting board. Use a sharp chef’s knife. Cut the log into 3/4″ slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan. Uneven cuts may cause the biscotti to topple over during their second bake.
• Place a fresh sheet of parchment on the baking pan. Place the biscotti on the baking sheet, cut side down. Return the biscotti to the oven, and bake them for 40 minutes or until they’re just golden brown. They may still feel soft in the middle. Turn off the oven. Crack the oven door. Allow the biscotti to cool completely in the oven.
• If you’d like, make a quick glaze with powdered sugar and milk and a sprinkling of Pumpkin Pie Spice and drizzle on the cooled biscotti.