Pumpkin Banana Biscotti

I've never made biscotti before, but I pinned a recipe for pumpkin biscotti and had some extra pumpkin from the can I used for the Pumpkin pull apart bread, so I figured I'd give it a go. Turns out they are delicious! I'm not a crispy cookie fan, but it works so well with the flavors of these little bundles. My kids loved them too and I feel good that they are getting some extra veggies and fruit even if it is in a sugary form.

I had a very good helper, but that meant I didn't get a lot of pictures. First, cream the butter, sugar, spices, and baking powder together until smooth and creamy.

Add the banana and pumpkin puree and beat until combined. Then add the flour and mix until just combined. Over mixing will give you gummy biscotti.

On a pan lined with parchment paper, form the dough into two rectangles. Bake for 25 minutes at 350. Allow to cool on the pan for 5 minutes and turn the oven down to 325.

Slice the loaves into 6-10 pieces and put them back on the baking sheet and back in the oven for 25 minutes.

After 25 minutes, turn the oven off, prop it open a crack, and let the biscotti cool down with the oven. The result is a crispy and delightful bite! I would recommend eating these with a cup of hot chocolate or apple cider. 

Pumpkin Banana Biscotti

Adapted from Just a Taste

Ingredients

• 4 Tablespoons unsalted butter, softened
• 2/3 cup sugar
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 very ripe banana, mashed
• 1/2 cup canned pumpkin purée
• 2 cups all-purpose flour

Method

1. Preheat the oven to 350 and line a baking sheet with parchment paper
2. Beat sugar, butter, spices, baking power, and salt until creamy and smooth
3. Add the banana and pumpkin and beat until combined
4. Mix the flour in just until combined, over mixing will make the dough gummy
5. Divide the dough in half and make two rectangles on the baking sheet
6. Bake for 25 minutes and allow to cool for 5 before slicing
7. Turn the oven to 325
8. Slice the loaves into 6-10 pieces and put them back on the baking sheet
9. Bake for another 25 minutes
10. Turn off the oven, leave the baking sheet and biscotti in there with the oven door open slightly until it is cooled
11. Enjoy with a mug of hot chocolate or apple cider