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

Chocolate Pumpkin Crap Cookies

Sorry for the hiatus! Moving in with my parents, being away from the Hubby, and then moving up to our new place has kept me mighty busy. I hope this recipe makes up for it! I got the original from a close friend and I upped the ante a little by adding some chocolate to it, because chocolate makes everything better, right? These cookies are everything I want in a cookie. They are soft, moist, and they have pumpkin in them so you can pretend they're healthy!

As with most cookies, start by softening a stick of butter in a mixer or bowl. While waiting for the butter to soften, preheat the oven to 375. Add 1 cup of sugar to the butter and mix until they are well combined.

Add the egg, can of pumpkin, and vanilla and mix until well combined

Next come the dry ingredients, minus the chips

Mix that up and then add the chips

Stir gently, I used a rubber spatula, to incorporate the chips

Use two tablespoons to dollop  the dough onto either a greased cookie sheet or one covered with parchment paper and bake for 12-14 minutes

Look at these beauties. I want to eat all of them right now!

Chocolate Pumpkin Crap Cookies

Ingredients

• 1/2 cup (1 stick) salted butter
• 1 cup sugar
• 1 can pumpkin
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1/4 cup cocoa powder
• 1 bag butterscotch chips

Method

1. Preheat oven to 375
2. Soften butter in a bowl or stand mixer
3. Add sugar and mix until well combined
4. Add pumpkin, egg, and vanilla and mix again
5. Add dry ingredients and mix until just combined (over mixing will make them gummy)
6. Add the butterscotch chips and mix with a spoon or rubber spatula
7. Use two spoons to dollop the dough onto greased or parchment papered cookie sheet
8. Bake for 12-14 minutes