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spiced pumpkin biscotti dipped in pumpkin caramel

(2 ratings)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

This biscotti is a sure hit during coffee breaks all year long. Celebrate your holiday season with these tasty treats.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For spiced pumpkin biscotti dipped in pumpkin caramel

  • PUMPKIN BISCOTTI
  • 3 c
    flour
  • 2
    eggs
  • 3/4 c
    sugar
  • 2 Tbsp
    vanilla
  • 3/4 c
    dark brown sugar
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 1 Tbsp
    cinnamon
  • 1/2 tsp
    ginger
  • 1/2 tsp
    nutmeg
  • 1/2 can
    15oz pure pumpkin
  • non-stick olive oil spray
  • coarse, large grain sugar
  • 2 Tbsp
    sliced almonds
  • PUMPKIN CARAMEL
  • 3/4 c
    heavy cream
  • 1/2 stick
    butter
  • 2 Tbsp
    vanilla
  • 3 Tbsp
    pure pumpkin
  • 1 c
    dark brown sugar
  • 1 tsp
    cinnamon

How To Make spiced pumpkin biscotti dipped in pumpkin caramel

  • 1
    Preheat oven to 350.
  • 2
    In a mixing bowl, combine all biscotti ingredients save non-stick spray, almonds, and coarse sugar. Beat for 3 minutes.
  • 3
    Line two cookie sheets with wax/parchment paper. Spray paper with non-stick spray liberally.
  • 4
    Take half your batter and spoon onto one cookie sheet in a 3in x 8in rectangle. Try to make a uniform shape by spreading with spoon. Repeat with second half of batter on other cookie sheet.
  • 5
    Take coarse sugar and sprinkle liberally atop the biscotti doughs and then sprinkle almonds.
  • 6
    Place on oven for 20 minutes.
  • 7
    Remove from oven and allow to cool for about 5 minutes.
  • 8
    Slice into 1in strips or whatever your desired size of biscotti.
  • 9
    Change parchment paper and respray with non-stick spray.
  • 10
    Start pumpkin caramel before you place biscotti in oven.
  • 11
    Place biscotti back in oven on its side for 5 minutes.
  • 12
    Flip over biscotti, and return to oven for 5 more minutes. Place on rack to cool.
  • 13
    Directions for Pumpkin Caramel.
  • 14
    In a small pot (I prefer Corningware), place all ingredients. Cook on medium to high heat, stirring continuously.
  • 15
    I literally stir and stay posted in front of the oven, while I wait to flip the biscottis.
  • 16
    Your caramel should take about 20 minutes to reduce. Remember to stir, stir, stir. You will know it is finished when it is a thick softball stage.
  • 17
    Plates or even the kitchen counter, put down two strips of wax paper and sprinkle liberally with coarse sugar.
  • 18
    Dip each biscotti in about an inch while caramel is still rather hot. Place on wax paper to cool and allow to harden. You may place in fridge in so desired.
  • 19
    Optionally, sometimes after dipping in caramel, I will additionally dip in orange sprinkles for a really festive look. In the picture posted, I just sprinkled with additional coarse sugar, as I did not have orange sprinkles on hand.
  • 20
    After Pumpkin Caramel hardens, they are ready to serve.
  • 21
    If you are looking for a use for the rest of your pumpkin left in the can, try my recipe for https://www.justapinch.com/recipes/drink/hot-drink/spiced-pumpkin-rum-coffee-creamer.html?p=3.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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