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When my son was little, we would spend time together playing cars, watching movies and going on adventures. B and mommy time was our opportunity to escape our hectic life and simply relax. We would chat, giggle and snuggle, sometimes until our tummies hurt.
Now that he’s a little bit older, and no longer an only child, it has been much harder to get that one on one time together. In order to maintain our mommy and son down time, we’ve learned to get creative. So, instead of taking a trip to Starbucks, we spent last Sunday drinking hot cocoa and making Pumpkin Spice Biscotti. It was perfect. While everyone was asleep, B and I spent the morning baking and being silly.
We both love everything pumpkin, especially when it comes to baking it ourselves. So when stumbling through my cookbook, I knew this Italian cookie was perfect for our fall morning. The slightly crispy outside, and warm airy inside was the perfect mate for our hot cocoa date.
It has been at least a decade since I’ve made biscotti. But with the help of my handy dandy side kick, we were able to tackle this recipe in less than an hour, Woo Hoo! More time to spend devouring them!
All you need is:
2 1/2 c flour
1 c brown sugar
1 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tbsp. butter, cold
1 tsp. vanilla
1/2 c pumpkin puree
1/2 c Hershey’s Cinnamon Chips
Start by preheating the oven to 350 degrees. In a medium sized bowl, combine all your dry ingredients. Next, take the cold butter and cube it. Once that is done, add it to your dry ingredients, mixing well with a fork. It will start to form small lumps, that’s ok. In a separate bowl, lightly whisk the pumpkin, vanilla, and eggs. As soon as that is combined, add wet ingredients to the dry ingredients. With a spatula, start folding the mixture.
Then, place the dough on a clean, floured surface and start to gently kneed. If the dough is too sticky, add flour a few tablespoons at a time. Place the dough on top of a baking sheet lined with parchment paper, and form a semi-flat long oval shape. You’ll want it to be about 1/2 inch thick.
Place in oven for about 20-25 minutes, or until top is golden brown. Let cool for 10 minutes. Once it is cool enough to handle, cut vertical slices about 1/2 wide. Place each slice on it’s side, and bake an additional 8 minutes. Repeat this step on the other side.
In the meantime, in a double broiler (or microwave) melt about 1/2 c ” target=”_blank” rel=”nofollow”>Hershey’s Cinnamon Chips. Once completely melted, place in a zip-lock bag and cut off a small corner to drizzle on the cooled biscotti.
Pin now, enjoy later!