A super simple biscotti recipe using warm fall flavors of pumpkin puree, pumpkin spice, dark rum (just a dash), and earthy pecans. A perfect winter treat for you or someone you love.
Would fall be fall without Pumpkin?
I don't think so. At least, not here in the states. Come October pumpkin is everywhere.
I praise the pumpkin with seasonal treats from my kitchen, treats such as Pumpkin Spice Muffins, as well as Pumpkin Buttermilk Pecan Waffles.
The muffins might be easy to share, but the waffles? Not so much.
So I wanted to come up with a delicious easy recipe that showcased fall pumpkin flavors and was easy to share with others.
I started to think biscotti. Biscotti are easy to make and easy to give to others. My recipe for Zucchini Carrot Biscotti with Walnuts, tastes of fall. Chocolate Cherry Biscotti with Pistachios? Also good, but not so fall-like.
Introducing Pumpkin Spice Rum Biscotti with Pecans.
Ingredients for Pumpkin Rum Biscotti
Let's start with the "Wet" Ingredients
- Sugar - I like to use part white sugar and part brown sugar when I bake. White sugar adds sweetness and crunch, and brown sugar adds a deeper flavor due to the addition of molasses.
- Fat/Oil - Call it what you want. I again like to split my fats between heart-healthy extra virgin olive oil with a bit of butter for added flavor.
- Pumpkin Puree - Not pumpkin pie mix. Prefer Libby's or 365 Organic.
- Dark Rum and Rum Extract
For the "Dry" Ingredients
- All-Purpose Flour
- Baking Powder
- Salt - add a pinch of salt to all sweet recipes to help enhance the sweetness.
- Toasted Pecan pieces- ALWAYS toasted
See the recipe card for quantities.
Cream the oils and sugars together, then add the egg, mix well, then add the pumpkin puree, mix well.
Add the "dry " ingredients a little at a time and mix well.
Dump the dough (it's sticky) onto a prepared cookie sheet.
Once the initial bake is done, allow to cool for 5 - 10 minutes then using a serrated knife, but into ½ inch slices.
Using your hands form the dough into 2 logs about 12 x 3 inches. Bake in a 350ºF (176.6ºC).
Return the biscotti to the oven to bake a second time, until crisp.
Hint: Using a serrated knife makes the cutting job a lot easier.
- Pecans - instead of pecans you could use toasted walnut pieces. Or omit altogether.
- Rum Extract - use vanilla extract in its place
- Pumpkin Spice Mix - use a combination of 1 ½ teaspoons ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
- Different Squashes: Try this recipe using different types of pureed squash, acorn, or butternut would be interesting.
- Mashed Banana: Not into pumpkins at this time: How about a mashed banana? Use an equal amount of mashed ripe banana.
The dough is rather stiff so you will need either a heavy-duty hand-held mixer or a stand mixer.
Parchment Paper or silicon baking mat.
Pumpkin Rum Biscotti with Pecans store well for a couple of weeks on the countertop in an airtight container. They can also be frozen.
If, after you cook and puree the squash it appears very liquidy, then yes. I would put it into a sieve and allow it to drain for at least half an hour.
While I like the way both sugars add something to the flavor of the biscotti, you could use all white granulated sugar if desired. I would not use all brown sugar.
Because of the moisture introduced by the pumpkin puree, these biscotti need to be baked a bit longer than usual to maintain their crunch.
Pumpkin Rum Biscotti with Pecans
- Measuring cups and spoons
- Stand Mixer or
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons oil I used 1 ½ tablespoons extra virgin olive oil and 1 ½ tablespoons melted butter
- 1 large egg
- ½ cup pumpkin puree
- ½ teaspoon rum extract
- 1 tablespoon rum preferable amber or dark
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 2 teaspoons Pumpkin spice or 1 ½ teaspoons ground cinnamon ½ teaspoons ground nutmeg, ½ teaspoons ground allspice, ¼ teaspoon ground ginger,
- ½ teaspoons salt
- ½ cup pecan pieces toasted
- Heat the oven to 350)F (176.7ºC). Line a rimmed cookie sheet with parchment or a silicon cooking mat. Set-Aside.
- In a large bowl, using either your heavy duty hand held mixer or a stand mixer, combine the oil and sugar; mix about 2 minutes. Add the egg, mix to combine. Add the pumpkin puree, along with the rum extract, rum, and spices. Mix well.Combine the flour, baking powder, and salt. Slowly add to the wet ingredients. Mix well. Stir in the pecan pieces.
- Divide the dough in half and place each half on the prepared cooking sheet. Shape each into 10 X 2 inch logs, then press slightly with your hands to form smooth rectangles. Bake for 25 minutes. Remove the cookie sheet from the oven and cool the biscotti for about 5 - 10 minutes.
- Move the biscotti logs to a cutting board. Use a serrated knife to cut the biscotti logs into ½ inch thick slices, either straight or on the diagonal Return to the cookie sheet laying the cut pieces flat, return to the oven and cook for 25 to 30 additional minutes, turning the cookie sheet one time. The biscotti should be lightly browned and crisp. If not, return to the oven for 5 minutes more or until desired color is achieved.Remove to a wire rack to cool completely.Store covered in an airtight container for up to a couple of weeks or refrigerate or freeze.
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