All pumpkin lovers raise your hands! Look at all those hands!!!! I thought so... most people love pumpkin.
If fall were a food it would be a pumpkin!
Lucky for us, fall is not over... so let's eat our fill of pumpkiny foods until that day of all feasting, Thanksgiving, culminates with the pinacle of sweet desserts... pumpkin pie!
The pumpkin biscotti is cooling on my counter and StoneGable smells divine! Oh, this biscotti is worth baking just so your home can smell like mine...
1 cup roasted not salted pumpkin seeds (not with the shell)
1 cup sugar
6 TBS butter, softened
1 cup canned pumpkin, not pumpkin pie mix
3 1/2 cup all purpose baking mix
1 TBS pumpkin pie spice
1/2 tsp cinnamon
chocolate baking chips
Beat sugar and butter in a large bowl of an electric mixer on medium until creamy.
dd pumpkin and beat. Add eggs and beat.
In a separate bowl add baking and spices. Stir by hand to mix.
Add the baking mix to the pumpkin in three batches. Mix until just blended.
Add 3/4 cup of the pumpkin seeds and mix in by hand.
Put the biscotti dough in the freezer for 1 hour until firm.
Preheat oven to 325 degrees.
Divide the dough into two slightly flattened 12 x 3 logs. Put then on a parchment lined baking sheet.
Bake for 35 minutes or until firm. Cool on a wire rack, about 1 hour.
Cut each log diagonally into 3/4 inch thick slices with a serrated knife.
Place on a greased baking sheet and bake for 20 minutes. Cool completely on a wire rack.
Melt the chocolate in the microwave .
Dip the end of the biscotti in the chocolate to coat, and then dip into pumpkin seeds.