Date-Sweetened Pumpkin Biscotti

Step 1

Preheat oven to 300F.

Step 2

Place pumpkin, dates, egg, vanilla, and oil into either a high-speed blender or a food processor. Blend up until smooth (some small pieces of date are okay).

Step 3

In a large mixing bowl, whisk together flour, baking powder, salt, and spices. Add blended pumpkin date mixture to flour mixture and combine. Add more flour if too sticky; more oil if too dry. Fold in nuts/dried fruit, if using.

Step 4

Shape dough into a log/oval shape on a parchment-lined baking sheet, about ¾ – 1 inch thick. Bake in preheated oven for 20 minutes.

Step 5

Remove pan from the oven. Using a serrated knife, gently slice the partially cooked dough on the diagonal to create individual biscotti logs. Lay the logs on their sides leaving space between each cookie. Bake again for about 30 minutes flipping halfway through. If your biscotti aren’t crunchy enough, turn the oven off but leave the biscotti in to continue to dry out.

Step 6

Remove pan from oven and allow biscotti logs to cool completely. Add chocolate drizzle, if desired. Store in an air-tight container on the counter for up to a week, or store in the freezer for up to 2 months. Enjoy!