Pumpkin Biscotti

4 tbsp butter, softened

⅔ cup sugar

1¼ tsp pumpkin pie spice

¾ tsp cinnamon 

1½ tsp baking powder

½ tsp salt

1 large egg

½ cup pumpkin puree

2 cups all-purpose flour

course sparkling sugar or cinnamon & sugar, optional

Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) one large baking sheet.

In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

Beat in the egg and the pumpkin puree. At low speed, add flour, stirring until smooth; the dough will be sticky.

Scoop the dough on the prepared baking sheet. Divide it in half, and shape it into two 10" x 2½" logs. Pat the logs into long rectangles and smooth their tops and sides; a wet spatula works well. If desired, sprinkle with coarse white sparkling sugar or cinnamon & sugar, pressing it in gently.

Bake the dough for 25 minutes, remove from the oven. Reduce the oven temperature to 325 degrees.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into ½" to ¾" slices. Be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they will topple over during the second bake. 

Set the biscotti on the edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 50 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door a couple inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they're completely cool. Store airtight at t room temperature for several days, or freeze, well-wrapped, for longer storage.

https://www.kingarthurbaking.com/recipes/pumpkin-biscotti-recipe