# Components:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground ginger
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
→ Wet Ingredients
10 - 2 large eggs
11 - 1/2 cup pumpkin puree
12 - 1/4 cup unsulphured molasses
13 - 1/4 cup vegetable oil
14 - 1 teaspoon vanilla extract
→ Add-Ins
15 - 1/2 cup chopped toasted pecans or walnuts (optional)
16 - 1/2 cup mini chocolate chips (optional)
# Method:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large mixing bowl until evenly blended.
03 - In a separate bowl, beat eggs. Whisk in pumpkin puree, molasses, vegetable oil, and vanilla extract until mixture is smooth.
04 - Pour wet mixture into dry ingredients and mix just until evenly incorporated.
05 - Gently fold in chopped nuts and chocolate chips if using.
06 - Divide the dough in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheet, spaced apart.
07 - Flatten logs to about 3/4 inch thickness. Bake for 25–28 minutes until golden and firm.
08 - Remove baking sheet from oven. Allow logs to cool for 15 minutes on the pan.
09 - Adjust oven temperature to 300°F. Transfer logs to cutting board. Using a serrated knife, slice diagonally into 1/2-inch pieces.
10 - Arrange sliced pieces cut side down on baking sheet. Bake for 12 minutes, then flip and bake 10–12 minutes more, until dry and crisp.
11 - Transfer biscotti to a wire rack and cool completely before serving or storing.
