Save A unique fusion of tender pumpkin muffin flavors and the crisp texture of biscotti, enhanced with earthy matcha. Perfect for autumn mornings or a sophisticated tea break.
I first tried combining pumpkin muffins and biscotti one chilly October morning. The wonderful fragrance and crunch made it a favorite for cozy get-togethers with friends.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Matcha green tea powder: 1 tbsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Large eggs: 2
- Granulated sugar: 3/4 cup (150 g)
- Pumpkin purée (unsweetened): 1/2 cup (120 g)
- Neutral oil (e.g., sunflower or canola): 1/4 cup (60 ml)
- Pure vanilla extract: 1 tsp
- Chopped toasted pecans or walnuts: 1/2 cup (60 g) (optional)
- Mini white chocolate chips: 1/3 cup (50 g) (optional)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha powder, cinnamon, and nutmeg.
- Prepare Wet Ingredients:
- In a large bowl, beat the eggs and sugar until light and creamy. Mix in pumpkin purée, oil, and vanilla extract until smooth.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in nuts and chocolate chips, if using.
- Shape & Bake First Round:
- Divide dough in half. With floured hands, shape each half into a log (about 10 inches long and 2 inches wide) on the prepared baking sheet. Flatten slightly. Bake for 25 minutes, until firm and lightly golden. Remove from oven and let cool for 15 minutes.
- Slice & Bake Second Round:
- Reduce oven temperature to 300°F (150°C). Using a serrated knife, cut logs diagonally into 3/4-inch thick slices. Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip, and bake another 10-12 minutes, until crisp and dry. Cool completely on a wire rack.
Save These biscotti are requested every year for our autumn family brunch. Grandparents especially love dipping them into warm tea while sharing memories.
Required Tools
Mixing bowls, whisk, electric mixer (optional), measuring cups and spoons, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains eggs and wheat (gluten) and may contain tree nuts and dairy if using white chocolate chips. Always double-check ingredient labels for allergies.
Nutritional Information
Each biscotti contains around 120 calories, 4 g total fat, 19 g carbohydrates, and 2 g protein.
Save Serve these vibrant biscotti with your favorite tea or coffee for an elegant seasonal treat. Their crisp texture and unique matcha pumpkin flavor always delight.
Recipe FAQ
- → How do I get a crisp biscotti texture?
Slice biscotti after the first bake and return to a low oven to bake again until dry and golden.
- → Can I substitute different nuts?
Yes, pecans, walnuts, or pistachios work well, or omit nuts entirely for a nut-free treat.
- → What’s the best way to slice biscotti without crumbling?
Use a serrated knife and let the logs cool before slicing diagonally for clean cuts.
- → Does matcha flavor overpower the pumpkin?
No, matcha adds earthiness that complements the subtle, sweet pumpkin and baking spices.
- → How should biscotti be stored?
Keep cooled biscotti in an airtight container at room temperature for up to two weeks.
- → Can I drizzle white chocolate for decoration?
Absolutely. Drizzle melted white chocolate over cooled biscotti for extra sweetness and crunch.