Pumpkin Pie Biscotti!

Tis the season once again - why not try this fall inspired pumpkin pie biscotti to pair with your pumpkin spice latte, or chai tea!

Ingredients:

3 Eggs

1 Stick of Butter, (.25#) Melted

1 Box Yellow Cake Mix

3 Cups All Purpose Flour

1 Cup Pumpkin Puree (Canned, if you use Fresh strain well and just add another 1/2 Cup of Flour)

2 Teaspoons Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Ground Nutmeg

1 Cup White Chocolate Chips (Optional for drizzle decoration)

In a mixing bowl, first add the eggs and melted butter.

Next, add in the box of cake mix and all purpose flour.

After the ingredients have combined into a dough, add the pumpkin puree, cinnamon, ginger and nutmeg until they are fully incorporated.

For an easy roll out, grab some parchment or wax paper and cut a couple sheets to the size of the baking pan you are using. This will work as a guide.

Place one sheet on your work surface, then place the finished dough on it. Gently flatten it a bit length wise for an easier roll out.

Place the second sheet of parchment or wax paper on top and roll out your biscotti staying within the dimensions of the sheets you cut and measured to your baking tray.

Roll to about 1/2 inch thickness.

This part isn't necessary unless you want to have more consistently length/shaped traditional biscotti, which I like to do.

I use a knife to trim and clean up the edges, and move the extra dough to the length of it, placing the parchment paper on top and rolling it together again.

After you have rolled it out to your liking, transfer the biscotti to your baking tray.

**See additional photos - a second option which is to just roll out the dough and use cute cutters for fun shaped biscotti. I included photos of both options.***

Bake biscotti loaf, or cut outs at 325 Degrees F. for 15 minutes.

Rotate the pan. Then place back in the oven for another 15 minutes. (30 minutes in total)

For the Loaf Option - After the 30 minutes, pull out of the oven and use a knife to slice your biscotti.Place the cut biscotti back on a baking tray and place them back into the oven for another 15 minutes to finish them.

For the Cut Outs - Just rotate them a second time and place back in the oven for the last 15 minutes to finish them.

**In total, both of these options should bake for 45 Minutes.**

After your cookies have cooled, melt some white chocolate chips and pour into an icing bag.

Drizzle over one half of each cookie for a decorative look.

Allow chocolate to set, and then done!

Store in an airtight container or ziplock until ready to serve and enjoy!

Thank your for taking the time to check this Instructable out. I hope you give it a go and share your results below.