# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 2 large eggs
10 - 1/2 cup pumpkin puree
11 - 1/4 cup vegetable oil
12 - 1 teaspoon vanilla extract
→ Mix-ins & Topping
13 - 1/2 cup toasted sesame seeds, divided
14 - 1/2 cup chopped toasted pecans or walnuts (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
03 - In a separate bowl, whisk eggs, pumpkin puree, vegetable oil, and vanilla extract until thoroughly combined.
04 - Add wet mixture to the dry ingredients and mix until just combined. Gently stir in half of the sesame seeds and nuts, if using.
05 - Divide dough in half. Shape each portion into a log measuring approximately 10 inches long and 2 1/2 inches wide on the prepared baking sheet. Lightly flatten the tops. Sprinkle the remaining sesame seeds over each log and press gently.
06 - Bake for 25 to 30 minutes, or until the logs are golden and firm to the touch. Remove baking sheet from oven and let the logs cool for 10 minutes.
07 - Reduce oven temperature to 300°F.
08 - Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange the slices cut side down on the baking sheet.
09 - Bake for 10 minutes, then flip each biscuit and continue baking for an additional 10 to 12 minutes until crisp and dry.
10 - Transfer biscotti to a wire rack and let cool completely before serving or storing.
