# What You'll Need:
→ 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 together flour, sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves in a large mixing bowl.
03 - In a separate bowl, beat eggs. Whisk in pumpkin puree, molasses, vegetable oil, and vanilla extract until the mixture is smooth.
04 - Add wet ingredients to the bowl of dry ingredients. Stir until just combined.
05 - Gently fold in pecans, walnuts, or mini chocolate chips if desired.
06 - Divide dough in half. With floured hands, shape each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on the prepared baking sheet, leaving space between them.
07 - Gently press logs to about 3/4 inch thickness.
08 - Bake logs at 350°F for 25 to 28 minutes, or until golden and firm. Cool logs on the pan for 15 minutes.
09 - Lower oven temperature to 300°F.
10 - Transfer logs to a cutting board. Using a serrated knife, slice diagonally into 1/2-inch thick pieces.
11 - Arrange biscotti slices cut side down on the baking sheet. Bake for 12 minutes, then flip and bake an additional 10 to 12 minutes until crisp and dry.
12 - Allow biscotti to cool completely on a wire rack before serving or storing.
