# What You 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)
# Directions:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, and ground cloves.
03 - In a separate bowl, beat the eggs, then whisk in pumpkin puree, unsulphured molasses, vegetable oil, and vanilla extract until the mixture is smooth.
04 - Pour the wet mixture over the dry ingredients and mix gently until just combined.
05 - Stir in the chopped nuts and mini chocolate chips, if using.
06 - Divide the dough into two equal portions. With floured hands, shape each into a log about 12 inches long and 2 inches wide. Place onto the prepared baking sheet, leaving space between.
07 - Gently flatten each log to a thickness of roughly 3/4 inch.
08 - Bake in the preheated oven for 25 to 28 minutes until the logs are golden and firm to touch. Remove and cool on the pan for 15 minutes.
09 - Lower oven temperature to 300°F.
10 - Transfer slightly cooled logs to a cutting board. Using a serrated knife, slice each diagonally into pieces about 1/2 inch thick.
11 - Arrange biscotti slices cut side down on the baking sheet. Bake for 12 minutes, then flip the slices and bake another 10 to 12 minutes until biscotti are crisp and dry.
12 - Transfer biscotti to a wire rack and allow to cool completely before serving or storing in an airtight container.
