# Ingredient List:
→ 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
16 - 1/2 cup mini chocolate chips
# Steps:
01 - Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until evenly blended.
03 - In a separate bowl, beat the eggs, then whisk in the pumpkin puree, molasses, vegetable oil, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently until combined; do not overmix.
05 - Fold in the chopped pecans or walnuts and mini chocolate chips if desired.
06 - Divide the dough in half. Dust hands with flour and form each half into a log approximately 12 inches long and 2 inches wide. Position both logs on the prepared baking sheet, spacing apart.
07 - Press each log gently to about 3/4 inch thickness.
08 - Bake for 25 to 28 minutes until golden brown and firm to touch. Remove from oven and cool on the pan for 15 minutes.
09 - Decrease oven temperature to 300°F (150°C).
10 - Transfer cooled logs to a cutting board. Using a serrated knife, slice each log on the diagonal into 1/2-inch thick biscotti.
11 - Arrange slices cut side down on the baking sheet. Bake 12 minutes, then flip and bake an additional 10 to 12 minutes until crisp and dry.
12 - Transfer biscotti to a wire rack and allow to cool completely before serving or storage.
