Bake Pumpkin Spice Biscotti at Home

In summer my weekends usually revolve around being outside, eating brunch in the sun or going for long hikes. But when the temperatures shift, and the light turns that golden autumnal color, my weekends consist of setting time aside to bake. And bake. And bake again.

Biscotti is always on my list. Theyre ideal because nothing else is more perfect for dunking in coffee or a cup of black milky tea. Biscotti, while it remains one of my top loves, is something I hardly ever order out at a coffee shop. I usually find them overly baked, too hard and just not nearly as flavorful as Id like. But not this one! This iteration isnt too too tough. The spices, what weve come to love from fall, are very present: theres good ol cinnamon and nutmeg and cloves. I chose to go the route of pumpkin spice mixture because it seems a bit easier than breaking out the numerous jars of individual spices.

The pumpkin seeds add a nice break in texture. Theyre actually softer than the biscotti itself! And pumpkin adds an expected, well, pumpkin-y flavor. The other plus of biscotti is that they hold up for days when kept in an air-tight container. I hope you find some time on a weekend morning to bake these up; the rest of the week will thank you.

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.