2 1/2 cups of flour (330 g), plus more for shaping the dough
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon of ground cloves
1/4 teaspoon of salt
7/8 cup (175 g) of sugar (that's 1 cup minus 2 tablespoons)
1 Tbsp molasses
2 large eggs, room temperature
1/2 cup (100 g) of pumpkin purée
2 Tbsp melted butter
1 teaspoon of vanilla extract
1/2 cup dried sweetened cranberries (optional0
1/2 cup toasted chopped pecans or walnuts (optional)
1 Whisk flour, baking powder, salt, spices: Preheat oven to 350°F. Vigorously whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, ground cloves, and salt into a bowl.
2 Whisk wet ingredients and sugar: In a separate large bowl, whisk together the sugar, molasses, eggs, pumpkin purée, melted butter, and vanilla extract.
3 Combine dry with wet ingredients: Add the dry mixture to the wet mixture a third at a time, stirring after each addition. The dough should be rather wet and sticky.
If adding dried cranberries or toasted chopped nuts, stir them in now.
4 Form the dough: Line a baking sheet with parchment paper or a silicone mat.
Sprinkle a clean surface with about 1/4 cup of flour. Scoop the dough onto the floured surface. Flour your hands and lightly knead the dough a few times.
Divide the dough in half.
Form the dough into 2 long logs, each about 10-11 inches long.
Transfer the logs onto the lined baking sheet and use your fingers to flatten them into long rectangles.
The loaves should be relatively flat, about 10 to 11 inches long, about 2 1/2 to 3 1/2 inches wide, and about 1/2-inch high.
5 Bake: Bake at 350°F for 25 minutes, until lightly browned all over and the center is firm to the touch.
6 Slice biscotti and bake again: Let biscotti cool for 10 minutes and then use a serrated knife cut into 1/2 inch to 3/4-inch wide pieces.
Lay the cookies cut side down on baking sheets. Bake for 15-20 minutes more, turning the cookies over halfway through the cooking.
Cool completely.
Store in an airtight container for up to 2 weeks.
Measure flour by fluffing up the flour in its container, then do a scoop with a measuring cup, and level the top with the edge of a dull dinner knife (the "scoop and level" method).
If you don't have molasses, sub out the white sugar and the molasses with one cup (packed) of brown sugar.
Yield: Makes about 40 cookies