Crunchy Pumpkin Banana Biscotti with Maple Syrup Glaze #PumpkinWeek

Crunchy Pumpkin Banana Biscotti with Maple Syrup Glaze are the perfect autumn treat to dip in a cup of tea, coffee or even milk. 

Nothing fits the fall season better than sitting down to relax with a pumpkin spiced latte or a nice cup of hot tea. When you’re taking that much-needed fall break, how about adding a couple of Crunchy Pumpkin Banana Biscotti to make your relaxing time even sweeter? Go on, you deserve it!

I’ve been having a fun time participating in #PumpkinWeek this week, and with cooking and baking with one of the fall’s most abundant ingredients. From sweet to savory, pumpkin is such a versatile ingredient. It’s certainly one that can’t be ignored once the cooler weather strikes, and the calendar announces the beginning of fall.

The Italian word biscotti means twice baked which gives these particular cookies a firm, crispy texture, making them the perfect cookie for dipping.

If you’ve ever made your own biscotti, then you know that they’re very simple to make. Even the most novice of bakers can have success as long as you follow a few easy instructions. Once the ingredients are thoroughly mixed, the cookie dough is then hand formed into long rectangles on baking sheets. Then they’re baked for the very first time.

Once the first bake is complete, the cookie rectangles are removed from the oven, cooled slightly and then gently cut, width-wise, with a serrated knife. The cut cookies are then baked again for the second time, giving them their undeniably firm and crunchy texture.

PUMPKIN BANANA BISCOTTI WITH MAPLE SYRUP GLAZE  {PRINT THIS RECIPE}
Yield: 24 cookies     Prep Time: 10 minutes     Bake Time: 60 minutes (30 minutes each bake)

3 cups all-purpose flour, plus additional for forming the cookies
3/4 cups granulated sugar
½ cup brown sugar
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1 banana, mashed
2 eggs
½ cup pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon maple extract
½ cup chopped pecans
1½ cups powdered sugar
6 tablespoons pure maple syrup
2 baking sheets
parchment paper
baking spray

-Preheat oven to 350 degrees.

-In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.

-In a large bowl with a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the banana, eggs, pumpkin puree, vanilla and maple extract. When fully blended, add the flour mixture in 1/3 increments, blending well after each addition. *Note – The dough will be sticky. Add the nuts and mix until the nuts are evenly distributed.

-On two parchment lined baking sheets that have been lightly sprayed with baking spray, spoon half of the dough out in a long line in the middle of each parchment lined baking sheet. Use additional flour to prevent the dough from sticking to hands, hand-form the two doughs into long rectangles, approximately 10″ long and 3″ wide adding additional flour if needed to prevent sticking. Pat the dough to make each an even surface and edge.

-Bake in a preheated oven for 25-30 minutes. Remove from the oven an allow to cool for 10 minutes. Carefully remove the logs to a work surface and gently slice the cookies, with a serrated knife on a bit on an angle, approximately ½” in thickness.

-Place the cut cookies back onto the parchment lined baking sheets and return the cookies to the oven to bake for an additional 15 minutes. Turn the cookies over and continue to bake for the last 15 minutes. Remove and cool completely.

-In a medium bowl, whisk together the powdered sugar and pure maple syrup. Drizzle or pipe the glaze over the cookies. Allow the glaze to dry and serve with your favorite beverage for dipping.

#PumpkinWeek is here again and we can’t be more excited. Hosted by Terri from Love and Confections, 19 Bloggers will be sharing 65 pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations – from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

#PumpkinWeek day 3 recipes:

• Chicken Mushroom and Pumpkin Stew from Making Miracles.
• Curried Pumpkin Waffles from A Kitchen Hoor’s Adventures.
• Healthy Pumpkin Dog Treats from {i love} my disorganized life.
• Pumpkin Banana Biscotti with Maple Syrup Glaze from Kudos Kitchen by Renee.
• Pumpkin Cream Cheese Bars from The Crumby Cupcake.
• Pumpkin Cobbler from Love and Confections.
• Pumpkin Curry Pizza from The Spiffy Cookie.
• Pumpkin Risotto from My Catholic Kitchen.
• Pumpkin Waffles from Recipes Food and Cooking.
• Pumpkin Yeast Bread from A Day in the Life on the Farm
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If there is ever anything I can paint for you, from glassware, to aprons, to tea towels, please don’t hesitate to contact me or visit my shop on Etsy. Custom orders are always welcomed and always encouraged.

Until we eat again, I hope you have a delicious day!