# Components:
→ 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 oven to 350°F. Line a large baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a large bowl.
03 - In a separate bowl, beat eggs. Whisk in pumpkin puree, molasses, vegetable oil, and vanilla extract until smooth.
04 - Pour wet mixture into the dry ingredients and stir until just combined.
05 - Gently fold nuts and chocolate chips into the dough, if using.
06 - Divide dough in half. With floured hands, shape each into a 12-inch by 2-inch log. Place on baking sheet, spaced apart.
07 - Flatten logs slightly to about 3/4 inch thickness.
08 - Bake for 25 to 28 minutes, or until logs are golden and firm. Remove from oven and let cool on pan 15 minutes.
09 - Lower oven temperature to 300°F.
10 - Transfer cooled logs to cutting board. Slice diagonally into 1/2-inch thick biscotti with a serrated knife.
11 - Arrange slices cut side down on baking sheet. Bake for 12 minutes.
12 - Flip each biscotti and bake 10 to 12 minutes more until crisp and dry.
13 - Cool completely on a wire rack before serving or storing.
