parchment paper lined baking sheet
an oven preheated to 400 degrees F
1/4 cup pumpkin puree
1 egg yolk
1/4 cup unrefined sugar or raw brown sugar
2 cups unbleached wheat flour
a pinch of baking soda and sea salt
a good amount of cinnamon, nutmeg, clove, and ginger.
Combine all these ingredients in this order, mixing gently, you don't want to overmix the dough. The dough will be somewhat stiff. Right before it is 100% uniform, add chocolate chunks and pepitas.
Coat your hands in flour and pick up all of the dough to transfer it to a strip of parchment paper. Shape it into a long rectangular log. Sprinkle the top with turbinado sugar, cinnamon, and more pepitas.
Bake at 400 degrees for 15-20 minutes. Remove from oven and with a serraded knife, slice the hardened log into 1 inch strips. Space out cookies and stick back in the oven until browned and crisp, 15-20 minutes more. Let cool and enjoy with hot coffee or ice cold milk!
Makes a baker's dozen: 13 cookies
|pumpkin spice biscotti|