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4 tablespoons butter, cut into small cubes
1/3 cup pumpkin butter (storebought or homemade)
3/4 cup sugar
2 tablespoons molasses
1 egg
1 teaspoon pumpkin pie spice
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
chocolate chunks, candied ginger (optional mix-ins)


Preheat oven to 350 degrees.

Add butter to a small pan or pot. Turn heat to medium. Melt the butter. Once it starts to foam, slowly begin to whisk until the color noticeably darkens and the smell of becomes strongly nutty.  Immediately remove from the heat. Pour into the bowl of stand-up mixer.

Add the sugar and molasses to the mixing bowl, and begin to blend into the browned butter. The texture will be similar to that of wet sand. Stir in the egg until well combined. Add in the remaining ingredients, and mix until all of the flour has been combined.

Line a baking sheet with parchment paper. Gather the dough in your hands and place it in the middle of the baking sheet. Pat it into about a 9″x5″x.25″ rectangle. Bake for 30 minutes. Remove and slightly cool to touch.

Lower temperature to 325 degrees. Place a cooling rack on top of the baking sheet. Slice log into 1/2″ wide pieces, placing each cookie on its side atop the cooling rack. Bake for an additional 25 minutes. Turn off the oven and crack the door, allowing air to circulate in the oven, helping to crisp the biscotti even more. After about 10 minutes, place the baking sheet on the counter and allow to cool completely.

Biscotti will keep in an airtight container on the counter for 2 days, but even longer in the refrigerator (will keep in the freezer for up to one month).


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