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BEST Biscotti Alla Zucca – Recipe πŸŽƒπŸͺ

These pumpkin cookies are the perfect sweet fall treat!

These pumpkin cookies are so delicious and chewy! They have just the right amount of pumpkin flavor and are drizzled in chocolate. They are the perfect fall treat. I like to make mine with pumpkin puree from a pumpkin but you can also use canned puree. Try them dunked in milk, coffee or a pumpkin spice drink!

Ingredients:

For the cookies:

  • 2 1/2 cups ap flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
    1/2 tsp ground clove
  • 1/2 tsp kosher salt
  • 1/2 cup softened unsalted butter
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree (from a pumpkin or canned)
  • 1 egg
  • 1 tsp vanilla extract

For the chocolate drizzle:

  • 1 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2-3 tablespoons milk
  • 2 tablespoons melted butter
  • 1 tsp vanilla extract

Process:

  1. Preheat oven to 350 F.
  2. To make the cookies, combine dry ingredients in a bowl and stir to combine. Set aside.
  3. In a separate bowl using a stand or hand mixer, beat sugar and softened butter until creamy and smooth. Add pumpkin puree, egg and vanilla and mix until combined. Lower speed.
  4. Slowly mix in the dry ingredients a little at a time until well combined.Β 
  5. Lightly grease a large baking sheet and scoop tablespoons of the dough out, placing about 2 inches apart. Slightly flatten each scoopful with your fingers.Β 
  6. Bake 15-2o minutes or until slightly golden.
  7. Meanwhile, make chocolate drizzle by mixing powdered sugar, cocoa powder, melted butter and vanilla extract. Slowly add milk a little at a time until correct consistency is achieved (not too runny, not too thick).Β 
  8. Let cookies cool before drizzling with chocolate.Β 

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