# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 1/2 teaspoons ground cinnamon
07 - 1/2 teaspoon ground ginger
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 2 large eggs
10 - 1/2 cup pumpkin puree
11 - 1/4 cup vegetable oil
12 - 1 teaspoon vanilla extract
→ Mix-ins and Topping
13 - 1/2 cup toasted sesame seeds, divided
14 - 1/2 cup chopped toasted pecans or walnuts
# Instructions:
01 - Set oven temperature to 350°F and prepare a baking sheet by lining it with parchment paper.
02 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg in a large mixing bowl.
03 - In a separate bowl, whisk the eggs, pumpkin puree, vegetable oil, and vanilla extract until thoroughly blended.
04 - Add the wet mixture to the dry ingredients, mixing gently until just combined. Fold in half of the sesame seeds and the nuts if using.
05 - Divide dough in half and shape each portion into a 10-inch long, 2 1/2-inch wide log directly on the prepared baking sheet. Flatten the tops lightly and sprinkle with remaining sesame seeds, pressing gently.
06 - Bake logs for 25 to 30 minutes until golden and firm. Remove from oven and allow to cool on the sheet for 10 minutes.
07 - Reduce oven temperature to 300°F for the second bake.
08 - Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut side down on the baking sheet.
09 - Bake for 10 minutes, flip each biscotti, and bake an additional 10 to 12 minutes until crisp and dry. Cool completely on a wire rack before serving.
