Pumpkin, How Do I Love Thee?

I have been suffering through a pumpkin famine these past weeks. All of our neighborhood markets have been completely out of canned pumpkin with only a shrug to offer as explanation. Quite a trial for me, considering how much I love fall baking.

But, all is well once more. Jane and I hit the pumpkin jackpot while doing the week's marketing this morning. They did, however, only have the giant cans, no smallies. So what's a couple of girls to do? A pumpkin baking marathon. Two batches of pumpkin biscotti, pumpkin date cookies, and a smidge of puree leftover that I think I can incorporate into the pancake mix.

The biscotti is a new recipe, but I think it will be a keeper. My new Grace Livingston Hill book and a cup of coffee will meet up with a plate of these darlings before the day is over!

They turned out a tiny bit soft at the center (not necessarily a bad thing!), but should crisp up by tomorrow if I let sit out over night. I'm also toying with the idea of dipping some of them in chocolate, as well. Any votes?

• Pumpkin Biscotti •

Combine and set aside:
.5 c. canned pumpkin
2 eggs, lightly beaten
1 T vanilla

Mix together:
3.5 c. flour (I used a mix of white whole wheat & regular unbleached)
1.5 c. brown sugar (or 1 c. white sugar)
2 t. baking powder
1/2 t. salt
2.5 t. pumpkin pie spice

Add pumpkin mixture to dry, stir to combine.
Flour your hands and a clean kitchen surface and lightly knead the dough. On a parchment lined cookie sheet, form the dough into a large, flat log (only about 1/2 inch high). Bake for 23 minutes at 350 degrees, until the center is firm to the touch. Drop temperature to 300 degrees.

Let the big guy cool for 15 minutes and then using a serrated knife, cut into 1 inch wide pieces. Bake for an additional 15-20 minutes at 300. Cool on wire rack.

*Make into smaller, "two-bite biscotti" and cut the baking time by a few minutes.