Pumpkin, Walnut & Date Biscotti

Perfect for tea time. Or anytime.






  • 2-1/2 cups unbleached all purpose flour
  • 1/2 tablespoon roasted ginger
  • 1/2 tablespoon roasted cinnamon
  • 1/2 teaspoon allspice
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup light brown sugar
  • ¾ cup pure pumpkin
  • 2 teaspoons vanilla
  • 2 large eggs


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, spices, baking powder and salt.
  3. In the bowl of an electric mixer, beat the brown sugar, pumpkin, vanilla and eggs on low speed until well combined. Add the flour mixture, one cup at a time, until a thick dough forms. Stir in walnuts and dates
  4. Form dough into a large loaf on the prepared baking sheet.
  5. Bake for 30 minutes or until loaf just starts to crisp on the outside. Remove from oven and let cool for about 10 minutes.
  6. Using a serrated knife, cut the loaf into ½ inch thick slices and place flat on the parchment-lined baking sheet. Bake for 45 minutes, flipping biscotti every 15 minutes, until it is dried out and crisp.

Do not store the biscotti in an airtight container as the moisture will release from the pumpkin and make it chewier and moister than it should be.

Pumpkin Cookies

Pumpkin Cookies

These are so good. I had some canned pumpkin leftover and I will have to make more of these. I did not ice them but you can do a glaze. Adapted from a Genius Kitchen recipe. These would be good with walnuts and or chocolate chips. I did not take a lot of photos but trust me, they are good.

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  • 1/2 cup butter, softened
  • 1cup sugar
  • 1cup firmly packed brown sugar
  • 1 1/2 cup canned pumpkin 
  • 1 egg
  • 1teaspoon pure vanilla extract
  • 2cups unbleached flour
  • teaspoon baking powder
  • teaspoon soda
  • 1 1/2 teaspoons roasted cinnamon
  • teaspoon ground roasted ginger
  • 1teaspoon salt


Preheat oven to 350 degrees.

Have ready some ungreased baking sheets.

In a large mixing bowl, cream butter and the sugars together until light and fluffy.

Blend in pumpkin, egg and vanilla extract.

In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.

Mix flour mixture into butter-sugar mixture.

Drop tablespoonfuls 3 inches apart on ungreased baking sheets.

Bake the cookies for 11-15 minutes until golden around the edges.

Remove warm cookies and transfer to racks.

Let cool completely for a least one half hour, then frost with glaze.


tablespoons butter
1cup firmly packed dark brown sugar
1cup milk
1– 2cups confectioner’s sugar

Pumpkin Pudding



Since this is the season for everything cinnamon and pumpkin this is a super easy and low fat pudding. It is best eaten warm (I think). I ate some right out of the saucepan…. You can use whole milk for a full fat pudding and add more brown sugar if you want more sweetness. Super easy! It is also a great way to use up leftover canned pumpkin! This recipe was inspired by Health.com. 


  • 2 cups 2% reduced-fat milk  (or evaporated or whole milk)
  • 3/4 cup dark brown sugar
  • 1/4 cup cornstarch
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla


Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 4  dishes. Let cool, and chill for about 30 minutes, or until pudding is set.