1-First Step: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps the pumpkin biscotti release easily and keeps things tidy.

2-Second Step: Whisk together the dry items in a bowl for even distribution of spices.

3-Third Step: In another bowl, mix the wet components until smooth, then blend with the dry mix.

4-Fourth Step: Fold everything together to create a soft dough, then chill it for better handling.

5-Fifth Step: Divide and roll the dough into logs on a floured surface before baking.

6-Sixth Step: Bake the logs until they’re firm and golden, then let them cool slightly.

7-Seventh Step: Slice the logs while warm for clean cuts and prepare for the second bake.

8-Eighth Step: Toast the slices in the oven to achieve that perfect crunch you love in pumpkin biscotti.

9-Ninth Step: Let them cool fully before storing or adding extras like chocolate.

10-Final Step: Serve with your favorite drink and enjoy the tweaks for different diets. For ideas on using extras, see recipes using leftover pumpkin puree.