Sourdough Pumpkin Biscotti

4 from 1 vote

With the perfect sweetness and spice, this sourdough pumpkin biscotti recipe is the perfect fall treat!

Course Breakfast, Dessert

Cuisine American

Keyword Biscotti, Pumpkin, Sourdough, Sourdough Biscotti, Sourdough Discard, Sourdough Recipes

Prep Time 5

Cook Time 55

Fermentation time 12

Servings servings

Calories 129kcal

Author Mary Rose

Preheat oven to 350 degrees F.
In a large bowl, combine the starter, eggs, olive oil, vanilla extract, and pumpkin puree.
In a separate bowl, combine the flour, sugar, salt, and pumpkin spice.
Add dry ingredients into the wet ingredients and mix just until combined. Do not over mix.
Divide the dough into 2 equal parts and form into a log shape that is approximately 3-4 inches wide
You can put the logs in the fridge to chill while the oven is preheating. Alternatively you can leave the dough in the fridge for up to a week for a long fermented version of the recipe.
Bake the logs for 30 minutes.
Remove and allow the logs to cool for 10-15 minutes.
Slice with a serrated knife each log into 1/2-3/4 inch thick slices.
Place these slices on the baking sheet and allow to bake an additional 20-25 minutes flipping halfway through or until lightly golden brown.
Allow to cool completely on a wire rack.

Store biscotti in a plastic bag or airtight container for up to 5 days.