Thanksgiving is the un-official end of pumpkin season. Many mourn the end but just as many are happy to see it go. Autumn is always time for pumpkin, but when the pumpkin spice extravaganzas start in August it's hard even for diehard fans to stay with it all season.  Back when I was younger, pumpkin was the official star of Thanksgiving desserts. We couldn't wait for it!  We put it in normal things like breads, muffins, pies, cakes, and cheesecakes ( and an occasional gnocchi)  All the "PSL" (Pumpkin Spice Latte" ) crazies weren't even a glimmer in ol' Jack O'Lantern's triangular eye. 

 To  the pumpkin haters, we really can't fault you. It turns up everywhere.  Does it need to be in our cereal, air fresheners, seltzers and pizzas?  We are guilty too, baking our pumpkin biscotti, pumpkin snickerdoodles and pumpkin cakes starting in August . But, in our defense, they are really delicious.

Time to make way for gingerbread, peppermint, sugar and spice, and sugar plums. 

So say goodbye to pumpkin, happy or sad this week, we'll see you in September ( or at least late August) 

 

PS. /PSL  we stock pumpkin all year...

 

Pumpkin Biscotti

3/4 pound butter, softened

1 cup sugar

1/2 cup brown sugar

3 eggs

1 cup canned pumpkin

4 cups flour

3 teaspoons cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon salt.

 

1. Preheat oven to 350 ℉
2. In an electric mixer, cream butter and both sugars until light. Add eggs, one at a time, beating well after adding each one. On low speed, add pumpkin. Mix just until blended.
3. On low speed, add flour, cinnamon, baking powder, cloves, nutmeg and salt. Mix until well blended. Turn dough out onto a lightly floured surface. Dough should be soft but not sticky. Knead in additional flour if too sticky.
4. Divide dough into 3 equal pieces. Roll each piece into a loaf about 12-inches long. Place on a parchment lined cookie sheet, spacing each 4 inches apart.
5. Bake 20 to 25 minutes or until golden brown. Cool slightly.
6. Slice loaves diagonally into ½” slices. Place cookies in a single layer back on the cookie sheet. 
7. Bake another 10 to 15 minutes or until lightly browned.
8. Remove from the oven. Cool completely. Turn biscotti top side up and drizzle with icing.

Frost with Cinnamon Icing, if desired.

Cinnamon Icing

6 cups powdered sugar

1/2 cup water

2 teaspoons cinnamon

Combine all ingredients until smooth.

Drizzle tops of biscotti. Let dry at room temperature.

 

Maria Bruscino Sanchez

from "Small, Sweet and Italian" ( St. Martin's Press)