My favorite month is here! It’s here with 80 degree weather, but it’s here!
October is one of the most awesome months out there; it’s the home of crunchy leaves, cool breezes, apple-picking, pumpkin-picking, my birthday (does the obsession with Autumn make sense now?) and Halloween.
As such, I welcome the lovely month of October into my life (and yours hopefully!) with Pumpkin Spice Biscotti.
If you are already tired of the Pumpkin Spice craze
get excited all over again you fools! then my blog may not be the place for you during the next few weeks. I mean, you can always come for the exciting rants, ravings, and occasional freak outs, but you know, just thought I’d give you fair warning of what’s to come.
After I got such rave reviews for my Salted Caramel Mocha Cookies last week, I thought I’d whip up another Starbucks-inspired sweet treat in case the coffee just isn’t cutting it for you. 😉
But, unlike the Pumpkin Spice Lattes, which though delicious, contain no real pumpkin and instead contain a huge amount of sugar and calories, these biscotti are low-fat and full of pumpkin perfection.
Yep. You heard me: low-fat.
I don’t think I’ve ever done anything low-fat on the blog (because, you know, fat is delicious) but substituting pumpkin puree for the fat called for in the recipe was just too easy to pass up.
Count me in.
Oh, and in the event you weren’t already sold on the “low-fat-delicious-cookie” bit, let me throw in that they are covered in pumpkin-pie-spiced sugar.
It’s all for you, friends. No one will be able to resist these adorably festive Autumn biscotti that taste like Pumpkin Pie and last for weeks (if no one scarfs them all down immediately).
They are the perfect pairing to your pumpkin-themed coffees, and would make a great dessert at your Thanksgiving Table (it’s NEVER too early to start dreaming that feast up) or a Halloween get-together.
I’ll be back Friday as I dive into making some hearty soups and stews!