Pumpkin Biscotti with Toffee, Choc Chips, and Pumpkin Seeds

Directions

1. Set your oven to 350°F and line a cookie sheet with parchment paper.
2. In a large bowl, combine 2 3/4 cups flour, 3/4 cup white sugar, 1/2 cup brown sugar, 1 1/2 tsp baking powder, a pinch of salt, and 1 1/2 tsp pumpkin pie spice. Mix in 1/4 cup toffee bits, 1/4 cup mini chocolate chips, and 1/4 cup chopped shelled pumpkin seeds.
3. In another bowl, beat 1 egg together with 1 cup pumpkin puree and 1 tsp vanilla.
4. Pour the dry mixture into the wet mixture and stir until combined. The dough will be stiff.
5. Split the dough into two equal parts. Shape each into a log roughly 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet.
6. Bake at 350°F until the logs are lightly browned, about 25 minutes.
7. Take the logs out of the oven and let them cool on the sheet for about 5 minutes. Then transfer to a cutting board and slice each log into individual cookies about 1/2 inch thick. Use a sharp knife with a light sawing motion or a serrated bread knife. Put the sliced cookies back on the parchment-lined sheet.
8. Return the cookies to the oven and bake until lightly browned, about 8 to 10 minutes. Flip the cookies over and bake until crisp, another 8 to 10 minutes.
9. Let the biscotti cool completely on a wire rack.