1-First: preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk the egg, pumpkin puree, melted butter, and vanilla extract.

2-Mixing and Shaping the Dough: Combine the wet and dry ingredients until a soft dough forms, using your hands if necessary to bring everything together. Cover the dough and chill for 30 minutes, which makes it easier to handle and shape.

3-Divide the dough into two equal portions and roll each into a 12-inch log on a floured surface. One helpful tip from the experts is chilling the dough, as it helps with shaping and prevents sticking, making this step smoother for beginners.

4-Baking and Finishing Touches: Place the logs on the prepared baking sheet and bake for 25 minutes, or until browned and firm. Allow them to cool for 10 minutes before the next step. Reduce the oven temperature to 300°F (150°C), then while still warm, slice each log into 20 pieces with a sharp, thin serrated knife using a sawing motion.

5-Arrange the slices cut-side up on the baking sheet and bake for an additional 15 to 20 minutes, turning halfway through for even crisping. Cool completely on a wire rack, and you’ll have biscotti that become crunchier as they cool. The total preparation time is about 1 hour and 45 minutes, including chilling, baking, and cooling.