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Cake Mix Pumpkin Spice Biscotti


Happy fall, y’all!

Yes, I know the weather outside is 95 degrees and sunny… But one-day last week, it was only 72 degrees and a little bit cloudy, so you tell me if it’s fall or not…

But regardless of whatever the weather is outside, I can still bring those wonderful flavors of fall into my kitchen!

I think there’s something just so comforting about fall flavors, like cinnamon, all-spice, ginger, nutmeg… They are warm and spicy, but also really familiar. I think these flavors just bring about these cozy feelings in us that remind of a chilly morning cuddling with a warm cup of coffee, or wintery nights sitting by a fire with a glass of mulled wine. Did you just get super excited about fall happening, because I sure did!

Because I love these flavors so much, it’s almost impossible for me to wait until September 22nd, which technically is the official start of fall, or until December 27th, which is when it actually starts feeling like fall in sweet little North Carolina. That’s right, fall starts today in my kitchen!!

Fall flavors aren’t the only thing super exciting about this recipe! Not only are biscotti some of my favorite breakfast cookies (if that’s even a cookie category), but it’s made with a cake mix! So crazy right?

Sure, I have flour, sugar, baking powder, all the special ingredients needed to make biscotti from scratch, and I have done that many times before. But there is no shame in boxed cake mix! Boxed cake mix has the flour, sugar, and some sort of leavening agent already premeasured and waiting for you! That definitely makes it way easier to just whip up a delicious recipe. This recipe is also great for those who aren’t typically bakers! You don’t have to worry about having baking powder or baking soda or the ability to tell the difference between the two (don’t worry, still working on that one myself). It really just makes this recipe come together in a blink of an eye!

Now that we have accepted the cake mix, we can talk about how amazingly versatile this recipe is! Grab a box of vanilla cake mix, and you can make: vanilla biscotti, almond biscotti, pistachio white chocolate biscotti, dried berry biscotti, chocolate chip biscotti… I mean, I think you get the picture here! And that’s just with a vanilla cake mix! If you think you’re seeing the last of the cake mix biscotti recipes, you can rest assured knowing they have just begun!

If you can’t find a box of spice cake mix, buy a vanilla cake mix! Add in 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a 1/4 teaspoon of both ginger and cloves! You could also just add in 2 teaspoons of pumpkin pie spice, which has all of the ingredients in it!

You might look at this recipe and question the black pepper… Don’t question it, you just have to do it! Black pepper to pumpkin spice is like salt to sweets. You don’t taste the black pepper but it enhances all the spicy warmth the over flavors give. You take a bite, taste the cinnamon, taste the ginger, and then the warmth hits you at the end just to add a hint of complexity to this cookie. Trust me, once you add black pepper to add pumpkin spice, you won’t go back.


1 box of spice cake mix

1 and 1/4 cup of flour

1 teaspoon of pumpkin pie spice

1/4 teaspoon of salt

1/8 teaspoon of black pepper

4 eggs

1 stick of butter, melted

1 cup of chopped pecans

1/2 cup of chocolate chips, for garnish (optional)

Begin by preheating the oven to 350 degrees. Then, add in the cake mix, flour, pumpkin pie spice, salt, and pepper. Whisk to combine. Add in eggs and butter. Mix together until the ingredients start to form a rough dough. Add in the chopped pecans.

Take the dough out onto a floured surface and begin to shape the dough. You want to form two logs, that will be about a 1 and 1/2 inch in thickness and about 6 inches in length.

Place them in the oven for 20-25 minutes. When they are done in the oven, remove and let cool slightly. Lower the oven temperature to 325 degrees.

Taking a serrated knife, cut the logs into about 3/4-inch slices. Lay them flat onto a baking sheet, and place them back into the oven for 15 minutes longer. Be sure to flip them over about halfway through so they get browned, crunchy, and delicious at every angle!

Melt some chocolate chips in the microwave at 30-second intervals, until smooth and shiny! Pour into a plastic bag, or piping bag, and then drizzle over the biscotti!

Serve with coffee, tea, milk, hot chocolate, maybe even whiskey if it’s that kind of party! Anything goes with these crunchy cookies!

Add the pecans before the flour is almost incorporated!
This dough is STICKY! Just add some flour to help you shape it! Or you could lightly wet your hands as well!
I made my logs a little bit thicker, but if you wanted to make mini biscotti you could just make the log thinner and longer!
After the first bake!
You want them to be about 3/4 in thickness so they hold up when you bake them again!
After the second bake!
Complete with a chocolate drizzle on top!

Fall flavored anything, and you can count me in! But these fall-flavored biscotti have to be some of my favorite fall creations! They are so easy, but look so fancy! I love to dip them into my tea and let the crunchy biscotti absorb just a hint of tea! Then, it just dissolves in your mouth… Two words come to mind: Pure. Bliss.

-Holly Michelle

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