# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon ground cloves
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup pure pumpkin purée
12 - 2 large eggs
13 - 1/3 cup vegetable oil
14 - 1 teaspoon vanilla extract
→ Mix-Ins
15 - 1 cup chopped toasted pecans or walnuts (optional)
16 - 1/2 cup mini chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until uniformly blended.
03 - In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin purée, eggs, vegetable oil, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients, stirring gently until just combined. Avoid overmixing to preserve biscuit texture.
05 - Fold in chopped nuts and mini chocolate chips if using.
06 - Divide dough in half. Shape each portion into a 10-inch long and 2-inch wide log on the prepared baking sheet, spacing apart. Lightly flatten the tops.
07 - Bake logs for 25 minutes, or until set and lightly golden. Remove from oven and let cool on the pan for 10 minutes.
08 - Lower oven temperature to 300°F.
09 - Using a serrated knife, slice logs diagonally into 1/2-inch thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake dippers for 10 minutes, flip each piece, then bake for an additional 10 to 12 minutes until crisp and golden.
11 - Transfer dippers to a wire rack and let cool completely before serving or storing.
