Autumn Pumpkin Pecan Biscotti

Experience the cozy flavors of fall with our Autumn Pumpkin Pecan Biscotti. This vegetarian Italian treat features a perfect blend of sweet pumpkin, warm spices, and crunchy pecans, making it an ideal companion for your morning coffee or an afternoon snack. With gluten, nuts, and eggs as potential allergens, this recipe is perfect for those looking for a seasonal twist on a classic.

These biscotti are not only delicious but also versatile, perfect for gifting or enjoying at home. Easily accessible through EasyChef Pro, you can create a shopping list for the lowest cost per serving. Start your fall baking journey today!

Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 45 minutes

Overview

Pumpkin Pecan Biscotti is a delightful fall treat that combines the warm flavors of pumpkin and spices with the crunch of pecans. Perfect for dipping in coffee or enjoying on its own, this biscotti is a must-try for the autumn season.

Diet Type

Vegetarian

Allergies

Gluten, Nuts, Eggs

Cuisine

Italian

Ingredients

• 2.75 Cups all-purpose flour
• 0.75 Cup white sugar
• 0.5 Cup brown sugar
• 1.5 Teaspoons baking powder
• 1 Pinch salt, to taste
• 1 Teaspoon ground cinnamon
• 0.5 Teaspoon ground nutmeg
• 0.25 Teaspoon ground ginger
• 2 Whole eggs
• 0.5 Cup pumpkin puree
• 1 Teaspoon vanilla extract
• 0.25 Cup pecans, minced

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
3. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in the pecans.
4. Pour the wet ingredients into the dry ingredients and stir to form a stiff dough.
5. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet.
6. Bake in the preheated oven until lightly browned, about 25 to 30 minutes.
7. Allow the logs to cool on the baking sheet for 5 minutes, then transfer to a work surface. Slice the logs into individual cookies about 0.5-inch thick using a sharp knife and a light sawing motion.
8. Place the sliced cookies back onto the parchment-lined baking sheet.
9. Return the cookies to the oven and bake until lightly browned, about 8 minutes. Turn the cookies over and bake until crisp, another 8 minutes.
10. Let the biscotti cool on wire racks before serving. Enjoy!