Pumpkin Pecan Biscotti

Name: Pumpkin Pecan Biscotti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 36 servings
Cuisine: American
Ingredients: 2.75 cups All-Purpose Flour; 1.5 tsp Baking Powder; 0.5 cup Brown Sugar; 0.25 cup Chopped Pecans; 2 whole Eggs; 1 tsp Ground Cinnamon; 0.25 tsp Ground Ginger; 0.5 tsp Ground Nutmeg; 0.5 cup Pumpkin Puree; 1 pinch Salt; 0.75 cup Sugar; 1 tsp Vanilla Extract

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Halal 🕌Kosher ✡️

Pumpkin Pecan Biscotti deliver a warmly spiced crunch with notes of cinnamon, ginger, and nutmeg, studded with toasty pecans. Twice-baked for a crisp snap, they’re perfect for dipping into coffee or hot cider and make thoughtful, shareable treats during the fall season or for holiday gifting.

Prep30 mins
Cook45 mins
Serves36
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well mixed.
2

In another bowl, beat the eggs with the pumpkin puree and vanilla extract; stir in the pecans. Add the dry ingredients and stir to form a stiff dough. Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place the logs on the parchment-lined baking sheet.
3

Bake in the preheated oven until lightly browned, 25 to 30 minutes.
4

Let the logs cool on the baking sheet for 5 minutes; transfer to a work surface and slice into individual cookies about 1/2 inch thick. Use a sharp knife with a gentle sawing motion to cut the cookies. Place the cookies back on the parchment-lined baking sheet.
5

Return the cookies to the oven and bake until lightly browned, about 8 minutes; flip the cookies and bake until crisp, another 8 minutes. Let cool on wire racks.