Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti

21 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
jowolf2
Recipe by  jowolf2

“A great fall favorite.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen biscotti

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour, white sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until thoroughly combined.
  2. In a separate bowl, beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients, and stir to make a stiff dough. Divide the dough in half, and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto 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; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.
  5. 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. Let cool on wire racks.

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Reviews (21)

Rate This Recipe
tash
27

tash

I did as one reviewer suggested and used 1 cup pumpkin and only one egg. Since I only used one egg I used 2 teaspoons baking powder. I also added 1/4 tea cloves since I love them. Another reviewer said it made too much dough. I got two logs that were 8" X3".

johnnedoc
27

johnnedoc

This recipe was easy and very good. On the second batch I cut down on the nutmeg to 1/4 tsp. as I'm not fond of nutmeg and added 1/4 tsp. of cloves (my favorite).

Essie
21

Essie

This makes way too much dough for only 2 logs 10" X 2" each! Mine turned out about 10" X 6" each and made 30 cookies. I didn't have parchment, so I used waxed paper instead, which made them very moist on the bottom. I would like to have instructions on how to know when they are done. The one other time I made biscotti, I noticed it seemed rather heavy, so I added a pinch more baking powder to this recipe and liked the results. I noticed when they were baking there wasn't much aroma, and found they didn't have much pumpkin flavor, but were good anyway. I might try cutting back to one egg and adding another 1/4 cup pumpkin next time. Not sure how that would work.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 74 cal
  • 4%
  • Fat
  • 1 g
  • 2%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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