Pumpkin Pecan Biscotti

Pumpkin Pecan Biscotti

jowolf2

"A great fall favorite."
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Ingredients

1 h 30 m servings 74 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 33
  1. 36 Ratings

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Most helpful positive review

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).

Most helpful critical review

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 revie...

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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 revie...

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).

I just got done making this. Delicious! First from-scratch bakery item (outside of home-ec) It was a success in my book!

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 ve...

Delicious! Makes a nice, hard biscotti that stands up to dipping. The spices were perfect. A great recipe for using that last bit of leftover pumpkin.

use an electric knife for sliceing works great

These were good, but not great. I really enjoyed the flavor and the pecans added a nice touch, but there was something odd about the texture. After they came out of the oven I tried one and it h...

I tried this recipe as it sounded very interesting and I make biscotti all the time coming from an Italian family. I found it to be very dry and no flavor at all. I was very disappointed and w...

Only good served the same day. Added dried cranberries.

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