Pumpkin Pecan Biscotti Recipe - Allrecipes.com
Pumpkin Pecan Biscotti Recipe
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Pumpkin Pecan Biscotti

Recipe by  

"A great fall favorite."

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Ingredients Edit and Save

Original recipe makes 3 dozen biscotti Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Nov 03, 2010

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
Nov 22, 2010

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".

Dec 28, 2010

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

Nov 11, 2010

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.

Nov 02, 2010

use an electric knife for sliceing works great

Nov 17, 2010

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.

Dec 10, 2010

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 had a consistency almost like play-dough, kind of dry and chewy, which makes me think that there was too much flour. I'll definitely make these again, but will play around with the measurements of dry vs. wet ingredients.

Nov 30, 2010

Only good served the same day. Added dried cranberries.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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