Rating: 4 stars 3.8
44 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 3

A great fall favorite.

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
36
Yield:
3 dozen biscotti
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.

Nutrition Facts

74 calories; protein 1.5g; carbohydrates 15g; fat 1g; cholesterol 10.3mg; sodium 33.5mg. Full Nutrition
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