A great fall favorite.

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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 3% DV; carbohydrates 15g 5% DV; fat 1g 2% DV; cholesterol 10.3mg 3% DV; sodium 33.5mg 1% DV. Full Nutrition
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Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/03/2010
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). Read More
(31)

Most helpful critical review

Rating: 3 stars
11/22/2010
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". Read More
(31)
45 Ratings
  • 5 star values: 17
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
11/03/2010
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). Read More
(31)
Rating: 3 stars
11/22/2010
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". Read More
(31)
Rating: 5 stars
12/28/2010
I just got done making this. Delicious! First from-scratch bakery item (outside of home-ec) It was a success in my book! Read More
(26)
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Rating: 4 stars
11/02/2010
use an electric knife for sliceing works great Read More
(22)
Rating: 5 stars
11/17/2010
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. Read More
(21)
Rating: 4 stars
11/11/2010
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. Read More
(21)
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Rating: 4 stars
12/10/2010
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. Read More
(19)
Rating: 1 stars
11/24/2010
I used 1 c pumpkin and 1 egg with the baking powder as suggested-- with some additional spices I found this biscotti to still be very bland as stated by another reviewer.... there's not enough of anything and I couldn't find a way to save this with toppings. Read More
(18)
Rating: 1 stars
11/22/2010
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 will not make again. Read More
(18)
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