This pumpkin biscotti is crisp and crunchy, perfect for dipping. Filled with delicious fall flavors they’re wonderful holiday treats!
- 4 tablespoons butter, softened
- 1/2 cup (packed) light brown sugar
- 2 large eggs, room temperature
- 1/2 cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/8 teaspoons baking powder
- 1 1/4 teaspoons pumpkin pie spice
- 1 1/4 teaspoons ground cinnamon
- 1 pinch sea salt
- 1/2 cup chopped pecans
- OPTIONAL: White sparkling sugar (for sprinkling)
RECIPE PREP: Preheat oven to 350°F. Line a large baking sheet with parchment paper or a re-usable silicone baking mat. If using 2 biscotti pans, spray the sides with cooking spray. Line the bottoms with parchment paper.
- On medium speed, beat softened butter in the bowl of a stand mixer with paddle attachment. It’ll take about 1 minute until it’s light and fluffy. Add wet ingredients to the bowl: eggs, pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl with a rubber spatula.
- Add in the dry ingredients: all-purpose flour, almond flour, baking powder, a pinch of salt, and pumpkin pie spice and cinnamon. Mix just until a shaggy dough forms. It will be very sticky. Add pecans to the bowl. Mix to combine.
- Divide the cookie dough in half. Transfer the halves to the prepared baking tray, or put one piece in each biscotti pan. Shape the pieces into logs: 8 inches long, and 1 inch tall. Sprinkle the tops with sparkling sugar. Bake 20 to 22 minutes, or until the loaves just start turning golden around the edges.
- Transfer loaves to a wooden board. Let them cool 20 minutes. Slice into 1-inch biscuits. Place biscotti cut side up on the baking sheet. Bake 20 to 25 minutes until dry and crisp. Transfer to a wire rack for cooling. Place biscuits in an air-tight container. Store at room temperature up to 5 days.
HOW TO HANDLE STICKY BISCOTTI DOUGH: Spray down your hands with cooking spray. Or grease your hands with butter. Another method is sticking the metal mixing bowl with the dough into the freezer for 20 to 25 minutes. The cold dough will be easier to handle with your hands.
HOW TO REDUCE CRACKING: After the first bake, brush melted butter over the top and sides of the loaf. Not only will this make the loaves easier to slice, it will also reduce the amount of cracking. Wait 20 minutes before slicing.
HOW TO SLICE BISCOTTI LOAVES: Use a serrated knife or an electric knife to cut the biscotti. With a back-and-forth sawing motion, slice the loaf straight down. For best results, let the loaf cool at least 20 minutes before slicing. If sliced any sooner, the loaf will start to crumble.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Keywords: Pumpkin Biscotti, Pecan Pumpkin Biscotti, Pecan Biscotti