Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Add the softened butter and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the butter is light and fluffy - about 1 minute.
4 tablespoons unsalted butter, ½ cup light brown sugar
Add the eggs, pumpkin puree, and vanilla extract and mix until combined. Make sure to scrape down the sides of the bowl as needed.
2 large eggs, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract
Once all of the wet ingredients are incorporated, add the all-purpose flour, almond flour, baking powder, and cinnamon.
1 ½ cups all-purpose flour, ½ cup almond flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon
Mix just until a shaggy dough forms. Add the pecans and mix to combine.
½ cup chopped pecans
Transfer the dough to the parchment lined baking sheet and shape it into two cookie dough loaves that are approximately 4x8 inches and 1 inch tall.
For added optional sparkle, sprinkle the tops of each dough loaf with coarse sugar.
Coarse sugar for garnish
Bake for 20-22 minutes, or until the loaves are just starting to brown around the edges.
Transfer the loaves to a cutting board and cut 1-inch wide slices (the short way). Place the biscotti cut side up on the baking sheet and bake for an additional 20-25 minutes or until they are dry and crisp.
Allow the biscotti to cool completely and serve!