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featured pumpkin pecan biscotti

Pumpkin Pecan Biscotti Recipe

Course: Breakfast, cookie, Dessert
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16 biscotti
Calories: 149kcal
Pumpkin Pecan Biscotti is perfect for dunking in your morning cup of coffee! Made with ingredients like cinnamon, pumpkin puree, pecans, and more, this crunchy homemade biscotti is delicious as can be.
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Baking Sheet
  • Stand Mixer

Ingredients

  • 4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
  • ½ cup brown sugar 107 grams
  • 2 large eggs 100 grams, room temperature
  • ½ cup pumpkin puree 114 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • cups all-purpose flour 180 grams
  • ½ cup almond flour 48 grams
  • 1 teaspoon baking powder 4 grams
  • 1 teaspoon ground cinnamon 3 grams
  • ½ cup chopped pecans 57 grams
  • Coarse sugar optional, for garnish

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
    ingredients for pumpkin pecan biscotti
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy,about 1 minute.
    4 tablespoons unsalted butter, ½ cup 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
    wet ingredients for pumpkin pecan biscotti in a metal bowl
  • Once all of the wet ingredients are incorporated, add the flour, almond flour, baking powder, and cinnamon.
    1½ 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
    pumpkin pecan biscotti dough in a metal bowl
  • Transfer the dough to the parchment-lined baking sheet and shape it into 2 cookie loaves that are approximately 4 inches long, 8 inches wide, and 1 inch tall.
    2 loaves of pumpkin pecan biscotti dough on a baking sheet before baking
  • For added optional sparkle, sprinkle the tops of each dough loaf with coarse sugar.
    Coarse sugar
  • 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). Each loaf should yield 8 biscotti. 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.
    pumpkin pecan biscotti dough after baking on a baking sheet with one loaf cut into slices
  • Allow the biscotti to cool completely and serve!
    pumpkin pecan biscotti on a baking sheet after baking

Notes

  • Try to make sure all of your biscotti are cut in the same size. That way they're uniform in appearance and bake evenly during the second bake.
  • If you're all out of pecans, chopped walnuts are also tasty.
  • Remember that the dough is supposed to be a bit crumbly at first, but don't give up! Keep on mixing to get the perfect consistency.
  • Nutritional information does not include optional ingredients.
Storage: Store biscotti in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.

Nutrition

Serving: 1biscotti | Calories: 149kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 37mg | Potassium: 61mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1311IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg