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featured pumpkin pecan biscotti

Pumpkin Pecan Biscotti Recipe

Course: Dessert
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 24 biscotti
Calories: 99kcal
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


  • 4 tablespoons unsalted butter room temperature
  • ½ cup light brown sugar
  • 2 large eggs
  • ½ cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup chopped pecans
  • Coarse sugar for garnish


  • Preheat the oven to 350°F and line a large baking sheet with parchment paper.
    ingredients for pumpkin pecan biscotti
  • 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
    wet ingredients for pumpkin pecan biscotti in a metal bowl
  • 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
    pumpkin pecan biscotti dough in a metal bowl
  • 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.
    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 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.
    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


  • Storage: Store biscotti in an airtight container at room temperature for up to 5 days.


Calories: 99kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 25mg | Potassium: 41mg | Fiber: 1g | Sugar: 5g | Vitamin A: 874IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg