Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
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
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
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.
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.
Allow the biscotti to cool completely and serve!