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As autumn leaves begin to fall and the air turns crisp, pumpkin-flavored foods take center stage. From lattes to pies, the sweet and spiced profile of pumpkin has become a seasonal favorite. Incorporating this beloved ingredient into biscotti makes for a unique twist on a classic recipe, allowing you to savor the taste of fall in every bite. The addition of pecans only enhances the experience, introducing a rich, nutty flavor that complements the pumpkin beautifully. Not only do pecans add depth to the biscotti's texture, but they also bring a host of nutritional benefits. They are a good source of healthy fats, protein, and essential vitamins, making them a wholesome addition to this seasonal treat.

Pumpkin Pecan Biscotti

Discover the perfect blend of tradition and innovation with Harvest Twist Pumpkin Pecan Biscotti, a delightful seasonal treat. This twice-baked cookie features the earthy sweetness of pumpkin and the rich crunch of pecans, making it ideal for cozy fall and winter moments. Enjoy them with coffee or tea, share at festive gatherings, or gift them as special homemade treats. Learn how to make these delicious biscotti and savor the essence of the harvest season in every bite.
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Ingredients
  

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

1 tsp vanilla extract

1 cup pecans, chopped (toasted if desired)

1/2 cup white or dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

      Cream Sugars and Wet Ingredients: In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, and pumpkin puree until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped pecans and chocolate chips (if using).

          Shape the Dough: Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 2-3 inches wide on the lined baking sheet, spacing them apart.

            First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch and lightly browned.

              Cool and Slice: Allow the logs to cool on the baking sheet for about 10 minutes. Then, using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.

                Second Bake: Place the biscotti slices cut side down on the baking sheet. Return to the oven and bake for an additional 15-20 minutes, flipping half-way through, until they are golden and crisp.

                  Cool Completely: Remove from the oven and let them cool on a wire rack.

                    Serve: Enjoy your Pumpkin Pecan Biscotti with a cup of coffee, tea, or holiday spiced drink. These are perfect for sharing or storing in an airtight container!

                      Prep Time: 15 mins | Total Time: 1 hr | Servings: 24 biscotti