Pumpkin Pecan Biscotti

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Are we ready for pumpkin recipes? YES, WE ARE.

If you want your house to smell DIVINE and you are looking for a sweet treat to add to your breakfasts/afternoon snack game, make these Pumpkin Pecan Biscotti.  They’re filled with pumpkin spice and studded with pecans. They have just the right amount of sweetness to enhance a morning.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Make a batch. Invite a friend over for coffee & biscotti. Daydream about pumpkin patch visits, warm scarves and fireplace moments.

Let’s get cozy this Fall, shall we?

Let’s gather our ingredients:

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Using an electric mixer, cream the butter, sugar, spices and baking powder.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Once the butter and sugar are creamed, add in the egg and pumpkin puree.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Flour is added.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Followed by pecans.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Dough is formed.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Line a baking sheet with parchment paper.   Divide dough in half. Form into logs.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Top with cinnamon + sugar.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

BAKE!

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Using a serrated knife, cut the biscotti evenly.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Put back in the oven to bake.

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

BISCOTTI ARE DONE!

Celebrate Pumpkin season with Pumpkin Pecan Biscotti with your morning coffee! Recipe on Shutterbean.com

Perfect for coffee dipping.

Pumpkin Pecan Biscotti

makes 30 -40 biscotti

recipe adapted from King Arthur Flour

  • 4 tablespoons softened  unsalted butter
  • 2/3 cup sugar
  • 1  1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup chopped pecans

for the cinnamon sugar topping:

  • 1/8 cup turbinado sugar
  • 1/2 teaspoon ground cinnamon

 

Preheat oven to 350F. Line a large baking sheet with parchment paper, set aside.

In a medium-sized bowl, beat butter, sugar, spices, baking powder and salt until mixture is smooth and creamy. Beat in the egg and the pumpkin puree. Reduce mixer speed to low and add the flour, stirring until smooth. Add the pecans and stir just until thoroughly mixed.

Scoop the dough onto prepared baking sheet. Divide dough into half and shape into two 10″ x 2.5″ logs. Pat the logs into long rectangles, and smooth their tops and sides. Sprinkle with cinnamon sugar topping, pressing it in gently. Bake the dough for 25 minutes. Remove from oven and let rest for 5 minutes.

Use a serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices. 

Reduce oven temperature to 325F.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they’re starting to turn golden brown around the edges. They’ll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they’re completely cool. Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.

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  • Kelsey

    Leaving work early to make these ASAP…my boss won’t mind, right? 😉 These look amazing! Such a perfect fall treat.

  • Neha Gattani

    I am wondering if I can add pecan in only half of the dough. I have a child who has nut allergies and I would hate to tease him by not sharing any.

    • Tracy

      Of course. Take out half of the dough before you put the pecans in. Reduce pecan amount to 1/2 cup and then roll into separate logs. One with nuts one without.

  • Beryl

    I’d love to try these but we don’t get pumpkin pie spice mix in South Africa. What are the component spices so that I can make my own please?

  • Megan

    This looks glorious! I can’t wait to try it this week and have it in the morning with my coffee 🙂 As always, your pictures are absolutely beautiful.

    Have a wonderful week!

  • Jen

    I made these last night and they were / are outstanding! Very easy to mix up and bake. They made me say to myself, why don’t I make biscotti more?!?

  • Christina

    Hey, Tracy! My dough was reeeeally sticky, which made it a bit difficult to form into logs and then Make smooth. Any ideas or tips?

    • Jen

      Mine was really sticky too. I was worried, but I it didn’t impact the end product though! I brought it to a work potluck today and they were a hit 🙂

  • caroline

    These look delicious and are so seasonal
    I’d love to send a batch to relatives in Japan.
    Any tips on how to package them for this?

    • Tracy

      Wrap them up in a container so they don’t move around much. Make sure the container has padding around it. They’re great for shipping!

  • Barbara

    I made these today and baked them according to directions. I don’t know what went wrong but they turned out really crispy almost to the point of being burnt.

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