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Pumpkin Biscotti

Pumpkin Biscotti Photo Yield: 18- 2 cookies per serving



These cookies won't last long!

2 large eggs
1/2 cup sugar
2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375º. Lightly spray a nonstick baking sheet with oil.

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Combine eggs, sugar, spice and pumpkin in mixing bowl. Stir in flour and baking powder.

Form two 9-inch long, flat loaves on a nonstick baking sheet; use wet hands since the dough is very sticky.

Bake for 30 minutes or until firm in center. Cool on a rack for 15 minutes.

Slice like bread in 1/2 inch pieces. Arrange the slices cut-side up on a nonstick baking sheet and bake again at 375º for 25 minutes or until crisp and lightly golden.

Cool thoroughly; store covered.