Pumpkin Pie Biscotti

Modified from Gimme Some Oven

3 1/2 cups flour

1 1/2 cups brown sugar

2 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice

1/2 cup pumpkin

2 eggs, beaten

1 tbsp vanilla

2 tbsp butter

1 1/4 cup pumpkin seeds, raw (they used nuts, I liked this better)

1/4 cup melted white chocolate, for dipping (optional...and I didn't do it)

Preheat to 350. Combine flour, sugar, baking powder, salt and pumpkin pie spice in large bowl. Stir well. In another bowl, combine pumpkin, eggs and vanilla. Stir well. Slowly add pumpkin mixture to flour mixture, until moistened. This will be crumbly.

Melt butter and pumpkin seeds until browned (the seeds never did like nuts might, but I liked getting them all buttery). Remove and cool. Knead into the dough.

Place dough on lightly floured surface and space into a log. Place on cookie sheet (they greased, I use parchment), bake for 24 minutes and then cool for 15 minutes. (Make sure this is completely cooked!) Reduce oven to 300.

After cooling, cut into 1/2 inch pieces on diagonal. Place on cookie sheet, cut side up. Bake for 8 minutes and then flip and do 7 more minutes. Make sure completely cooked and dry. Cool completely.

Makes about a dozen biscotti.