Pumpkin Pie Biscotti


3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons pumpkin pie spice 
2/3 cup mashed canned pumpkin 
2 large eggs, lightly beaten 
1 tablespoon vanilla extract 
2 tablespoons butter 
1cup pecans , coarsely chopped

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.) Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until nuts are slighty browned. Remove from heat and cool completely. 
Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into approximately 2 x 12" long log. Place logs  lightly greased cookie sheets. Bake for 25-28 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes or until they reach the desired crunchiness. The biscotti will get a bit crisper as it cools. Cool completely on wire racks.