Pumpkin Pecan Biscotti


  • 1 cup granulated sugar
  • 1/3 cup light butter
  • 1 egg
  • 2 tbsp. water
  • 1/2 cup pumpkin puree
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking powder
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped pecans
  • Chocolate, for drizzle (recipe below)

Preheat oven to 375 degrees F.

Beat your butter and sugar together, until slightly fluffy. Add pumpkin and beat again until combined. Add your vanilla, egg, and water and beat until well combined.

In a separate bowl, mix together your flour, baking powder, spice and salt. Add flour mixture into pumpkin mix. Mix just until incorporated.
Chop your pecans into very small bite size pieces. Add the pecans and chocolate chips to the dough mixture.

Place the dough on a baking sheet covered with parchment paper. Make two even rectangles of dough, about 3" wide and about 9" or 10" long. I recommend wearing gloves when you do this becuase the dough tends to be sticky. Or else you can lightly dust your hands with flour.

Bake in your oven for 20-25 minutes. Remove from the oven and let cool for 10 minutes.

Cut each log into slices 1" to 1 1/2" wide. (When you cut the biscotti pieces, use a knife that is not serrated. It will give you nice smooth pieces.) Place your pieces back onto your baking sheet.

Bake in the oven for another 10-15 minutes or until lightly browned. Let cool.
Drizzle chocolate over each piece of biscotti. Let dry and store in an air-tight container.
For chocolate drizzle, melt 1 cup of semisweet chocolate chips over a double boiler until fully melted. Immediately drizzle on top
by The Savvy Kitchen