Pumpkin Spice Biscotti

Every year on the third Thursday in November, we gather together with the people we love and reflect on what we are thankful for. The things we give thanks for from year to year often carry the same themes. We reflect on the people we love, the things that give us joy, and how we’ve gotten through certain hardships we faced in the last year. Well this year, just like every other, I have a lot to be thankful for. And I’m excited to celebrate this holiday of thanks with not only one wonderful family, but two. Eric and I spend the afternoon with his family and then have dinner with my family. Needless to say, it is a day full of laughter and fun. And this year, I decided to bring along a treat to our first Thanksgiving of a day for one particular relative of Eric’s. His grandma is a hilarious, and wonderful lady who made sure to mention her love for biscotti the last time I saw her. So I knew I better get baking. I found this recipe for Pumpkin Spice Biscotti over at Sweet Pea’s Kitchen. It has a subtle spice to it and goes perfect with your morning cup of coffee. So I thought I would share this Thanksgiving inspired recipe a few days early, just in case you might want to make a batch to enjoy Thursday morning. I have a feeling these would also be delicious with a simple powdered sugar glaze or a drizzle of melted chocolate, but they are great on their own as well. Enjoy!

Ingredients: Makes 32 cookies, Adapted slightly from Sweet Pea’s Kitchen

  • 2 tablespoons butter
  • 1 1/4 cup pecans, coarsely chopped
  • 3 1/2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 2 large eggs
  • 1 1/2 cups firmly packed dark brown sugar
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract


  1. Melt butter in a large skillet over medium high heat
  2. Add pecans and stir constantly until browned
  3. In a medium bowl, sift together dry ingredients (flour through pumpkin pie spice)
  4. In a large bowl, beat eggs and brown sugar together
  5. Beat pumpkin & vanilla extract into egg mixture
  6. Slowly stir flour mixture into egg mixture until well incorporated
  7. Stir in toasted pecans
  8. Divide dough into 2 parts
  9. Form dough into two 3×10 logs and place on a greased cookie sheet
  10. Bake at 350 for 25 minutes
  11. Remove from oven and let cool for 15 minutes
  12. Reduce heat to 300 degrees
  13. Transfer baked dough logs onto a cutting board and cut each log diagonally into 1/2 inch strips
  14. Place strips onto a greased cookie sheet and bake at 300 for an additional 20 minutes


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