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    Pumpkin Pie Biscotti

    Pumpkin Pie Biscotti

    Photo by Cathy T.

    • Prep Time


    • Cook Time


    • Servings



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    • 3-½

      cups all-purpose flour

    • 1-½

      cups firmly packed brown sugar

    • 2

      teaspoons baking powder

    • ½

      teaspoon salt

    • 2

      teaspoons pumpkin pie spice

    • ½

      cup mashed canned pumpkin

    • 2

      large eggs, lightly beaten

    • 1

      tablespoon vanilla extract

    • 2

      tablespoons butter or margarine

    • 1-¼

      cup macadamia nuts, coarsely chopped (i prefer pecans or walnuts)

    • Pumpkin Pie Spice Recipe (makes 2 teaspoons):

    • 1

      teaspoon ground cinnamon

    • ¼

      teaspoon ground nutmeg

    • ¼

      teaspoon ground ginger

    • teaspoon ground cloves

    • Mix all together in bowl.


    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 macadamia nuts. Cook, stirring constantly, until nuts are 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 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 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. Cool completely on wire racks. Cooking Tips *You can also choose to toast the nuts in the oven. Spread nuts in a single layer on a baking sheet. Place in 350 degree oven. Toast until golden, 12 to 15 minutes. Cool completely.