Some pumpkin biscotti recipes include pumpkin pecan biscotti, pumpkin spice biscotti and pumpkin biscotti. The Taste of Home website also features a recipe for pumpkin seed and cranberry biscotti.
The pumpkin pecan biscotti recipe requires 2 3/4 cups of flour, 3/4 cup of white sugar, 1/4 cup of brown sugar, 1 1/2 teaspoons of baking powder and a pinch of salt. The recipe also calls for 2 eggs, 1/2 cup of pumpkin puree, 1 teaspoon of vanilla extract and 1/4 cup of chopped pecans. Ground spices that are needed include 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of ginger.
To prepare the biscotti, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Combine the flour, sugars, baking powder and spices in a large bowl. Beat the eggs, pumpkin and vanilla in a separate bowl, and stir in the pecans. Add the dry ingredients, and stir until a stiff dough has formed.
Halve the dough, and form each half into a 10-inch long and 2-inch wide log. Place the logs on the baking sheet, and bake for about 30 minutes or until they are lightly browned. Remove them from the oven, and allow the logs to cool for five minutes.
On a clean work surface, slice the logs into individual cookies with a sharp knife, and bake for about 8 minutes on each side. Once the biscotti is crispy, remove the cookies from the oven, and allow them to cool on wire racks.