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Pumpkin Pie Biscotti


Makes about 96

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter or margarine
1-1/4 cup macadamia nuts, 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 n 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.

Note: Christmas with Southern Living 1996

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Reviews of Pumpkin Pie Biscotti:

1-5 of 19 reviews   Next >>

  carol clark in Pittsburgh,PA  Oct 17, 2012
Would make this again.
Made these with few changes, used 3/4 cup pumpkin and 3 tsp pumpkin pie spice. going to dip in white choclate when cooled. going to give to my girlsfriends. 5 stars

  A cookie baker in Pittsburgh,PA  Oct 17, 2012
Would make this again.
Made these to take to girlfriends for the girls night out. used 3/4 cup pumpkin and 3 tsp. pumpkin pie spice... Also drizzled with white candy melts. looks great and arranged on a pumpkin platter!! 5 stars

  Amy in CT  Dec 18, 2011
Would make this again.
I made a few changes as follows:
Increased pumpkin to 3/4 cup
Did not have pumpkin pie spice so used:
1.5 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves and scant 1/2 tsp ginger, which was 2.75 vs the called for 2... and added a bit more cinnamon to get to 3 tsp.
And I had left over pecans from another recipe so added, and did not need to use butter.

I also made 2 larger logs, vs 4 smaller, more typical to biscotti size.

I tried one log cutting right away and putting back in for the last 15 minutes, the other I let rest as recommended, and there was no difference.

The end result was a good, crisp, but not tough, cookie, and a mild, pleasant pumpkin taste, not strong like pie or pumpkin bread.

I will def make again.
5 stars

  A cookie baker  Nov 23, 2011
Would not make this again.
Didn't taste very pumpkin pie ish and the dough was kind of floury maybe I overmixed? Fun to make but not what I was hoping for 3 stars

  A cookie baker  Dec 6, 2010
Would make this again.
Delicious. I would use 3 tsp spice next time and maybe a different nut, but they were great as is. Easier than I thought it would be to make biscotti. A heavy duty stand mixer made this easy. 5 stars

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