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Pumpkin Biscotti

Pumpkin Biscotti Photo
Nutrition Information
Calories: 80
Total Fat: 0.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 25mg
Sodium: 45mg
Carbohydrates: 17g
Dietary Fiber: 1g
Sugars: 5g
Protein: 2g
Vitamin A: 1250iu (25%)
Vitamin C: 0mg (0%)
Calcium: 20mg (2%)
Iron: 0.7mg (3%)

Yield: 18- 2 cookies per serving



These cookies won't last long!

2 large eggs
1/2 cup sugar
2 teaspoons pumpkin pie spice
3/4 cup canned pumpkin
2 cups all-purpose flour
1 teaspoon baking powder

Preheat oven to 375º. Lightly spray a nonstick baking sheet with oil.

Image source: GrumpysHoneyBunch.com

Combine eggs, sugar, spice and pumpkin in mixing bowl. Stir in flour and baking powder.

Form two 9-inch long, flat loaves on a nonstick baking sheet; use wet hands since the dough is very sticky.

Bake for 30 minutes or until firm in center. Cool on a rack for 15 minutes.

Slice like bread in 1/2 inch pieces. Arrange the slices cut-side up on a nonstick baking sheet and bake again at 375º for 25 minutes or until crisp and lightly golden.

Cool thoroughly; store covered.

Total Preparation & Cooking Time: 65 min. (10 Prep, 55 Cook)

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(Page 1 of 1, 2 total comments)

Judith Valente


I like biscotti cookies. This sounds yummylicious!

posted Oct 21st, 2011 9:01 am



YUM! These are wonderful! A perfect use of pumpkin for the fall!

posted Oct 7th, 2010 1:19 pm


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