📋 Pumpkin Biscotti Recipe

pumpkin spice biscotti on a black mug with a jar of pumpkin biscotti in the background

5 from 6 votes

This healthy Pumpkin Biscotti is easy to make, it's WW friendly and a delicious treat for fall . It's ideal for using up leftover pumpkin puree as you only need ½ cup. It's also ideal for bringing along to a fall work or weekend breakfast potluck.

Course Breakfast, Dessert, Snack

Cuisine Italian

Keyword biscotti, canned pumpkin, pumpkin, spice

Special Diet Vegetarian, Weight Watchers

Prep Time 20

Cook Time 35

Chilling and cooling 3

Total Time 3

Servings cookies

Calories 74kcal

Author Terri Gilson

Ingredients

2 tablespoon unsalted butter, softened
½ cup pumpkin puree
2 tablespoon fat-free cream cheese
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 ½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ cup dried apricots, chopped
¾ cup chopped pecans
Garnish: Egg Wash
1 egg
1 tablespoon water

US Customary - Metric

Instructions

Heads up: There is a 2 hour chilling time before baking!
Chop the apricots and pecans (separately) into small pieces in your food processor or by hand. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds, then add fat-free cream cheese, sugar, baking powder, baking soda, cinnamon and pumpkin spice and salt; beat until combined. Beat in pumpkin puree.
Beat in the 2 eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a large spoon.
Stir the pecans and apricots into the mixture. *Cover and refrigerate for 2 hours or until dough is easy to handle.
Preheat oven to 350 degrees F/ 175 degrees C and spray a large cookie sheet with non-stick cooking spray or line baking sheet with parchment paper. Divide dough in half. Shape each half into a 12 inch long logs about 4 inches wide and ½-3/4 inch high. Place logs about 2 inches apart on prepared baking sheet.
Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
Bake loaves in preheated oven for 25- 30 minutes or until light brown.
Cool loaves on cookie sheet for 1 hour or until completely cooled.
Second Bake:
When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch slices.
Lay slices, cut sides down on cookie sheet. Bake in the preheated oven for 5-10 minutes until lightly browned on bottom. Turn slices over and bake 5 -10 minutes more or until biscotti are dry and crisp.
Transfer to wire cooling rack and let biscotti cool. Serve and/or store in sealed container (see "storage" in NOTES).