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    You are in: Home / Recipes / Pumpkin Biscotti Recipe
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    Pumpkin Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    RecipeNut's Note:

    Great at Thanksgiving time!

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
    2. 2
      Combine flour, baking powder, salt, cinnamon, ginger and cloves in medium bowl. Beat sugar and butter in large bowl with electric mixer at medium speed until fluffy. Add pumpkin and water; beat until well blended. Stir in cranberries and pistachio nuts, if desired.
    3. 3
      Shape dough into 2 logs, each about 14 inches long and 4 to 5 inches wide, on prepared cookie sheets. Bake about 40 minutes or until firm to the touch. Remove from oven; cool 20 minutes. Transfer logs to cutting board; cut into 1 inch thick slices. Arrange slices on cookie sheets; bake 20 minutes or until dry and lightly browned. Cool biscotti on wire racks.
    4. 4
      Microwave frosting in small bowl on HIGH 30 seconds or until melted. Drizzle over biscotti.

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    Ratings & Reviews:

    • on November 23, 2008


      I actually have a second batch of these in the oven right now. They came out perfectly both times. There is an error in the recipe, it doesn't say when to add the flour, but most of us who bake can figure this out (I added after the pumpkin and before the fruit and nuts). These are wonderful, my family begged me to make more. I don't do canned frosting so made my own (there are many good recipes here on the zaar, and it's so easy and tastes so much better than canned) and frosted each one individually. They were good without the frosting, so will probably stick to the drizzle. Will be making these again and again. Yum!

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    • on November 21, 2008


      I made this as stated for my first batch, and they came out horrible burned. Second go round, I reduced the time to 350, cooked it for 30 minutes, cooled it 15 minutes, then toasted it for 10 minutes, flipped them and toasted another 8-10 minutes and cooled completely. At this point the tasted okay and I made another batch with white chips instead of cranberries and added about another cup of pumpkin. They didn't need any frosting and I used pecans rather than pistachios for all batches. I had to change the directions quite a bit for this to be good. Don't think I will be making it again. Sorry

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    • on May 15, 2008


      Gotta tell you ~ I love biscotti, so I'm always trying out a new recipe now & then, just to see what's out there! THIS BISCOTTI IS GREAT! My standby recipe includes anise & almonds, & it's wonderful, I think! However, this recipe gives me a new twist to the little buggers, & I like that! I did not, however, bake the sliced 'cookies' until they were totally dry, since I like them ever-so-slightly chewy ~ a crunch, maybe, but still not a snap, since I don't usually dunk (unless it's hot chocolate, anyway)! Thanks so much for sharing your great recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

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    Nutritional Facts for Pumpkin Biscotti

    Serving Size: 1 (2038 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 222.6
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 4.6 g
    Cholesterol 17.4 mg
    Sodium 228.9 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 0.8 g
    Sugars 16.2 g
    Protein 2.5 g

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