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+ servings

Maple Pecan Pumpkin Biscotti

Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 30


  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup pureed pumpkin
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup pecans finely chopped


  • Preheat the oven to 350ºF.
  • In a medium bowl, add the first seven ingredients (through salt) and stir to combine.
  • In a separate, large bowl, whisk together the remaining ingredients.
  • Use a wooden spoon to slowly mix the dry ingredients into the wet ingredients. When complete, you will have thick dough.
  • Turn dough out onto a lightly floured surface and, with floured hands, knead the dough about 5 times. When dough is smooth, divide it in half and form two 8 inch rolls, on a lightly greased cookie sheet. (I used coconut oil to grease mine as it is very heat stable and will not burn like many oils would.) Flatten each roll into 1 inch thickness.
  • Bake biscotti rolls for about 30 minutes, then remove from oven and allow rolls to cool on a wire rack for about 10 minutes. Slice each roll into about fifteen 1/2 inch slices and place slices back on cookie sheet, cut side up.
  • Bake biscotti again for 8-10 minutes on each side. They are done when they are golden brown. Remove from oven and cool on a wire rack. Biscotti will harden more as they cool.


Weight Watchers Points+: 2 • Serving Size: 1 biscotti
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