Pumpkin Rum Biscotti with Pecans

A super simple biscotti recipe using warm fall flavors of pumpkin puree, pumpkin spice, dark rum (just a dash), and earthy pecans. A perfect winter treat for you or someone you love.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Course Desserts & Snacks

Cuisine Italian

Servings Biscotti

Calories 103 kcal

Equipment

Ingredients

½ cup granulated sugar
¼ cup packed brown sugar
3 tablespoons oil I used 1 ½ tablespoons extra virgin olive oil and 1 ½ tablespoons melted butter
1 large egg
½ cup pumpkin puree
½ teaspoon rum extract
1 tablespoon rum preferable amber or dark
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
2 teaspoons Pumpkin spice or 1 ½ teaspoons ground cinnamon ½ teaspoons ground nutmeg, ½ teaspoons ground allspice, ¼ teaspoon ground ginger,
½ teaspoons salt
½ cup pecan pieces toasted

Instructions

Heat the oven to 350)F (176.7ºC). Line a rimmed cookie sheet with parchment or a silicon cooking mat. Set-Aside.
In a large bowl, using either your heavy duty hand held mixer or a stand mixer, combine the oil and sugar; mix about 2 minutes.
Add the egg, mix to combine.
Add the pumpkin puree, along with the rum extract, rum, and spices. Mix well.
Combine the flour, baking powder, and salt. Slowly add to the wet ingredients. Mix well. Stir in the pecan pieces.
Divide the dough in half and place each half on the prepared cooking sheet. Shape each into 10 X 2 inch logs, then press slightly with your hands to form smooth rectangles.
Bake for 25 minutes. Remove the cookie sheet from the oven and cool the biscotti for about 5 - 10 minutes.
Move the biscotti logs to a cutting board. Use a serrated knife to cut the biscotti logs into ½ inch thick slices, either straight or on the diagonal Return to the cookie sheet laying the cut pieces flat, return to the oven and cook for 25 to 30 additional minutes, turning the cookie sheet one time.
The biscotti should be lightly browned and crisp. If not, return to the oven for 5 minutes more or until desired color is achieved.
Remove to a wire rack to cool completely.
Store covered in an airtight container for up to a couple of weeks or refrigerate or freeze.

Notes

Please note: Nutritional information may not be 100% accurate.

Different canned pumpkin purees have different water content. Adust your cooking time accordingly.

Nutrition

Serving: 1 biscottiSodium: 78mgFiber: 1gCholesterol: 9mgCalories: 103kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 2gFat: 4gCarbohydrates: 16g

Keyword biscotti

Tried this recipe?Let us know how it was!