Pumpkin Pecan Biscotti

Very good. But I put them into an airtight container after I iced them in the refrigerator and they became soft and cake cookie like. The day I made them them had the hard crunch biscottis had. Not sure what went wrong. They were still delicious. I did put about 1/4 cup more flour in the batter. It was still wet and I rolled it in more flour before shaping the log for baking. I made them exact to the recipe and found the balance of flavors to be good.

I agree with others who have said that one egg and one full cup of pumpkin work best. And 1/4 teaspoon of clove tastes good too

These were super easy to make! I left the pecans out the first time I made them because my children don’t like them. I did add a light glaze on them after the second bake. The second time I used the pecans and my husband and invited friends raved about them. This is definitely a keeper.

The pumpkin flavor is not strong enough for me like the ones at the grocery store. But they are good!

EASY to make and the spices in it are exactly right! This has so much flavor. I was going to drizzle chocolate over the top, but it doesn’t need it. They are delicious just the way they are!

I really liked these a lot! Great texture and taste! I made changes only because it was easier for me and what I had on hand. I used canned pumpkin that was already spiced and sweetened. I also used two teaspoons of pumpkin spice that I bought a Costco. These were a great texture and wonderful pumpkin flavor. I will probably turn the oven down to 325 next time , because mine were not as crunchy as they should have been, but done on the outside. I also used two squares of vanilla almond bark with about two tables spoons of the canned pumpkin (already spiced and sweetened), melted and mixed together for a really fabulous taste. I drizzled it on after they were cooled, perfect texture and taste! A winner for all who tried them, I couldn’t leave them alone!

I did as some other posters suggested and only used one egg and increased the pumpkin to 1 cup. I also used closer to 1/2 c. of pecans because I had chopped that many. I found the biscotti a little too sweet for my taste so the next time I would reduce the white sugar to 1/2 cup and the brown sugar to 1/3 cup.

I did not like this recipe. I didn’t care for the consistency of the biscotti, nor the flavor. I am a pumpkin lover and have been making biscotti for years. I will not be making this one again.

I love the flavor of this recipe. My family loved it. But I added 1/2 cup butter and chaged the procedure.

The dough was very sticky and climbed up my electric beaters. I had to finish stirring by hand. The flavor is bland.

No changes. I will make this again. Very soon!!!!

Disappointing. I read all the reviews and even researched other pumpkin biscotti recipes. They were pretty much the same so I decided to give this one a try. I made changes that were suggested such as only 1 egg and an increase in pumpkin. As these came out of the oven, they were ok. I did find the taste to be pretty good. My usual trick with biscotti to make them crispy is to put them back in the still warm oven (temp turned off) and let them sit in there overnight. But this did not do the trick. The next morning I found them to be what I call a hard chewy. In reviewing this recipe, I think there is too much moisture for this to be a good crisp biscotti.

I added extra cinnamon. Did not have any ginger. Added chocolate chips and extra pumpkin. Mixed it all up and kept adding flour til I had a nice easy to work with consistency. After baking I sliced it with an electric bread knife. Turned each piece onto its side and toasted a bit longer. Perfect! Not dry at all.

used almonds instead.very good. try honey instead of sugar

I admittedly realized at the last minute that I had no pecans, and so substituted almonds instead. But my problem with this recipe has little to do with the flavour (which, with the almonds, anyway, was quite delicious), but more to do with the fact that the baked “logs” don’t spread a lot. I like a long biscotti for dipping…the logs don’t spread enough to allow for long biscottis even being cut on an extreme diagonal. Also – if you’re looking for a strong pumpkin flavour, this isn’t the recipe for you..I’m tasting cinnamon, nutmeg, and ginger, but very little pumpkin…

Not as good as the other Biscotti I’ve made. It was a little too moist for a biscotti. Did have a nice flavor. But I won’t be making again.

I am a sourdough pancake snob but I have to admit this is a great tasking pancake. Whenever I have extra buttermilk I make this quick and easy pancake for breakfast and always rave reviews. The recipe is easily cut into thirds which is perfect for 2 people.

I thought these were very good. Nice flavor. I might have added a little more spices than the recipe called for since I wanted to use up the last of a container of cinnamon, but the spices were good in my opinion! The texture was sticky and I wet my hands to shape the logs, but that is typical of biscotti dough. I like mine extra crunchy so I left mine in the oven after I turned it off to make them harden up. The logs were wider than 2 inches, probably 10 by 4-5 inches. I will definitely make again.

I like the concept, but as is, they really didn’t turn out as I would have preferred. First, to those who complained of blandness, that’s because there is a lot of flour in this recipe. On my second go-round, I used just 2 c. flour (I altered a bunch of other stuff the second time, too, but I’ll just write my own version of this another time; I also believe there to be too much sugar in this recipe, too). Mind you, BISCOTTI IS SUPPOSED TO BE A MILD FLAVORED COOKIE!!! Second, I am always befuddled at how people get acceptable results with such high oven temps. My oven does NOT run hot (I never have problems with other recipes), and just about every biscotti recipe I try baked at this temp turns out with a mild burnt taste on the outside and is soft in the middle. I honestly bake mine at only 300-degrees and I just bake them slightly longer so they dry thoroughly. Anyway, not terrible, though not spectacular. Sorry! I like the pumpkin-y taste, though!

Very tasty. Mine didn’t turn out dry enough to be a biscotti, so it was more like a cookie. Still delicious. Next time

I wound up having to add a little more pumpkin than the recipe called for, since my “dough” was initially so dry that I couldn’t get it to stick together, but other than that, a great recipe. Can’t wait to dunk these in my coffee tomorrow morning!