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Pumpkin Biscotti

3 1/2 cups flour
1 1/2 cups brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup chopped pecans
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
2 teaspoons vanilla


Preheat oven to 350 degrees F.

In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and pecans. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Dough will be dry and crumbly. Place dough on a lightly floured surface and kneed lightly to incorporate all of the flour mixture. Divide into dough 4 portions. Lightly flour hands and shape each portion into a log about 12-inches long. Place logs 3" apart on lightly greased or parchment lined cookie sheets. Bake for 20-25 minutes until lightly browned and firm to the touch.

Remove cookie sheet from oven and cool logs 15 minutes. Reduce oven temperature to 300 degrees F. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices back cookie sheets. Bake for an additional 15 minutes. Cool completely.

Makes about 60 cookies

 

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