Pumpkin Pie Biscotti

Last fall I made some gingerbread biscotti and everyone loved them. So when I saw some recipes for Pumpkin Pie Biscotti recently, I thought it would be fun to try. 
There are several recipes for it online and I read them all; one warned this biscotti did not get crisp in the middle and blamed it on the use of brown sugar. A couple solutions were offered: use part regular sugar instead of all brown and another was simply to bake longer. Because I love that brown sugar taste, I baked them longer in the final stage.
I confess, after baking the loaves (and while slicing for the next baking) I ate the heels of the loaves and Wow! Could barely contain myself from eating more. 
But I persevered and finished the second baking. Because I wanted crisp biscotti, I baked the slices longer than suggested in the original recipe and they got nice and crisp.  Check them for crispness while they're baking; all ovens are different. The time mentioned in the recipe below is how long it took mine to crisp.
Hope you have a chance to try these...I think I might like them better than the gingerbread biscotti.

Pumpkin Pie Biscotti
Adapted from Sweet Peas Kitchen

Ingredients:
2 tablespoons unsalted butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon pumpkin pie spice
2 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup pumpkin puree
1 tablespoon vanilla extract
1/4 cup melted white chocolate, for drizzling or dipping

Method:
Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, brown sugar, pumpkin and vanilla on medium speed until the mixture thickens, about 2 to 3 minutes. Change the whisk to the flat beater and slowly add the flour and then the pecans.
On a lightly floured work surface, divide the dough in half. Shape each half into a 3x10 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.Bake until the logs are slightly firm to the touch, about 25-30 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F . Let the logs cool on the baking sheet for 15 minutes.
On a cutting board, with a serrated bread knife, cut each log diagonally into slices ½ inch thick. Be careful at this stage not to do too much tasting! LOL.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 15 minutes on each side, until crisp. Let cool completely.
Once the biscotti is completely cool, drizzle with white chocolate.


Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.