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- Pumpkin Pie Biscotti - Adapted From Sunset Magazine
- 2 tablespoons butter
- 1 1/4 cups pecan pieces
- 3 1/2 cups flour
- 1 1/2 cups brown sugar, firmly packed
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned pure pumpkin puree
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
View Full Recipe at Pots and Pins
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