Gather the ingredients - * Butter * Brown sugar * Eggs * Pumpkin puree * Vanilla extract * Flour * Almond flour * Baking powder * Cinnamon * Pecans
– Add the softened butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is light and fluffy. – Next, add the eggs, pumpkin puree, and vanilla extract and mix.
– Once all of the wet ingredients are incorporated, add the all-purpose flour, almond flour, baking powder, and cinnamon. – Mix just until a shaggy dough forms. Then, add the pecans and mix to combine.
Transfer the dough to the parchment lined baking sheet and shape it into two logs that are approximately 8" long and 1" tall.
– Bake for 20-22 minutes, or the loaves are just starting to brown around the edges. – Remove the loaves to a cutting board and slice them into 1" pieces. Place the biscotti cut side up on the baking sheet and bake for an additional 20-25 minutes.
Allow the biscotti to cool completely and then transfer to an airtight container and store at room temperature for up to five days.