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Parve
Easy
12 Servings
Allergens 
55 Minutes
Diets
I bought my husband a pumpkin muffin and after nibbling at the leftovers, I was inspired to bake these biscotti.
3 and 1/2 cups flour
1 and 1/2 cups brown sugar (packed)
2 teaspoons Haddar Baking Powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 cup canned pumpkin puree
2 large eggs, lightly beaten
1 tablespoon Gefen Vanilla
3 tablespoons margarine
1 cup toasted and chopped pecans
1/2 teaspoon salt
1/4 cup white chocolate coating, melted (optional)
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves and nutmeg in a medium bowl. In the mixer bowl, using the paddle beater, beat pumpkin, eggs and vanilla. Add flour mixture. Add three tablespoons margarine, one tablespoon at a time. A moist dough should form around the beater. Add nuts and dried cranberries.
Form dough into two logs 14 x two inches long on baking sheet.
Bake for 30 minutes. Allow baked logs to cool. Slice each log into half-inch-thick slices on a diagonal. Place biscotti slices cut-side down on baking pan and bake at 300 degrees Fahrenheit for 15 minutes.
Drizzle cooled biscotti with melted chocolate coating.
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