1

Preheat oven to 350°F. Lightly grease cookie sheets.

2

Melt the butter in a large skillet over medium heat. Add nuts and cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

3

In a large bowl, add flour, brown sugar, baking powder, salt and pumpkin pie spice; stir well to combine.

4

In a separate bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk.

5

Slowly add pumpkin mixture to the flour mixture, stirring until the dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring).

6

Knead or gently stir the cooled nuts into the pumpkin pie biscotti dough. Place the dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1x15-inch long log. Place the logs 3 inches apart on the prepared cookie sheets.

7

Bake for about 23 minutes. Remove from oven and cool for 15 minutes. Reduce oven temperature to 300°F. Cut each log diagonally into ½-inch slices using a serrated knife. Place the slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks.