Pumpkin Pecan Biscotti

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk together the flour white sugar brown sugar baking powder salt cinnamon nutmeg and ginger in a large bowl until thoroughly combined.

In a separate bowl beat the eggs with pumpkin puree and vanilla extract; stir in pecans. Pour in the dry ingredients and stir to make a stiff dough. Divide the dough in half and form each half into a log about 10 inches long and 2 inches wide. Place the logs onto the parchment-lined baking sheet.

Bake in the preheated oven until lightly browned 25 to 30 minutes.

Let the logs cool on the baking sheet for 5 minutes; remove to a work surface and slice the logs into individual cookies about 1/2-inch thick. Use a sharp knife and a light sawing motion to cut up the cookies. Place the cookies back onto the parchment-lined baking sheet.

Return the cookies to the oven and bake until lightly browned about 8 minutes; turn the cookies over and bake until crisp another 8 minutes. Let cool on wire racks.