Pumpkin Biscotti

"This Pumpkin Biscotti is easy to make, it's WW friendly and a delicious treat for fall! It's ideal for using up leftover pumpkin puree as you only need ½ cup. It's also ideal for bringing along to a fall work or weekend breakfast potluck. It's late September so it's officially pumpkin spice season! And although this biscotti recipe is great any time of the year, it's especially popular in the fall. This was inspired by my other Cranberry Pistachio Biscotti, and my Healthy Apricot Pumpkin Bran Muffins. "

Cooking MethodOven