Pumpkin Chocolate Chip Biscotti Recipe

I drank some delicious Millstone Coffee as part of a sponsored post for Socialstars by Crowdtap. It’s a tough job, but someone’s got to do it!

It’s no secret that coffee makes the world go round! Coffee is the first thing that I consume in the morning and depending on the day, I will have several more cups throughout the day. Of course I drink coffee at home, but I also have it at my friends and families homes, in restaurants, from gas stations, at church and from coffee shops. The longer that I drink coffee, the more I’ve noticed that not all coffee is created equal. I am excited to tell you about a couple of gourmet Millstone coffee varieties that I’ve been enjoying lately. In addition to sharing the coffee, I decided that with all of the coffee tasting going on, I had to make a dessert to go along with the coffee. After much debating, I finally settled on biscotti. I’ve never made biscotti, but it has always been on my baking bucket list. Since it is fall, I thought pumpkin chocolate chip biscotti would be fitting. I love that I can drink it with both the Millstone House Blend and the Mayan Black Onyx!

The first coffee I want to tell you about is the Millstone House Blend Coffee. It is a medium roast coffee that is a well-balanced blend with a flavorful, smooth finish. This is a delicious coffee that everyone will enjoy no matter the time of day, or the occasion. If you are going to have one gourmet coffee in your house, this would be the one to keep on hand.

The second coffee variety is the Millstone Mayan Black Onyx. It is a dark roast coffee that is a full bodied blend with a rich finish. Dark roast coffee is perfect for when you serve a rich, decadent dessert! This blend is a must for the holidays.

To make the pumpkin chocolate chip biscotti, start by beating the eggs and sugar for about 3 minutes, until thickened. Beat in the pumpkin puree, vanilla and pumpkin pie spice. Then add the flour, baking powder, baking soda and salt. Stir in the chocolate chips. Cover a cookie sheet with a silicone baking mat or parchment paper. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough. Bake at 350 for 20-25 minutes until golden on the outside. (The center will still be soft.)

Turn the oven down to 300 degrees. Allow the logs to cool on the cookie sheets for 10 minutes. Move them to a cutting board and cut into 3/4 inch slices using diagonal cuts. Lay the slices on the cookie sheet with the cut side down. Bake at 300 degrees for 17-22 minutes, until crisp and brown. Allow the biscotti to cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.

The pumpkin chocolate chip biscotti turned out great! I was delighted since it was my first try. They are the perfect treat to have with a cup of gourmet Millstone coffee.

5 from 1 vote

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Pumpkin Chocolate Chip Biscotti

Prep Time

15 mins

Cook Time

37 mins

Total Time

52 mins

 

Servings: 20 biscotti

Ingredients

• 2 eggs
• 3/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 2 tsp vanilla
• 1 1/2 tsp pumpkin pie spice
• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Beat the eggs and sugar for about 3 minutes, until thickened.
3. Beat in the pumpkin puree, vanilla and pumpkin pie spice.
4. Add the flour, baking powder, baking soda and salt.
5. Stir in the chocolate chips.
6. Cover a cookie sheet with a silicone baking mat or parchment paper.
7. Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough leaving at least 3 inches between logs.
8. Bake at 350 degrees for 20-25 minutes until golden on the outside. (The center will still be soft.)
9. Turn the oven down to 300 degrees.
10. Allow the logs to cool on the cookie sheets for 10 minutes.
11. Carefully move them to a cutting board and cut into 3/4 inch slices using diagonal cuts with a serrated knife.
12. Lay the slices on the cookie sheet, at least 1/2 inch apart, with the cut side down.
13. Bake at 300 degrees for 17-22 minutes, until crisp and brown.
14. Allow the biscotti to cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.

Recipe adapted from Cranberry-Pistachio Biscotti in Essentials of Baking by Williams-Sonoma