Pumpkin Chocolate Chip Biscotti Recipe #MillstoneCoffee

Pumpkin Chocolate Chip Biscotti

Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 20 biscotti



  • Preheat oven to 350 degrees.
  • Beat the eggs and sugar for about 3 minutes, until thickened.
  • Beat in the pumpkin puree, vanilla and pumpkin pie spice.
  • 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 leaving at least 3 inches between logs.
  • Bake at 350 degrees 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.
  • Carefully move them to a cutting board and cut into 3/4 inch slices using diagonal cuts with a serrated knife.
  • Lay the slices on the cookie sheet, at least 1/2 inch apart, 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.