Pumpkin Biscotti

This Pumpkin Biscotti recipe is dotted with chocolate chips! Enjoy these crisp, dunkable, twice-baked cookies with a cup of coffee or tea.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 37

Total Time 52

Servings biscotti

Calories 188kcal

Author Tonia Larson

Ingredients

2 large eggs
¾ cup granulated sugar
½ cup pumpkin puree
2 teaspoon vanilla
1 ½ teaspoon pumpkin pie spice
2 cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups mini semi-sweet chocolate chips

Instructions

Preheat the oven to 350˚F. Beat the eggs and sugar for 2-3 minutes until thickened.
Beat in the pumpkin puree and vanilla.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then, mix it into the wet ingredients.
Stir in the mini chocolate chips.
Divide the dough in half and spread it into two long, narrow rectangles on a parchment-covered baking sheet.
Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)
Turn the oven down to 300˚F.
Allow the biscotti loaves to cool on the cookie sheets for 10-15 minutes.
Carefully move them to a cutting board and cut them into 3/4-inch slices diagonally 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˚F for 17-22 minutes or until crisp and lightly browned.
Allow the biscotti to cool for 10 minutes on the cookie sheet, and then move to a wire rack to cool completely.

Video

Notes

One: Pumpkin Spice

Omit the mini chocolate chips when preparing the batter. The biscotti loaves will be smaller since you used less ingredients. Once they've cooled, melt white chocolate chips or vanilla almond bark to coat the bottom of each piece.

Two: Chocolate Chip Biscotti

Omit the pumpkin puree and pumpkin pie spice from the batter. Add 1/2 cup of melted butter instead.

Three: Pumpkin Pecan

Stir 1/2 cup of chopped pecans (or nuts of choice) into the biscotti dough. Once they've cooled, coat the bottom of each biscotti with melted chocolate chips (semi-sweet or white). Or you can dunk them in the chocolate or drizzle it on top. Then, sprinkle with chopped nuts.

Four: Storage

Airtight Container: Crisp cookies like biscotti will soften when you store them in an airtight container since the container traps moisture. They are still delicious but just a little softer. You can make them crisp again by returning them to the oven to bake at 300˚F for 8-12 minutes.
Other Options: You can also use a container that is not airtight such as a cookie tin. Or only partially seal the container of your choice.
Freezer: You can store them in an airtight container in the freezer for up to three months. To defrost them, remove them from the container and thaw them at room temperature.

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