Pumpkin Biscotti
These crisp, cozy biscotti are filled with warm pumpkin pie spice and studded with mini chocolate chips for the perfect touch of sweetness. Ideal for dunking in coffee, tea, or hot chocolate on a cool fall day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 18-20 biscotti
- Category: dessert
- Method: baking
Ingredients
Scale
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 1/2 tsp pumpkin pie spice
1/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup canned pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
3 tbsp unsalted butter, melted and slightly cooled
1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice.
- In a large bowl, beat eggs, brown sugar, and granulated sugar until smooth and slightly thickened—about 1–2 minutes. Stir in pumpkin purée, vanilla, and melted butter.
- Add dry ingredients to wet ingredients and stir until a sticky dough forms. Fold in mini chocolate chips.
- Lightly flour your hands and shape dough into a log about 12 inches long and 3–4 inches wide on the prepared baking sheet. Flatten the top slightly.
- Bake for 25–28 minutes, or until lightly golden and firm to the touch. Let cool on the pan for 10–15 minutes. Reduce oven temperature to 300°F (150°C).
- Using a serrated knife, cut the log into 1/2– to 3/4-inch slices. Lay slices cut-side down on the baking sheet.
- Bake for 10 minutes, flip, and bake another 10 minutes, or until crisp and dry. Cool completely on a wire rack.
Notes
- If you prefer softer biscotti, shorten the second bake by 2–3 minutes per side.
- Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
- Perfect for dunking in coffee, tea, or hot chocolate.