If you are not already aware of this, pumpkin and chocolate make a great combination! I know that it isn’t a classical pairing, but they really do compliment each other quite well and these pumpkin chip biscotti really prove this.
The recipe is simple and just adds a generous amount of miniature milk chocolate chips to my already fabulous spiced pumpkin biscotti and then dunks their tops with melted semi-sweet chocolate. Chocolate in and chocolate on… and theres no such thing as too much chocolate, so we are good…
Let’s get started…
Begin by gathering 6 tablespoons of melted butter, 3/4 cup of granulated sugar, 1/2 cup of pumpkin puree, 1 large egg, 2 teaspoons of vanilla extract, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt and 2 1/4 cups of all purpose flour.
You will also need 2/3 cup of miniature milk chocolate chips to go inside of the biscotti and about 1 cup of semi-sweet chocolate to be melted for dunking later.
In a large bowl, vigorously whisk 6 tablespoons of melted and cooled butter with 3/4 cup of granulated sugar, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt until it is nice and creamy.
Now, whisk in a large egg, 2 teaspoons of vanilla extract and 1/2 cup of pumpkin puree.
Using a silicone spatula or wooden spoon, mix in 2 1/4 cups of all purpose flour until it is fully incorporated and then add 2/3 cup of miniature chocolate chips and fold to combine.
Once the mini chips are incorporated, transfer the dough onto parchment lined baking sheets.
Divide the dough into two equal portions and form each portion into a rectangle about 1 inch thick. Each rectangle will be about 5 inches wide and 10 inches long and they can both be on one large baking sheet or two smaller ones. Whichever is easier…
Bake the biscotti in a 350 degree oven for 20-25 minutes.
Biscotti means “twice baked” in Italian and the first bake is done when the edges of the dough are just beginning to turn golden brown. At this point, transfer the baking sheet onto a heat proof surface, such as a cooling rack or a wooden cutting board, but leave the oven set at 350 degrees.
Let the biscotti cool for 5 minutes and then use a sharp serrated knife to cut the dough into slices about 3/4″ wide. Don’t let the biscotti cool for more than 5 minutes or it will begin to firm up too much and may crumble when you slice it.
Lay the biscotti cut side down onto the baking sheet and return them to the 350 degree oven.
The second bake on your biscotti will determine how crunchy they are. If you want them to be more on the chewy side, bake them for 8 minutes per side, but if you prefer them crunchy, you can bake them for up to 15 minutes per side.
The biscotti will continue to crisp up as it cools, so keep that in mind when deciding how long to bake them for!
While they cool, melt about 1 cup of semi-sweet chocolate in a wide, shallow dish. Choose a dish that your biscotti will fit into easily. Once the biscotti have fully cooled, dip the tops, sides or bottoms into the chocolate and then return them to the cooling rack to allow the chocolate to set.
The combination of warmly spiced pumpkin flavors with those soft milk chocolate chips inside and swirls of semi-sweet chocolate over top is something that I love and as soon as you make yourself a batch of these wonderful biscotti, you are going to fall in love with them too.
Pumpkin Chip Biscotti
Ingredients
- 6 tablespoons of butter, melted
- 3/4 cup of granulated sugar
- 1/2 cup of pumpkin puree
- 1 large egg
- 2 teaspoons of vanilla extract
- 2 teaspoons of pumpkin spice
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 2 1/4 cups of all purpose flour
- 2/3 cup of mini milk chocolate chips
- 1 cup of semi-sweet chocolate, melted (for dipping)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, whisk 6 tablespoons of melted and cooled butter with 3/4 cup of granulated sugar, 2 teaspoons of pumpkin spice, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt until creamy
- Add 1 egg, 2 teaspoons of vanilla extract and 1/2 cup of pumpkin puree and whisk to combine
- Add 2 1/4 cups of flour and stir to combine (the dough will be a bit sticky)
- Fold in 2/3 cup of miniature milk chocolate chips
- Line a large baking sheet with parchment paper and place half of the dough on one side and the other half on the other side of the baking sheet
- Use a silicone spatula, bench scraper or damp hands to form both portions of dough into long rectangles about 1 inch thick
- Bake in a 350 degree oven for 20-25 minutes or until the edges just begin to turn lightly golden brown and then transfer the baking sheet onto a heat proof surface (keep the oven set to 350 degrees)
- Let the biscotti cool for 5 minutes
- Using a sharp knife, cut both rectangles into 3/4” slices either straight through or diagonally (depending on how you want your biscotti to be shaped)
- Turn the biscottis cut side down and return them to a 350 degree oven and bake for 10-15 on each side (depending on how crisp you want them)
- Transfer the biscottis to a cooling rack to cool fully
- While the biscotti are cooling, melt 1 cup of semi-sweet chocolate in a wide, shallow dish
- Dip the fully cooled biscotti into the melted chocolate and then transfer them back onto the cooling rack and allow the chocolate to set before serving
- Store leftovers in an airtight container at room temperature
