Go Back
Print Recipe

Pumpkin Chip Biscotti

Warmly spiced pumpkin biscotti filled and dipped in chocolate!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: Italian

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