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Pumpkin Biscotti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 99 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Total Time: 52 minutes
  • Yield: 20 biscotti
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the seasonal flavors of these Pumpkin Biscotti, a crunchy and spiced treat perfect for pairing with coffee or tea. Made with pumpkin puree, warm pumpkin pie spice, and mini semi-sweet chocolate chips, these twice-baked cookies deliver a perfect balance of sweetness and autumnal warmth. Crispy on the outside yet tender inside, they offer an irresistible texture that’s ideal for dunking. This recipe includes tips for variations and storage methods, making it a versatile favorite for cozy fall gatherings.

Ingredients

Scale

Main Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for the initial baking of the biscotti dough.
  2. Mix Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together for 2-3 minutes until the mixture becomes thick and pale, ensuring a smooth base for the dough.
  3. Add Pumpkin and Vanilla: Beat in the pumpkin puree and vanilla extract until fully incorporated, adding moisture and warm flavor to the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt, ensuring even distribution of the leavening agents and spices.
  5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, stirring just until combined to form a thick dough.
  6. Add Chocolate Chips: Stir in the mini semi-sweet chocolate chips, distributing them evenly throughout the dough for bursts of sweetness.
  7. Shape Dough into Logs: Divide the dough in half and spread each half into a long, narrow rectangle on a parchment-lined baking sheet, shaping them into biscotti loaves.
  8. First Bake: Bake the loaves at 350˚F for 20-25 minutes until the outsides turn golden, though the centers remain soft.
  9. Lower the Oven Temperature: Reduce the oven temperature to 300˚F (150˚C) for the second baking phase that will crisp the biscotti.
  10. Cool Loaves Slightly: Allow the biscotti loaves to cool on the baking sheet for 10-15 minutes; this step firms them up, making slicing easier.
  11. Slice the Biscotti: Transfer the loaves to a cutting board and use a serrated knife to cut them diagonally into ¾-inch thick slices.
  12. Arrange Slices for Second Bake: Lay the biscotti slices cut side down on the baking sheet, ensuring at least ½-inch of space between each to allow even crisping.
  13. Second Bake: Bake the biscotti slices at 300˚F for 17-22 minutes until they are crisp and lightly browned.
  14. Cool Completely: Let the biscotti cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool fully and achieve their signature crunch.

Notes

  • Pumpkin Spice Variation: Omit the mini chocolate chips from the batter. The loaves may be smaller. After cooling, melt white chocolate chips or vanilla almond bark to coat the bottom of each piece for a sweet finish.
  • Chocolate Chip Variation: Remove the pumpkin puree and pumpkin pie spice. Replace pumpkin puree with ½ cup melted butter for a classic chocolate chip biscotti dough.
  • Pumpkin Pecan Variation: Add ½ cup chopped pecans or your choice of nuts to the dough. Once cooled, coat the bottom of each biscotti with melted semi-sweet or white chocolate chips or drizzle on top, then sprinkle with chopped nuts.
  • Storage Tips: Store biscotti in a non-airtight container or partially sealed container to maintain crispness, as airtight containers trap moisture and soften them. To re-crisp softened biscotti, bake at 300˚F for 8-12 minutes.
  • Freezing: Biscotti can be frozen in an airtight container for up to 3 months. Defrost at room temperature before serving.

Nutrition

  • Serving Size: 1 biscotti (approx. 30g)
  • Calories: 130
  • Sugar: 9g
  • Sodium: 100mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://comfortplates.com/pumpkin-biscotti-recipe/