Pumpkin Spice Chocolate Chip Biscotti Recipe
Introduction
These Pumpkin Spice Chocolate Chip Biscotti offer a delightful fall twist on the classic Italian cookie. Crisp, slightly sweet, and spiced with pumpkin and cinnamon, they pair perfectly with your morning coffee or afternoon tea.
Ingredients
- Cooking spray
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon kosher salt
- 1 large egg
- 3/4 cup (180 g) pumpkin puree
- 1/4 cup (55 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (45 g) mini chocolate chips
- Cinnamon sugar, for sprinkling
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and grease lightly with cooking spray.
- Step 2: In a medium bowl, whisk together the flour, baking powder, pumpkin spice, and kosher salt until well combined.
- Step 3: In a large bowl, whisk the egg, pumpkin puree, light brown sugar, and granulated sugar until smooth and well mixed.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just a few dry streaks remain. Fold in the mini chocolate chips until combined; the dough will be slightly sticky.
- Step 5: Divide the dough into two equal portions. Slightly wet your hands or the spatula and shape each portion into a rectangle about 10 inches long and 2 inches wide on the prepared baking sheets. Sprinkle the tops generously with cinnamon sugar.
- Step 6: Bake for 25 to 30 minutes until the logs are lightly golden and feel firm to the touch. Remove from oven and let cool for about 5 minutes.
- Step 7: Transfer the logs to a cutting board. Using a serrated knife, slice into 3/4-inch thick pieces. Place the slices cut side down back on the baking sheets.
- Step 8: Return the biscotti to the oven and bake for another 25 to 30 minutes, flipping them halfway through. They should be golden on the cut sides, dry in the center, with just a slight bounce when pressed. Let cool completely before serving.
Tips & Variations
- For extra crunch, toast the biscotti a second time until deeply golden but be careful not to burn them.
- Substitute mini chocolate chips with chopped nuts like pecans or walnuts for a nutty twist.
- Use a mix of pumpkin pie spice and cinnamon if you prefer a stronger cinnamon flavor.
- If the dough feels too sticky to shape, chill it for 15 minutes to make handling easier.
Storage
Store biscotti in an airtight container at room temperature for up to 3 weeks. They keep well and maintain their crisp texture. To refresh, warm in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and provides consistent moisture and flavor.
Is it necessary to flip the biscotti during the second bake?
Flipping ensures even browning on both sides and helps achieve the signature crisp texture of biscotti.
Print
Pumpkin Spice Chocolate Chip Biscotti Recipe
- Total Time: 1 hour 15 minutes
- Yield: Approximately 24 biscotti slices 1x
Description
Delight in the perfect fall treat with these Pumpkin Spice Chocolate Chip Biscotti. Crunchy, aromatic, and lightly sweetened, these twice-baked Italian cookies combine the warm flavors of pumpkin puree and pumpkin spice with melty mini chocolate chips. Ideal for dunking into your morning coffee or sharing as a festive snack, this recipe yields crunchy, flavorful biscotti with a subtle cinnamon sugar topping.
Ingredients
Scale
Dry Ingredients
- 2 c. (240 g) all-purpose flour
- 1 tsp. baking powder
- 1 tsp. pumpkin spice
- 1/2 tsp. kosher salt
Wet Ingredients
- 1 large egg
- 3/4 c. (180 g) pumpkin puree
- 1/4 c. (55 g) packed light brown sugar
- 1/4 c. (50 g) granulated sugar
Add-ins & Toppings
- 1/4 c. (45 g) mini chocolate chips
- Cinnamon sugar, for sprinkling
- Cooking spray, for greasing baking sheets
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin spice, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the egg, pumpkin puree, light brown sugar, and granulated sugar until smooth and homogenous.
- Make the Dough: Add the dry ingredients to the wet mixture and stir with a rubber spatula until only a few dry streaks remain. Then fold in the mini chocolate chips until just combined. The dough will be slightly sticky.
- Shape the Biscotti Logs: Divide the dough evenly in half. Slightly wet your hands or a spatula and pat each half into a rectangle approximately 10 inches long and 2 inches wide on each prepared baking sheet. Sprinkle the tops generously with cinnamon sugar.
- First Bake: Bake the logs for 25 to 30 minutes, until they are lightly golden and feel firm to the touch. Remove from oven and allow to cool about 5 minutes.
- Slice the Biscotti: Transfer the logs to a cutting board. Using a serrated knife, cut into 3/4-inch-thick slices.
- Second Bake: Arrange the biscotti cut side down on the baking sheets. Continue baking for an additional 25 to 30 minutes, flipping the slices halfway through. Bake until the cut sides are golden, centers are dry, and the biscotti have a slight bounce when pressed.
- Cool Completely: Remove from oven and let the biscotti cool completely on the baking sheets before serving or storing.
- Storage Tip: Biscotti can be made up to 3 weeks in advance. Store in an airtight container at room temperature to maintain crunch.
Notes
- Ensure not to overmix the dough once the dry ingredients are added to keep the biscotti tender.
- Using mini chocolate chips helps distribute chocolate evenly throughout the biscotti.
- For extra flavor, try mixing in chopped nuts like walnuts or pecans.
- Adjust the pumpkin spice amount according to your taste preference.
- If you prefer softer biscotti, reduce the second bake time slightly.
- Make sure biscotti cool completely to harden to the ideal crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Pumpkin biscotti, pumpkin spice cookies, chocolate chip biscotti, fall desserts, Italian biscotti recipe
