Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Chocolate Chip Biscotti Recipe

★★★★★

4.7 from 127 reviews
  • Author: Mariam
  • 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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin spice, and kosher salt until evenly combined.
  3. Combine Wet Ingredients: In a large bowl, whisk the egg, pumpkin puree, light brown sugar, and granulated sugar until smooth and homogenous.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the Biscotti: Transfer the logs to a cutting board. Using a serrated knife, cut into 3/4-inch-thick slices.
  8. 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.
  9. Cool Completely: Remove from oven and let the biscotti cool completely on the baking sheets before serving or storing.
  10. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/pumpkin-spice-chocolate-chip-biscotti-recipe/