
Pumpkin Spice Chocolate Chip Biscotti
By Makinze Gore
Approved by the Delish Test Kitchen

Yields:
20
Prep Time:
10 mins
Total Time:
1 hr 30 mins
Pumpkin biscotti is the perfect fall treat. These warmly spiced, dry cookies are made for dipping in hot chocolate or coffee. The biscotti get baked twice, once as a log, and then again after they're sliced. This gives them the chance to bake all the way through and get toasty on all sides. Since pumpkin adds extra moisture to the cookies, these won’t get quite as dry as a traditional biscotti, but are still plenty sturdy. Serve these with a pumpkin spice latte for a double-dose of fall.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
Cooking spray
- 2 cups
(240 g.) all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
pumpkin spice
- 1/2 tsp.
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
Directions
- Step 1Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt.
- Step 2In a large bowl, whisk egg, pumpkin puree, brown sugar, and granulated sugar until smooth. Add dry ingredients and stir with a rubber spatula until just a few dry streaks remain. Add chips and stir until just combined (dough will be slightly sticky).
- Step 3Divide dough in half and place one-half on each prepared sheet. Slightly wet your hands or a rubber spatula and pat each half to a rectangle 10" long and 2" wide. Sprinkle tops with cinnamon sugar.
- Step 4Bake until lightly golden and feels firm to the touch, 25 to 30 minutes. Let cool about 5 minutes.
- Step 5Transfer to a cutting board. Using a serrated knife, cut into 3/4"-thick slices. Return to baking sheets cut side down.
- Step 6Continue to bake biscotti, flipping halfway through, until cut sides are golden, centers feel dry, and there’s just a slight bounce in the center when pressed, 25 to 30 minutes. Let cool completely.
- Step 7Make Ahead: Biscotti can be made 3 weeks ahead. Store in an airtight container at room temperature.
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