Pumpkin Chocolate Chip Biscotti
These pumpkin chocolate chip biscotti are crisp, warmly spiced, and filled with mini chocolate chips. Made with real pumpkin puree, cinnamon, and nutmeg, they’re a cozy fall treat perfect with coffee, tea, chai, or hot chocolate.
Ingredients
Dry Ingredients
- 2 ¾ cups 330 g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoons nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Wet Ingredients
- 5 tablespoons 70 g unsalted butter, melted and slightly cooled
- ¼ cup 50 g granulated sugar
- ¼ cup 50 g packed light brown sugar
- ½ cup 120 g pure pumpkin puree
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
Add-In
- ¾ cup 130 g mini semi-sweet chocolate chips
Optional
- Replace up to ¼ cup of the chocolate chips with finely chopped toasted pecans or walnuts.
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix the dry ingredients: Whisk flour, baking powder, nutmeg, cinnamon, and salt together in a medium bowl.2 ¾ cups 330 g all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoons nutmeg, ½ teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Combine the wet ingredients: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, egg, egg yolk, and vanilla. Whisk until well combined.5 tablespoons 70 g unsalted butter, melted and slightly cooled, ¼ cup 50 g granulated sugar, ¼ cup 50 g packed light brown sugar, ½ cup 120 g pure pumpkin puree, 1 large egg, 1 large egg yolk, 2 teaspoons pure vanilla extract
- Make the dough: Add the dry ingredients to the wet mixture. Fold with a spatula until almost combined, then fold in the chocolate chips. Do not overmix.¾ cup 130 g mini semi-sweet chocolate chips
- Chill: Cover and refrigerate the dough for 20 minutes. This makes the sticky pumpkin dough easier to shape.
- Shape the logs: Divide the dough in half. Place both portions on the prepared baking sheet, leaving several inches between them. With lightly oiled hands, shape each portion into a log approximately 8 inches long, 3 inches wide, and ¾ inch tall.
- First bake: Bake for 28–32 minutes, rotating the baking sheet halfway through. The logs should look set and dry on top with firm edges. A skewer inserted into the center should come out with a few moist crumbs but no wet batter.
- Cool: Remove from the oven and let the logs cool on the baking sheet for about 20 minutes.
- Slice: Using a sharp serrated knife, gently saw each log into approximately 12 slices, about ⅔ inch thick.
- Second bake: Reduce the oven temperature to 300°F (150°C). Arrange the slices cut-side down on the baking sheet. Bake for 15 minutes.
- Turn and continue baking: Turn the biscotti over and bake for another 13–17 minutes, until dry and lightly browned around the edges.
- Cool completely: For extra-crisp biscotti, turn off the oven, leave the door slightly open, and let them sit inside for about 10 minutes. Transfer to a wire rack and cool completely before serving or storing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Don't add excessive flour if the dough feels sticky. Chilling and lightly oiling your hands works better.
- Let the logs cool before slicing to reduce cracking.
- A serrated knife and gentle sawing motion help produce cleaner slices.
- Biscotti become noticeably crisper as they cool.
- If the cooled biscotti are still chewy, bake them at 275°F (135°C) for 8–12 additional minutes,
Storage
Store completely cooled biscotti in an airtight container at room temperature for up to 10 days. Keep parchment between layers if using chocolate drizzle. Do not refrigerate, as refrigerator moisture can soften the biscotti.Freezing
Freeze completely cooled biscotti in an airtight freezer-safe container with parchment between layers for up to 2 months. Thaw uncovered at room temperature. If needed, refresh them in a 275°F (135°C) oven for 5–8 minutes and cool before serving.Serving Suggestions
Serve with:- Coffee
- Espresso
- Cappuccino
- Black tea
- Chai
- Hot chocolate
