These tasty pumpkin biscotti are the quintessential fall treat. Perfect for dipping into a nice cup of coffee or cocoa, the cookies are lightly sweetened, super crunchy, faintly pumpkin-like, and packed with flavor.
I used chocolate chips and shelled pumpkin seeds in mine, but any type of nut or chocolate would work well. Try pecans and white chocolate chips, or maybe some walnuts.
These little cookies were VERY crispy and packed with seasonal flavors. Enjoy the recipe!
Pumpkin Chocolate Biscotti
Based off an All Recipes recipe
3 cups all-purpose flour
1/2 cup white sugar
3/4 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1.5 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp gound cloves
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup roasted salted pumpkin seeds, shelled
1/2 cup dark chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or tinfoil. Beat the eggs with pumpkin puree and vanilla extract in a large bowl. All at once, add the flour, white sugar, brown sugar, baking powder, salt, and spices, stirring to make a stiff, sticky dough. Taste, and add another pinch of cinnamon if desired. Add chocolate chips/pumpkin seeds/assorted mix-ins.
Divide the dough in half and form each half into a log on the baking sheets. I got two 18” logs, each about 2 inches wide, but I prefer a smaller cookie. Bake until lightly browned, about 25 minutes.
Pull from oven, and let cool a few minutes until you can get close to the pan without burning yourself. Using a serrated knife, slice the logs into cookies. Mine were about 1/2 to 1/4 inch thick. Arrange cookies on trays (I had to grab another cookie tray at this point) and stick them back in the oven for roughly 5-10 minutes on each side, rotating as needed. Make sure you’re watching them closely! You want them as cooked as they can be without burning. I checked mine in the oven every few minutes or so. When they’re done, let cool and eat. They’ll be super crunchy—excellent for dipping into coffee.