Description
These Pumpkin Biscotti are a delightful fall treat combining the warm flavors of pumpkin and pumpkin pie spice with crunchy mini semi-sweet chocolate chips. Twice-baked for the perfect crisp texture, they make a wonderful snack or accompaniment to your coffee or tea.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup pumpkin puree
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups mini semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Wet Ingredients: Preheat your oven to 350˚F. In a mixing bowl, beat together the eggs and granulated sugar for 2-3 minutes until the mixture is thickened and pale.
- Add Pumpkin and Vanilla: Beat the pumpkin puree and vanilla extract into the egg and sugar mixture until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt to evenly distribute all leavening and spices.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet pumpkin mixture until just combined to form a dough.
- Stir in Chocolate Chips: Fold in the mini semi-sweet chocolate chips evenly through the dough.
- Shape Dough Into Logs: Divide the dough into two equal halves. On a baking sheet lined with parchment paper, spread each half into a long, narrow rectangle.
- First Bake: Bake the logs at 350˚F for 20-25 minutes until the tops are golden and the outer edges are set, though the centers might still be soft.
- Lower Oven Temperature: Reduce the oven temperature to 300˚F to prepare for the second bake.
- Cool and Slice: Allow the biscotti logs to cool on the baking sheet for 10-15 minutes. Using a serrated knife, carefully slice the logs diagonally into ¾-inch thick slices.
- Arrange Slices and Second Bake: Lay the biscotti slices cut side down on the baking sheet, spaced at least ½ inch apart.
- Second Bake: Bake at 300˚F for 17-22 minutes until the biscotti are crisp and lightly browned on the edges.
- Cool Completely: Let the biscotti cool on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely for maximum crispness.
Notes
- Pumpkin Spice Variation: Skip the mini chocolate chips to make pumpkin spice biscotti. Bake using the same method. Once cooled, melt white chocolate chips or vanilla almond bark and coat the bottom of each biscotti slice.
- Chocolate Chip Biscotti Variation: Omit pumpkin puree and pumpkin pie spice and substitute with ½ cup melted butter for a classic chocolate chip biscotti flavor.
- Pumpkin Pecan Variation: Add ½ cup chopped pecans or favorite nuts to the biscotti dough. After baking, coat the bottoms with melted chocolate and sprinkle with additional nuts as desired.
- Storage: Biscotti will soften when stored in an airtight container due to moisture. To restore crispness, re-bake in the oven at 300˚F for 8-12 minutes. Alternatively, store in a partially sealed container or cookie tin to maintain crunch.
- Freezing: Freeze biscotti in an airtight container for up to three months. Thaw at room temperature before serving.
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
