Ingredients

Cooking spray

2 cups (240 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon pumpkin spice

1/2 teaspoon 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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease them with cooking spray.

Step 2: In a medium bowl, whisk together the flour, baking powder, pumpkin spice, and kosher salt until evenly combined.

Step 3: In a large bowl, whisk the egg, pumpkin puree, light brown sugar, and granulated sugar until smooth. Gradually add the dry ingredients, stirring with a rubber spatula until only a few dry streaks remain.

Step 4: Fold in the mini chocolate chips until just incorporated; the dough will be slightly sticky.

Step 5: Divide the dough in half. Slightly wet your hands or a rubber spatula to prevent sticking, then pat each half into a 10-inch long by 2-inch wide rectangle on the prepared baking sheets. Sprinkle the tops evenly with cinnamon sugar.

Step 6: Bake the dough logs for 25 to 30 minutes, or until they are lightly golden and feel firm to the touch. Remove from the oven and let cool for about 5 minutes.

Step 7: Transfer the cooled logs to a cutting board. Using a serrated knife, cut them into 3/4-inch thick slices.

Step 8: Place the slices cut side down back onto the baking sheets. Return to the oven and bake for another 25 to 30 minutes, flipping the biscotti halfway through. They should be golden on the cut sides with dry centers and slight bounce when pressed.

Step 9: Allow the biscotti to cool completely before serving or storing.

Tips & Variations

For a nuttier flavor, add 1/4 cup chopped toasted pecans or walnuts to the dough along with the chocolate chips.

If you prefer a softer biscotti, reduce the second baking time by 5 to 10 minutes.

Use pumpkin pie spice in place of pumpkin spice if unavailable; it will provide a similar warm flavor.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe and is actually what is commonly used for consistency and convenience.

How do I keep biscotti crispy?

Make sure to bake the biscotti until they feel dry and slightly firm when pressed. Store them in an airtight container to prevent moisture from making them soft.