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Pumpkin Spice Chocolate Chip Biscotti Recipe

★★★★★

4.8 from 107 reviews
  • Author: lilan
  • Total Time: 1 hour 10 minutes
  • Yield: About 24 biscotti 1x
  • Diet: Vegetarian

Description

These Pumpkin Spice Chocolate Chip Biscotti are crisp, flavorful twice-baked Italian cookies infused with warm pumpkin spice and studded with mini chocolate chips. Perfectly crunchy and subtly sweet, they make an ideal treat to enjoy with coffee or tea during the fall season.

Ingredients

Scale

Dry Ingredients

  • 2 c. (240 g) all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. pumpkin spice
  • 1/2 tsp. kosher salt

Wet Ingredients

  • 1 large egg
  • 3/4 c. (180 g) pumpkin puree
  • 1/4 c. (55 g) packed light brown sugar
  • 1/4 c. (50 g) granulated sugar

Add-ins and Toppings

  • 1/4 c. (45 g) mini chocolate chips
  • Cinnamon sugar, for sprinkling
  • Cooking spray, for greasing pans

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and grease them lightly using cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift or whisk together the all-purpose flour, baking powder, pumpkin spice, and kosher salt until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, whisk the large egg, pumpkin puree, light brown sugar, and granulated sugar until the mixture is smooth and homogeneous.
  4. Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a rubber spatula until just a few dry streaks remain. Fold in the mini chocolate chips until evenly distributed. The dough will be slightly sticky.
  5. Shape Dough: Divide the dough into two equal portions. Slightly dampen your hands or a rubber spatula and pat each half into a rectangle approximately 10 inches long and 2 inches wide on the prepared baking sheets. Sprinkle the tops generously with cinnamon sugar.
  6. First Bake: Bake in the preheated oven for 25 to 30 minutes, or until the logs are lightly golden and feel firm to the touch. Remove from oven and let cool for about 5 minutes.
  7. Slice Biscotti: Transfer the baked logs to a cutting board. Using a serrated knife, slice the logs diagonally into 3/4-inch thick slices.
  8. Second Bake: Place the biscotti cut side down back onto the baking sheets. Continue baking for another 25 to 30 minutes, flipping the biscotti halfway through to ensure even browning. The biscotti are done when the cut sides turn golden, their centers feel dry, and there is just a slight bounce when pressed.
  9. Cool and Store: Let the biscotti cool completely on the baking sheets. Once cooled, store them in an airtight container at room temperature. They can be made up to 3 weeks in advance.

Notes

  • For a stronger pumpkin flavor, you can increase the pumpkin spice slightly but be careful not to overpower the chocolate chips.
  • Ensure the biscotti are completely cooled before storing to maintain their crisp texture.
  • Use a serrated knife for clean cuts without crumbling the biscotti.
  • These biscotti pair wonderfully with hot coffee, tea, or even a warm glass of milk.
  • You can substitute mini chocolate chips with nuts or dried fruit if desired.
  • To keep biscotti crisp longer, store in an airtight container at room temperature away from moisture.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: pumpkin spice biscotti, chocolate chip biscotti, fall cookies, pumpkin recipes, twice-baked cookies, autumn dessert

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Find it online: https://cooklilan.com/pumpkin-spice-chocolate-chip-biscotti-recipe/