These chocolate dipped pumpkin biscotti are surprisingly easy to make and make the perfect addition to your afternoon coffee. These unique cookies are made with just 8 ingredients: flour, pumpkin purée, egg, butter, sugar, pumpkin pie spice, cinnamon, and baking powder. The dough comes together very quickly, and they only require a little bit of patience during the bake time. I love how these hard cookies become soft when they're dipped in coffee, and the flavors are only amplified. Plus, dip them in chocolate and top with sea salt for a little something extra!
Ingredients you'll need to make these pumpkin biscotti:
- Unsalted Butter: You'll need just 3 tablespoon of room temperature unsalted butter.
- Granulated Sugar: You'll need about ½ cup of granulated sugar for this recipe.
- Pumpkin Pie Spice: Of course, you'll need to add some pumpkin pie spice to maximize the delicious pumpkin flavor!
- Cinnamon: If desired, you can also add some extra cinnamon.
- Baking Powder: You'll need 1 teaspoon of baking powder for this recipe.
- Pumpkin Purée: Be sure to use canned pumpkin purée, NOT pumpkin pie filling.
- Egg: You'll need just one egg at room temperature.
- All-Purpose Flour: You'll need about 1 ½ cups of all-purpose flour.
- Chocolate: Use your favorite melting chocolate to dip the biscotti in, if desired.
- Neutral Oil: You can use vegetable, canola, a light-tasting olive oil, or coconut oil to add to the chocolate so it doesn't set chalky.
How to make biscotti in 8 easy steps:
- Add the unsalted butter, granulated sugar, pumpkin pie spice, cinnamon, baking powder, and salt to one bowl and beat until fully combined.
- Beat in the pumpkin purée and egg.
- Then, mix the flour in until just combined.
- Turn the dough out onto a sheet pan lined with parchment paper and shape into a 10x3 inch loaf.
- Bake the biscotti dough for 25 minutes at 350 degrees F.
- Allow the biscotti to cool for 5 minutes, then cut 1 inch pieces diagonally with a cerated knife.
- Turn the oven down to 325 degrees F and bake the biscotti for another 35 minutes, flipping them over half way through.
- After 35 minutes, turn the oven off, crack the door open, and allow the biscotti to cool completely in the oven.
A few tips to make these chocolate dipped pumpkin biscotti:
- When shaping the dough, use a rubber spatula dipped in water to easily smooth out the top.
- Be sure to turn the biscotti over half way through the second bake time to ensure they bake evenly.
- Biscotti are meant to stay hard and dried out, so they can be stored uncovered at room temperature.
- The BEST way to eat biscotti, in my opinion, is dipped in a cup of warm coffee!
Happy baking! x
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Chocolate Dipped Pumpkin Biscotti
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 biscotti 1x
Description
These chocolate dipped pumpkin biscotti are surprisingly easy to make and make the perfect addition to your afternoon coffee.
Ingredients
Scale
For the Biscotti:
- 42g unsalted butter (room temp)
- 100g granulated sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 85g pumpkin purée
- 1 egg (room temp)
- 180g all-purpose flour
For Dipping in Chocolate:
- 75g chocolate
- ½ tsp neutral oil
- flaky sea salt
Instructions
For the Biscotti:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, granulated sugar, pumpkin pie spice, cinnamon, baking powder, and salt and beat until fully combined.
- Beat in the pumpkin purée and egg.
- Then, mix the flour in until just combined.
- Turn the dough out onto the prepared baking sheet and shape into a 10x3 inch loaf. Use a rubber spatula dipped in water to easily smooth out the top.
- Bake the biscotti dough for 25 minutes.
- Allow the biscotti to cool for 5 minutes, then cut 1 inch pieces diagonally with a cerated knife.
- Turn the oven down to 325 degrees F and bake the biscotti for another 35 minutes, flipping them over half way through.
- After 35 minutes, turn the oven off, crack the door open, and allow the biscotti to cool completely in the oven.
For Dipping in Chocolate:
- Melt the chocolate and oil together in the microwave in 20 second intervals until fully melted and smooth.
- Once the biscotti are completely cooled, dip each of them in chocolate and top with flaky sea salt, if desired.
Did you make this recipe? Let me know how it turned out!