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!
- 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.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this chocolate dipped pumpkin biscotti recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Make the biscotti. 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.
STEP 2: Make the dipping 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.
Expert Baking Tips
- 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!
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other fall recipes you'll love
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Chocolate Dipped Pumpkin Biscotti
For the Biscotti:
- 42 g unsalted butter, room temp
- 100 g granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 85 g pumpkin purée
- 1 egg, room temp
- 180 g all-purpose flour
For Dipping in Chocolate:
- 75 g chocolate
- ½ teaspoon neutral oil
- flaky sea salt
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.