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
PrintChocolate 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
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.
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