If you’re looking for a scrumptious treat that combines the cozy flavors of fall with a delightful crunch, you’ve come to the right place. Today, I’m excited to share my favorite recipe for easy Pumpkin Chocolate Chip Biscotti, a mouthwatering twist on a classic Italian cookie that’s perfect for autumn. Trust me, you won’t be able to resist these flavorful, dunkable fall cookies.
How to Bake the Best Biscotti
Before we dive into the pumpkin chocolate chip goodness, let’s talk about the art of baking the perfect biscotti. Biscotti, which means “twice-baked” in Italian, are known for their crispy, crunchy texture, making them an ideal companion for your morning coffee or afternoon tea.
The secret to good biscotti is baking it at a lower temperature for a longer period of time overall. On your first bake, you bake the biscotti in two rounded rectangular logs or loaves. Then, I like to lower the temperature of the oven for the second bake. For the second bake, you cut your biscotti in strips and bake them cut-side down for around 10-15 minutes. Finally, you flip your biscotti strips over and bake for another 10-15 minutes. This way, you get an evenly crunchy, firm biscotti that can withstand being dunked in coffee.
Other Variations of Pumpkin Biscotti to Try
While Pumpkin Chocolate Chip Biscotti is undoubtedly a showstopper, there are other delightful variations of pumpkin biscotti you can experiment with. Here are a few ideas to tickle your taste buds:
Pumpkin Spice Latte Biscotti: Add a splash of espresso powder to your dough and a drizzle of white chocolate on top for an authentic PSL-inspired treat.
Maple Glazed Pumpkin Biscotti: Swap out some of the sugar in your dough for maple syrup and glaze your biscotti with a sweet maple icing.
Pumpkin Pecan Biscotti: Add chopped pecans to your dough for an extra layer of crunch and nutty goodness.
Cranberry Pumpkin Biscotti: Throw in some dried cranberries to balance the sweetness with a touch of tartness.
Feel free to get creative and adapt these recipes to your taste. Pumpkin pairs beautifully with a wide range of flavors, so don’t be afraid to experiment.
How to Make Pumpkin Chocolate Chip Biscotti
Now, let’s dive into the nitty-gritty of making my all-time favorite Pumpkin Chocolate Chip Biscotti. This recipe is a crowd-pleaser, and you’ll love how the rich pumpkin flavor mingles with the decadent chocolate chips.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- Melting chocolate (optional)
Instructions:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Step 3: Cream the Butter and Sugar
In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Step 4: Add the Wet Ingredients
Next, add in the eggs, pumpkin puree, and vanilla extract. Mix everything together until the wet ingredients are fully incorporated into the butter and sugar mixture.
Step 5: Combine the Wet and Dry Ingredients and Add Chocolate Chips
Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms. Then, add in your chocolate chips and mix until evenly distributed.
Step 6: Shape the Dough
Divide the dough in half and shape each portion into a loaf about 12 inches long, 2 inches wide and and 1 inch tall. Place them on your prepared baking sheet, leaving some space between them.
Step 7: First Bake
Pop your biscotti logs into the preheated oven and bake for 25-30 minutes, or until they’re set and slightly golden. Then, remove from the oven let them cool for about 10 minutes.
Step 9: Slice and Second Bake
Lower your oven temperature to 325°F.
Slice each loaf diagonally into 1/2-inch-thick slices. Lay the slices back on the baking sheet cut-side down, and return them to the oven for another 10-15 minutes. Then, flip them over and bake for another 10-15 minutes. This step is essential for achieving the biscotti’s signature crunchiness. You can do 15 minutes on each side for more crunchy, or 10 minutes for less.
Step 9: Cool and Enjoy!
Once your easy Pumpkin Chocolate Chip Biscotti have cooled completely, it’s time to enjoy.
Optional: Melt some melting candies and drizzle over the top.
So there you have it, my fellow baking aficionados – an easy recipe for Pumpkin Chocolate Chip Biscotti that’s bound to become a fall favorite in your household.
Pumpkin Chocolate Chip Biscotti
Ingredients
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1 cup semisweet chocolate chips
- Melting chocolate optional (for drizzle)
Instructions
- Preheat oven to 350° F, line a cookie sheet with lightly floured parchment paper or a silicone baking mat
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, beat together butter and sugar until light and fluffy.
- Add in eggs, pumpkin and vanilla with butter and sugar. Beat together until everything is well incorporated.
- Slowly add in dry ingredients with your wet ingredients. Mix until just incorporated.
- Add in chocolate chips and mix until evenly distributed.
- Divide your dough in half. Shape each half into a loaf that is about 12 inches long, 2 inches wide and 1 inch tall on your prepared cookie sheet. It's much easier to just shape the loaf right there on the cookie sheet, rather than shaping it on the counter and then trying to move it to the cookie sheet.
- Bake your loaves at 350° F for 25-30 minutes, or until slightly golden around the edges and a toothpick inserted comes out clean.
- Remove your biscotti loaves from the oven and allow to cool for 10-15 minutes.
- Lower oven temperature to 325°F.
- Slice your biscotti loaves diagonally into about 1/2-inch-thick slices. Then, turn your slices and place the cut side down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
- Remove biscotti from the oven and flip so that the other side is facing down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
- Allow to cool completely and enjoy!
- Optional: Melt some melting chocolate and drizzle it on top of cooled biscotti.
