Easy Pumpkin Biscotti Dipped in Chocolate

These Pumpkin Biscotti Dipped in Chocolate are crunchy on the outside and slightly chewy in the middle. They are perfect for dipping in your favorite coffee and are also packed full of delicious fall flavor. 

Why You’ll Love This Recipe

• These biscotti have a beautiful golden brown color and a satisfying crunch, making them perfect for enjoying with a hot cup of coffee or tea.
• With just the right amount of sweetness, these cookies are great for those who prefer their treats on the less-sweet side.
• Pumpkin Biscotti is a great hostess gift for holiday gatherings.
• The addition of pumpkin puree adds a unique twist to this traditional biscotti recipe, making it perfect for the holiday season or any time you’re craving a taste of fall.

Ingredients Needed

To make this pumpkin spice biscotti recipe you will need a few simple ingredients. One great thing about this simple recipe is that the ingredients are easy to find in your pantry or local grocery store so you don’t have to worry about tracking down hard-to-find ingredients. 

These tasty biscuits are dense with a little bit of a chewy texture (thanks to the butter).

• white whole wheat flour – This has the same nutritional value as whole wheat flour, but the taste is milder than whole wheat.
• all-purpose flour
• baking powder
• salt
• pumpkin pie spice -Have you made your own blend?
• ground cinnamon
• unsalted butter
• granulated sugar -Sugar-free options like using allulose work well in this recipe.
• pumpkin puree – Make sure you pick up the puree and not pumpkin filling. You can all prepare your own pumpkin puree in a pressure cooker.
• large eggs
• vanilla extract
• pumpkin seeds
• melting chocolate (optional) – Dip or drizzle in chocolate melting chips or chocolate chips. I like Ghirardelli chocolate melting chips.

How to Make Easy Pumpkin Biscotti Dipped in Chocolate 

Making these pumpkin biscotti cookies is simpler to bake than you might think. Just follow these easy step-by-step directions or you can find the full steps in the recipe card at the bottom of the post and you will have a crunchy cookie that goes great with your morning coffee in no time at all. 

Step 1: Preheat the oven and prepare your baking sheet.

Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.

Step 2: Mix the dry ingredients.

In a large bowl whisk together flour, baking powder, salt, pumpkin pie spice, and cinnamon, and set aside.

Step 3: Mix the wet ingredients.

In a medium bowl beat together butter and sugar until light and creamy. Stir in pumpkin puree and beat in eggs one at a time. Add in the vanilla extract.

Step 4: Finish the dough and then chill it.

Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds. Divide the dough in half and put it in the refrigerator for an hour.

Step 5: Bake the biscotti.

Shape each piece into a rectangle about 11″ long, 4″ wide, and 1/2″ thick. Place on the prepared baking sheet and bake for 30 minutes. 

Step 6: Cool then slice.

Remove from oven and let cool for 10-15 minutes. With a serrated knife slice the dough into 1/2″ slices. You can also slice on a diagonal. 

Step 7: Bake the slices again.

Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.

Step 8: Melt the chocolate and dip.

Optional chocolate dip or drizzle. Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with the remaining 1/4 cup of pumpkin seeds. 

Step 9: Allow the chocolate to harden.

Place on parchment-lined baking sheets and let chocolate set.

What To Serve With This Dish

This delicious recipe is great when paired with a warm cup of coffee like this Pumpkin Spice Latte. But, you could also pair it with Irish Cream Hot Cocoa or Chai Tea. 

Substitutions and Additions

Here are a few ways that you can personalize this delicious pumpkin biscotti recipe. Feel free to get creative and personalize these tasty treats. 

• Instead of chocolate chips, you could also dip these cookies in melted white chocolate or dark chocolate to suit your tastebuds. 
•  If you don’t have pumpkin pie spice, you can substitute it with a mixture of ground cinnamon, ginger, nutmeg, and allspice. 
• Swap out the sugar for your favorite sugar substitute. I like to use Truvia or Allulose in desserts like this one. 

How To Store

Store biscotti in an airtight container at room temperature for up to two weeks. You can also freeze them for later use, just make sure they are completely cooled before you freeze them. 

Sandra’s Pro Tips

Here are a few tips that you can use to ensure that these cookies turn out perfectly for you every time that you make them. 

•  Use room temperature ingredients for the best results. 
• Make sure to let your biscotti cool for 10-15 minutes before slicing, this will help them stay intact while cutting and prevent crumbling.
• If you are using melting candy follow the directions on the package. If you are using chocolate chips, you may need to add a small amount of coconut oil or vegetable shortening to the chocolate to keep it smooth. 

FAQs

Do you have questions about this pumpkin biscotti recipe? Here are the answers to the most commonly asked questions for this recipe. 

I hope you enjoy these biscuits! I find that this biscotti is not overly sweet, and when you bite into the chocolate portion you instantly get a flavorful surge of the chocolate/pumpkin combination that is simply heavenly!

Pumpkin biscotti is easy to make and yields quite a few pieces, so be sure to share! I packaged up some in a Halloween or fall-themed gift basket.

More Pumpkin Recipes You Might Enjoy

Be sure to check out these other pumpkin recipes too!

• Gluten-Free Pumpkin Oatmeal Cookies
• Pumpkin Roll with Pecans
• Low Sugar Pumpkin Bread Recipe