Pumpkin Biscotti Dipped in Chocolate
Pumpkin Biscotti dipped in chocolate! These delicious biscuits are a little chewy in the middle with crunchy edges, which are perfect for dipping in tea or coffee.
Baking rebel here! Traditional Italian biscotti biscuits never have pumpkin puree, seeds or whole wheat flour in the dough, but since I am an official recipe tweaker I can be as creative as my thoughts and tastebuds want!
I’m usually a rule follower and I always play nicely, but when it comes to experimenting in the kitchen I just can’t help trying different ingredients!
Sometimes my attempt results in flops, which promptly goes in the trash, and other times I’m rewarded with baked yummies that should go straight to a bakery shop!
These tasty biscuits are dense with a little bit of a chewy texture (thanks to the butter).
No need to be afraid that you might break a tooth when you bite into these, but they are still crispy enough to dip them in a cup of coffee or tea if you would like.
If you prefer the super crunchy texture, then you’ll need to dry out the biscuits more by cooking them longer.
I dipped the biscotti in Ghirardelli chocolate melting chips. The biscuits aren’t 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!
Biscotti is easy to make and yields quite a few pieces, so be sure to share! I packaged up some for Ashley and Michael (the BF) in a Halloween gift basket that I gave them.
They were so cute, counting each biscotti in the packages ensuring they were even-Stephen! Of course I make sure they each had the same amount!! 🙂
Pumpkin Biscotti Dipped in Chocolate
- 1 1/2 cups white whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 stick 8 tablespoons, unsalted butter at room temperature
- 3/4 cup sugar granulated, or sugar substitution of your choice. I used Xylitol
- 1 cup pumpkin puree
- 2 eggs large
- 2 teaspoons vanilla extract
- 1 cup pumpkin seeds shelled and divided
- 1 cup chocolate melting chips
- Pre-heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together flours, baking powder, salt, pumpkin pie spice, cinnamon and set aside.
- 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 vanilla.
- Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds.
- Divide the dough in half and put in the refrigerator for an hour.
- Shape each piece into a rectangle about 11" long, 4" wide and 1/2" thick. Place on prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10 minutes. With a serrated knife slice the dough into 1/2" slices. Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.
For chocolate dipping:
- Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with remaining 1/4 cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Pumpkin Biscotti Dipped in Chocolate sounds like my kind of treat! Thanks for sharing a delicious Pumpkin recipe!
I was savoring a few of these to enjoy with my coffee. Nothing better than a little bit of pumpkin and chocolate in the morning 🙂
I like how these turned out a little chewy in the middle. Sometimes biscotti can be too crunchy for me. Your photos are just beautiful!
I’m with you, Marion, the hard as rock biscotti doesn’t cut it for me! Thank you for the sweet compliment 🙂
These biscotti look wonderful. I just need a cup of coffee to dunk them in 🙂
Dunking biscotti is the funnest part for sure! Gotta go for the whole biscotti eating experience 🙂
These looks amazing – I love the idea of packaging them as gifts too. That would be a great hostess gift to go with some homemade jam!
I really enjoy packaging up food items for gifts. Biscotti can fit nicely with a variety of different items. Wouldn’t a tea cup be pretty too?!
I have never made my own biscotti. Definitely will try making it now. The pumpkin and Chocolate combination is enough to make me drool.
I’ve only made biscotti a couple of times, and I was thrilled with the results on both occasions.
These biscotti look so pretty!! I think it’s time I made some.
I hope you give these a try, Maureen!
What a delicious combination! I love the pumpkin seeds on the chocolate, great touch! 🙂
I was so thrilled to find seeded pumpkin seeds. I just had to find something yummy to make with them!
I love biscotti and I love pumpkin – these look like such a treat! …And your photos look amazing too!
Thank you, Erica! I love the taste of these, but noticed that a few that were left were only half eaten…the part with the chocolate of course! lol, my son has his priorities in check 😉
These looks delicious! Want to send a few my way for my morning coffee tomorrow? 😉
Biscotti goes perfectly with coffee. They’re on the way! 😉
These look super yummy! I’ve made biscotti several times but never pumpkin flavor. Yum! Must try!
Since we are fully into pumpkin season, it just seemed timely!
Wow, this biscotti looks amazing (and quite dangerous). I love tweaking recipes as well!
Now that is a way to start the day. It is kind of like breakfast after all there is “wheat flour” and pumpkin so that is almost healthy. Perfect with a cup of tea or coffee or mug of hot cocoa for the kids.
Right? Pumpkin has lots of fiber and I only dipped half of the biscotti in chocolate. Definitely can pass for breakfast 😉