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!! 🙂
- 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.
You may use all-purpose flour in place of the whole wheat flour. The total recipe should yield 3 1/2 cups. If the dough is too sticky, add more flour a tablespoon at a time.
Serving Size:1 biscuit
Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 60mgCarbohydrates: 16gFiber: 1gSugar: 6gProtein: 2g