When fall arrives, I like to get out my pumpkin recipes. This Pumpkin Chocolate Chip Biscotti is a new favorite to add to my collection. I especially like the addition of dipping the ends in almond bark or white chocolate. So yummy!
Pumpkin Biscotti is delightful with coffee or tea.
When temperatures begin to lower in the fall, I like to enjoy a cup or coffee or tea with a little snack, such as Chocolate Chip Pumpkin Bread, Shortbread, or Biscotti.
This recipe for Pumpkin Chocolate Chip Biscotti is so delicious. One of our grandsons just gobbles them up, with a roll of his eyes and a rub of his tummy! He loves them and always wants more. I do, too, but I try to refrain.
See more Biscotti or Pumpkin Recipes.
Ingredients for Pumpkin Chocolate Chip Biscotti
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Instructions For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until creamy. Beat in the large egg, and pumpkin puree.
In a small bowl, combine all-purpose flour, baking powder, ground cinnamon, salt, nutmeg, ground ginger, and cloves.
Gradually mix flour ingredients into the pumpkin mixture. Dough may be sticky. Next, add in the mini semi-sweet chocolate chips. Mix until incorporated.
Form the Biscotti
Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 4 inches wide, and about 3/4″ thick. Wet the end of an offset spatula, and smooth out the top and sides.
Alternately, you could also use a Biscotti Pan, and simply pat out the dough into the pan to the edges and then smooth the top to make even. I do not have one of these pans, although I do have one on my Christmas wish list! This one is made by USA brand.
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Bake for 25 minutes in a preheated oven. Remove the baking sheet from the oven. Reduce temperature to 325°F. Spray the log with water, spritzing the sides and top.
Spritzing the dough with water will soften the crust just enough to make slicing easier.
Wait five minutes, then transfer the log to a cutting board. Cut crosswise with a sharp knife into 1/2″ slices. (I like to use my Santoku knife to do this.) Place cookie slices on baking sheet standing up from the bottom edge, with space between each cookie.
Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and allow to set until cool.
Prepare the Almond Bark or White Chocolate
Once the biscotti has cooled, prepare the almond bark or white chocolate. Line a baking sheet with parchment or wax paper.
Place chunks for almond bark in a large microwave-safe bowl. Heat in microwave for 30 seconds at a time, stirring between sessions until melted and smooth.
I had almond bark in my pantry and no white chocolate, so that’s what I used. Almond bark is less expensive, may be used in candy making and drizzling on baked goods such as this. However, white chocolate will add a creamy cocoa butter taste to the biscotti, which would be lovely.
Place biscotti over bowl and dip or spread the melted almond bark on one end to cover. Shake excess coating off and set the biscotti on the prepared baking sheet.
Repeat with remaining biscotti until all have been coated. Allow to set completely before serving or storing.
Optionally, you may leave some or all of the biscotti plain, if desired. I found the coating paired quite deliciously with the pumpkin and chocolate chips.
Serve Pumpkin Chocolate Chip Biscotti on a pretty tray for a morning or afternoon snack or as a light dessert after an evening meal. Serve with hot tea or coffee. This recipe will make approximately 2 dozen cookies.
Store biscotti in a tightly covered container for up to 3 weeks or freeze in freezer bags or containers for up to 3 months.
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Pumpkin Chocolate Chip Biscotti
Ingredients
- 6 tablespoons butter room temperature
- 2/3 cups granulated sugar
- 1/2 cup pumpkin puree not pumpkin pie mix
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cloves
- 1/2 cup mini semi-sweet chocolate chips
- 12 oz almond bark or white chocolate melted, for dipping
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and granulated sugar until creamy. Beat in the large egg, and pumpkin puree.
- In a small bowl, combine all-purpose flour, baking powder, ground cinnamon, salt, nutmeg, ground ginger, and cloves.
- Gradually mix flour ingredients into the pumpkin mixture. Dough may be sticky. Next add in the mini semi-sweet chocolate chips. Mix just until incorporated.
- Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 4 inches wide, and about 3/4″ thick. Wet the end of an offset spatula, and smooth out the top and sides.
- Bake for 25 minutes in a preheated oven. Remove the baking sheet from the oven. Reduce oven temperature to 325°F. Spray the log with water, spritzing the sides and top.
- Wait five minutes, then carefully transfer the log to a cutting board. Cut crosswise with a sharp knife into 1/2″ slices. (I like to use my Santoku knife to do this.) Place cookie slices on baking sheet standing up from the bottom edge, with space between each cookie.
- Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and allow to set until cool.
- Once the biscotti has cooled, prepare the almond bark or white chocolate. Line a baking sheet with parchment or wax paper.
- Place chunks of almond bark in a large microwave-safe bowl. Heat in microwave for 30 second intervals, stirring until melted and smooth.
- Place biscotti over bowl and dip or spread the melted almond bark on one end to cover. Shake excess coating off and set the biscotti on the lined baking sheet.
- Repeat with remaining biscotti until all have been coated. Allow to set completely before serving or storing.
- Makes 2 dozen.
I hope you will enjoy this recipe as much as we do!