In the world of cookies, when crispy faces off against chewy, 99 times out of 100, I’m choosing chewy. Chocolate chip cookies? I’ll take mine soft and crumb-free. Shortbread? Sign me up for tender and buttery. Perhaps that’s why biscotti and I have only recently become acquainted.
I could think of no better way to segue into crispy confections than with Pumpkin Pie Biscotti. These sliced sweets are loaded with three times the pumpkin power: pumpkin purée, pumpkin spice and pumpkin seeds. They’ve definitely got me on the biscotti bandwagon, one crispy, crunchy bite at a time. Coffee, tea, hot chocolate, spiked apple cider—beverages be warned: You’ll never go biscotti-less again.
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- 4 Tablespoons unsalted butter, softened
- 2/3 cup sugar
- 1 1/4 teaspoons pumpkin pie spice
- 3/4 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup canned pumpkin purée
- 2 cups all-purpose flour
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pumpkin seeds
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, pumpkin pie spice, cinnamon, baking powder and salt until smooth and creamy, about 2 minutes. Add the egg and pumpkin purée and continue beating. Add the flour and beat just until combined. (The dough will be very sticky.)
- Transfer the dough onto the prepared baking sheet and divide it in half. Shape each piece into two 10x2 1/2-inch logs then pat the logs into rectangles.
- Bake the biscotti for 25 minutes then remove it from the oven and allow it to cool for 5 minutes. Reduce the oven temperature to 325ºF.
- Transfer the biscotti to a cutting board and using a sharp knife, cut each rectangle into 12 slices at a diagonal. Return the biscotti to the baking sheet, standing them up on the bottom edge and spacing them about 1 inch apart.
- Return the biscotti to the oven and bake for an additional 25 minutes until golden and crispy. (The biscotti will still be soft in the centers.) Turn off the oven, crack open the oven door and let the biscotti cool in the oven. Once they are completely cool, remove the biscotti from the oven.
- Melt the chocolate in the microwave or a double boiler until smooth. Drizzle the biscotti with the chocolate then sprinkle them with the chopped pumpkin seeds. Let cool until the chocolate fully hardens. Serve or store in an air-tight container at room temperature.
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Recipe adapted from King Arthur Flour.
What size can of pumpkin?
Hi Carla! You’ll need 1/2 cup canned pumpkin purée so a 15 oz. can will work.
Excellent! Super easy. I doubled the pumpkin pie spice and used pecans because I didn’t have pumpkin seeds. Turned out great!
YUM! I’m so glad you enjoyed the recipe, Tanya!
It’s summer and I don’t care…I still made these A-gain! Yum!
Woohoo! Who says pumpkin is only for fall? I’m thrilled you’ve been enjoying the recipe, Dale!
I’ve made this twice already and have loved it! I have an amazing pic if you want. Thank you for posting this. This one is a keeper! I dipped the bottoms the first time and the second time I poured chocolate over the top.
Woohoo! Thrilled to read that, Dale :)
This is my first time making biscotti and it went so so well! It was delicious and super easy to make. The second I mentioned I made pumpkin biscotti I became a popular lady with my friends. So thank you! I should have made a double batch.
Love it! So glad you enjoyed the recipe, Becky :)
I made these this afternoon with one oops. 1/2 CAN of pumpkin instead of 1/2 CUP. Dough was really really sticky so when I re-read the recipe I found my mistake. But I pushed on. The dough was too sticky to make into two logs, so I made one log and baked original time. Still too soft so I did 10 mins more, perfect. After cooling for 5 mins I sliced into 1″ slices and re-baked at original temp and time, then another 10 mins and left to cool in the oven. Instead of the chocolate chips I had a bag of Hershey minis so I picked out all the dark chocolate bars (only had 7 left), chopped them up, melted and drizzled away. Perfect and they taste so yummy. Thank you for sharing.
So glad you enjoyed the recipe, Connie! And I love that you were able to be creative and turn your oops into a success!
I really loved this recipe ! May I feature it on my blog (of course with full credits given to you, and a link to your website)? ~ let me know :)
Hi Meg – You’re welcome to include a photo with a link back here or to re-write the method of prep.
I’m with you. I’ll go for a soft, chewy cookie every time. But these look divine. I believe my hot chocolate is requesting a new dance partner :)
I love biscotti with all its extra-crunchy goodness! And this pumpkin version looks irresistible!
Love that finish of chocolate and pumpkin seeds!
I kid you not, homemade biscotti are the only way I like biscotti, and I have to be the one making them. Or you, you can make me biscotti anytime, specifically this recipe! These are perfect.
I’m biscotti-obsessed right now after recently making some savory ones. These look perfect for a fall morning or evenign with coffee!
I adore biscotti! These are gorgeous!
These look great, Kelly! Perfect for holiday snacking!