These pumpkin biscotti are packed with pumpkin flavour and dipped in chocolate. They are crispy but not hard, perfect for dipping into coffee or hot chocolate. The biscotti are easy to make – all you need is a large bowl and a wire whisk. No electric mixer needed! You probably have everything you need to make this recipe in your pantry anyways!
Why you will LOVE this recipe:
- Pumpkin: Spiced and packed with pumpkin flavour. They’re the perfect mashup for fall and the holidays!
- Chocolate: Nothing more indulgent and classy than dipping the biscotti into a rich chocolate. I used semi sweet chocolate chips but you can easily swap them for dark chocolate.
- Easy to make: This is a one bowl recipe that only needs a wire whisk to put together! They hardest part is waiting for them to bake
- Texture: They’re crisp without being hard, and have such an addictive crunch! They’re perfect for dipping into your favourite drink.
- Make ahead: Biscotti is the perfect make ahead cookie recipe! Bake them the night before and leave in the oven overnight to cool. Dip the day of serving.
How do you bake biscotti?
Biscotti means twice baked. So it’s baked once in the form of a loaf and then cut into slices and baked again.
It’s way easier to make than it looks! Once the dough is mixed together, it’s shaped into a loaf. It’s baked just until a toothpick inserted into the center comes out clean (about 25 minutes).
Once it’s baked through and cool enough to touch, the loaf needs to be sliced. Arrange the pumpkin biscotti slices cut side down and bake again at a lower oven temperature for 30-40 minutes, until crisp and slightly golden. As they cool, they will continue to crisp up.
Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!
Butter: Use a good quality real butter for the best results. The butter helps give the biscotti a crisp texture.
Pumpkin puree: I used canned 100% pumpkin puree in this recipe. Do not use pumpkin pie filling. If you use homemade pumpkin puree then make sure it is very thick – like a very thick Greek yogurt. Strain through a cheesecloth or reduce on the stovetop to get a thick consistency.
Pumpkin spice: Use a premixed pumpkin spice mix or make your own.
All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
Step by step
Step 1 – Wet ingredients. Combine wet ingredients and sugar in a large bowl and whisk until completely smooth.
Step 2 – Dry ingredients. Sift dry ingredients right into the bowl and fold to form a dough.
Step 3 – Shape and bake. Shape the dough into a long loaf on a parchment lined baking sheet. Bake until a toothpick inserted in the center comes out clean – about 25 minutes.
Step 4 – Cut into slices and toast. Let the loaf cool for about 10 minutes before cutting ito 3/4″ slices. Arrange them on the same baking sheet cut side down and bake for 30-40 minutes or until edges are slightly golden. They will crisp up even more as they cool.
Step 5 – Dip in chocolate. Melt the chocolate and butter in a double boiler. Dip one end of each cooled pumpkin biscotti and sprinkle with chopped nuts.
Chocolate covered biscotti will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. The longer they sit the softer they will typically become.
You can dip or drizzle the biscotti with your prefered chocolate (white, dark, milk…) or even melted butterscotch chips or caramel (like a caramel apple). If drizzling is easier for you, then drizzle instead of dipping.
The biscotti won’t be completely crisp coming out of the oven. It will typically crisp up even more as it cools. You know it is ready when the edges are slightly golden.
Biscotti is the perfect dipping cookie for coffee, hot chocolate, or tea. They absorb the drink well while maintaining their structure.
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Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below!
- Cookie sheet
- parchment paper
- ⅓ cup unsalted butter melted
- 2 large eggs room temperature
- ⅓ cup granulated sugar
- ⅓ cup brown sugar packed
- ⅛ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ½ cup pumpkin puree
- 2 ½ cups all purpose flour 300g
- 1 ½ teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon ground
- 1 cup chocolate chips semisweet, milk, or white
- 1/2 teaspoon butter or refined coconut oil
- 3 tablespoons pecans or walnuts toasted and chopped
- Preheat oven to 355°F (180°C). Line 1 large or 2 smaller cookie sheets with parchment paper.
- Combine melted butter, eggs, sugars, salt, and vanilla extract in a large bowl. Whisk until well combined and slightly thickened. Add pumpkin and whisk until combined.⅓ cup unsalted butter, 2 large eggs, ⅓ cup granulated sugar, ⅓ cup brown sugar, ⅛ teaspoon sea salt, 1 teaspoon pure vanilla extract, ½ cup pumpkin puree
- Sift flour, baking powder, pumpkin spice, and cinnamon, right into the same bowl. Fold well with a rubber spatula to form a dough. Stop folding as soon as no more dry streaks remain.2 ½ cups all purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon pumpkin spice, 1/2 teaspoon cinnamon
- Form the dough into one large or two smaller loaves on parchment lined baking sheets. Use a rubber spatula and/or wet fingers to smooth the log.
- Bake in preheated oven for 25-27 minutes, or until toothpick inserted into the center of the log comes out clean. Remove and let cool for 10 minutes. Lower oven temperature to 340°F (170°C).
- Cut loaf into ¾” slices on a slight angle. Arrange cut side down onto the same baking sheet as before. Bake for 30-40 minutes, flipping at 15 minutes. Crack open the oven door and leave inside to cool overnight or take them out of the oven to cool.
- Find a medium saucepan and a heat safe bowl that fits on top. Add 1” of water to the pan and bring to a simmer.
- In the heat safe bowl, combine the chocolate chips and butter. Place on top of the simmering pan and stir until melted and smooth.1 cup chocolate chips, 1/2 teaspoon butter or refined coconut oil
- Pour melted chocolate into a glass for easier dipping. Dip one end of the cooled pumpkin biscotti into the chocolate one at a time, arranging them back onto the baking sheet. Sprinkle with chopped pecans.3 tablespoons pecans or walnuts
- Place tray of dipped biscotti into the freezer for 10 minutes to set the chocolate. Serve!