Name: Chocolate Dipped Pumpkin Biscotti
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10 biscotti
Cuisine: Italian
Ingredients: 42 grams unsalted butter; 100 grams granulated sugar; 1 tsp pumpkin pie spice; 0.5 tsp cinnamon; 1 tsp baking powder; 0.25 tsp salt; 85 grams pumpkin purée; 1 egg; 180 grams all-purpose flour; 75 grams chocolate; 0.5 tsp neutral oil; flaky sea salt

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Chocolate Dipped Pumpkin Biscotti

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Ingredients

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Instructions

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Biscotti

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, granulated sugar, pumpkin pie spice, cinnamon, baking powder, and salt and beat until fully combined.

Beat in the pumpkin purée and egg.

Then, mix the flour in until just combined.

Turn the dough out onto the prepared baking sheet and shape into a 10x3 inch loaf. Use a rubber spatula dipped in water to easily smooth out the top.

Bake the biscotti dough for 25 minutes.

Allow the biscotti to cool for 5 minutes, then cut 1 inch pieces diagonally with a cerated knife.

Turn the oven down to 325 degrees F and bake the biscotti for another 35 minutes, flipping them over half way through.

After 35 minutes, turn the oven off, crack the door open, and allow the biscotti to cool completely in the oven.

Chocolate Dip

Melt the chocolate and oil together in the microwave in 20 second intervals until fully melted and smooth.

Once the biscotti are completely cooled, dip each of them in chocolate and top with flaky sea salt, if desired.

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Tips & Tricks (5)

Chill Dough Before Slicing 🧊
Refrigerate the baked log for at least 30 minutes before slicing to prevent crumbling and ensure clean, uniform cuts for even baking on the second round.
Double-Bake for Perfect Texture ✨
After slicing, place biscotti cut-side down for the first 10 minutes, then flip to ensure both sides crisp evenly and develop that signature hard, dunking-ready texture.
Temper Chocolate for Professional Finish 🍫
Melt chocolate to 115°F, cool to 82°F, then reheat to 88°F for a glossy, snap-when-broken coating that sets beautifully without streaking or blooming.
Finish with Flaky Salt at the Right Moment ⏰
Sprinkle flaky sea salt on the chocolate within 30 seconds of dipping while it's still slightly tacky—this allows the salt to adhere perfectly and balance the sweetness.
Toast Spices Beforehand 🌶️
Warm your pumpkin pie spice and cinnamon in a dry skillet for 30 seconds before mixing into the dough to amplify their aromatic oils and deepen the flavor profile.