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Chocolate Dipped Pumpkin Biscotti
These unique cookies are made with just 8 ingredients: flour, pumpkin purée, egg, butter, sugar, pumpkin pie spice, cinnamon, and baking powder. The dough comes together very quickly, and they only require a little bit of patience during the bake time. I love how these hard cookies become soft when they're dipped in coffee, and the flavors are only amplified.
Ingredients
Biscotti
Chocolate Dip
Instructions
Biscotti
- Step 1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Step 2
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.
- Step 3
Beat in the pumpkin purée and egg.
- Step 4
Then, mix the flour in until just combined.
- Step 5
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.
- Step 6
Bake the biscotti dough for 25 minutes.
- Step 7
Allow the biscotti to cool for 5 minutes, then cut 1 inch pieces diagonally with a cerated knife.
- Step 8
Turn the oven down to 325 degrees F and bake the biscotti for another 35 minutes, flipping them over half way through.
- Step 9
After 35 minutes, turn the oven off, crack the door open, and allow the biscotti to cool completely in the oven.
Chocolate Dip
- Step 10
Melt the chocolate and oil together in the microwave in 20 second intervals until fully melted and smooth.
- Step 11
Once the biscotti are completely cooled, dip each of them in chocolate and top with flaky sea salt, if desired.
Tips & Tricks
Per serving
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