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.

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 10 biscotti

Calories: 184 kcal per serving

Ingredients

42 grams - unsalted butter
100 grams - granulated sugar
1 tsp - pumpkin pie spice
½ tsp - cinnamon
1 tsp - baking powder
¼ tsp - salt
85 grams - pumpkin purée
1 - egg
180 grams - all-purpose flour
75 grams - chocolate
½ tsp - neutral oil
flaky sea salt

Instructions

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.
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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