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Pumpkin Biscotti

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 -8


  • 4 tablespoons softened unsalted butter
  • 2/3 cups sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup pumpkin purée
  • 2 cups all-purpose flour
  • coarse white sparkling sugar for topping
  • 1 10 oz bag of dark chocolate chips
  • 1-2 tablespoon heavy cream


  • Preheat the oven to 350°F. Lightly grease baking sheet; set aside.
  • In a medium bowl, beat the softened butter, sugar, spices, baking powder, and salt
  • Add in the egg and pumpkin purée. With your mixer on a low speed, add the flour.
  • Mix until just combined.
  • Divide the dough in half. Place one half onto the greased baking sheet and shape it
  • into a 10" x 2 1/2" log. Repeat with second half of the dough. Make sure to pat
  • them into long rectangles. Smooth out the top and sides with yours hands. If the
  • dough is a little to sticky, add some flour to your hands.
  • Sprinkle the coarse white sparkling sugar on top of both logs.
  • Bake the dough for 25 minutes. Remove it from the oven and let sit 10 mins.
  • Starting at one end cut into 1-inch biscotti pieces working your way down. Repeat
  • with second log. Arrange each biscotti pieces on their sides.
  • Bake another 20-25 minutes. Remove from oven and place on a wire rack. Let cool completely before applying chocolate.
  • In a small bowl, add dark chocolate and 1 tablespoon heavy whipping cream.
  • Microwave for 30 seconds, stir with a rubber spatula. Microwave an additional 30
  • seconds, stir until melted through.
  • Dip the bottom ends of biscotti in the chocolate. Place upside down on a wire rack until hardened and set. If you’re having a hard time with your chocolate hardening, place in the refrigerate for roughly 30 minutes.
  • Enjoy! Biscotti will keep for 5-7 days in the refrigerator or an air tight container.