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Pumpkin Biscotti with Chocolate Chips & Pecans

Pumpkin Biscotti with Chocolate Chips & Pecans

This Pumpkin Biscotti is made for crisp fall mornings and cozy afternoons. Pumpkin and pumpkin pie spice bring warm seasonal flavor, while chocolate chips and chopped pecans add little bites of richness and crunch. A chocolate drizzle makes these twice-baked cookies extra special for dipping into coffee or hot chocolate.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Italian-American
Servings 16 biscotti
Calories 190 kcal

Equipment

  • Large mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper
  • Sharp non-serrated knife
  • Microwave-safe bowl or double boiler

Ingredients
  

  • 1 cup granulated sugar
  • ⅓ cup unsalted butter softened
  • 1 large egg
  • 2 tablespoons water
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup semisweet chocolate chips
  • ½ cup finely chopped pecans
  • ½ cup chocolate chips for drizzling

Instructions
 

  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Beat butter and sugar until slightly fluffy.
    Beat butter and sugar until slightly fluffy
  • Add pumpkin, egg, vanilla, and water and mix until combined.
    Add pumpkin, egg, vanilla, and water and mix until combined.
  • Whisk flour, baking powder, pumpkin pie spice, and salt separately.
    Whisk flour, baking powder, pumpkin pie spice, and salt separately
  • Gradually add the dry ingredients to the pumpkin mixture and mix just until incorporated.
  • Chop pecans.
  • Fold in the chocolate chips and chopped pecans.
    Fold in the chocolate chips and chopped pecans
  • Divide dough in half and shape into two rectangles about 3 inches wide and 9–10 inches long on the prepared baking sheet.
    Divide dough in half and shape into two rectangles about 3 inches wide and 9–10 inches long on the prepared baking sheet
  • Bake for 20–25 minutes.
  • Remove from the oven and cool for 10 minutes.
    Remove from the oven and cool for 10 minutes.
  • Using a sharp, non-serrated knife, cut each log into 1–1½-inch slices.
    Using a sharp, non-serrated knife, cut each log into 1–1½-inch slices
  • Place the slices cut-side down on the baking sheet.
    Place the slices cut-side down on the baking sheet
  • Bake for another 10–15 minutes, until lightly browned and crisp. Cool completely.
    Bake for another 10–15 minutes, until lightly browned and crisp
  • Melt the remaining chocolate and drizzle over the cooled biscotti.
    Melt the remaining chocolate and drizzle over the cooled biscotti
  • Let the chocolate set and serve.
    Pumpkin Biscotti with Chocolate Chips & Pecans

Notes

  • Chill the dough: If the dough is too sticky to shape, refrigerate it for 30–60 minutes before forming the logs.
  • Don't skip the second bake: This is what gives biscotti its signature crisp texture.
  • For crunchier biscotti: Bake the sliced pieces a few extra minutes on each side.
  • Chocolate: Semisweet chocolate balances the sweetness, while milk chocolate makes them more indulgent.
Keyword pumpkin biscotti