Pumpkin Biscotti
Pumpkin Biscotti cookies make the perfect Fall dessert or dunking into your morning coffee or tea. Drizzled with melted chocolate and packed with warm Fall flavors and spices.
Servings: 24 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1/2 cup salted butter melted and cooled
- 1/2 cup canned pumpkin purée
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 whole eggs
- 3/4 cup chocolate chips of choice (dark chocolate, milk chocolate, or white chocolate)
- 1 teaspoon coconut oil
Instructions
- In a medium mixing bowl whisk together the flour, baking powder, cinnamon, ginger, cloves, and nutmeg together.
- In a large bowl, whisk together the melted butter, pumpkin purée, sugar, and vanilla together. Add in the eggs one at a time until combined.
- Slowly combine the dry ingredients to the pumpkin mixture and stir together with a wooden spoon or electric hand mixer just until combined (the dough will be on the stickier side).
- Cover bowl with plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Divide the dough in half and use damp hands to form 2 10x4 inch long rectangular logs. Bake for 30 minutes, rotating half way through.
- Let logs cool for 15 minutes, then using a serrated knife or sharp knife, cut into 1/2 inch to 3/4 inch slices. Place cut-side down on the baking sheet and reduce oven temperature to 325 degrees F. Bake for 15-20 more minutes or until the edges start to turn a light golden brown. The longer you leave them in the oven, the crunchier they will be. Remove from the oven and let cool on a wire rack.
- Melt chocolate chips and coconut oil in 30 second intervals in the microwave until melted. Drizzle or dunk chocolate on one side of the cookie (optional). Let chocolate set and enjoy!