Prep Time: 10 mins. Cook Time: 60 mins Total Time: 70mins Yield: 14-16 biscotti
These pumpkin biscotti are the perfect smashup of fall and Italian dessert. Their crunchiness is great for dunking and dipping in your favorite hot drink. For extra fall flavors, try a fall flavored coffee or tea!
Oh, pumpkin. You either love it or hate it. It’s the food that symbolizes that fall is coming. When you start seeing pumpkin everything, you know the temperatures are going to be getting cooler, the air crisper and the leaves are going to start changing. With the cooler weather, comes cravings for warm drinks- coffee, tea, pumpkin spiced drinks, etc. These pumpkin chocolate chip biscotti are the ultimate pair to those fall inspired warm drinks, and the perfect treat to dunk and dip them in.
These pumpkin chocolate chip biscotti are wonderfully crunchy and not overly sweet which makes them great to enjoy anytime throughout the day. Who wouldn’t want cookies for breakfast? I even like to enjoy them after my lunch or dinner when I want some type of dessert, but something not too sweet.
I’ve dipped and drizzled these biscotti’s in melted Hu chocolate bars, but feel free to skip that step and leave them as is.
Ingredients:
Pumpkin- not only does this add flavor, but it’s also used as a binder in the biscotti to replace any eggs or flax eggs. Make sure to use 100% pumpkin and not pumpkin pie filling.
Coconut Sugar– provides sweetness and flavor. Can also sub granulated cane sugar.
Melted Coconut Oil– I prefer to use naturally refined coconut oil so that there is no coconut taste or smell.
Pure Vanilla Extract– I love and use this pure vanilla extract. The Madagascar is a serious game changer in any recipe.
Oat Flour- I make my own by blending these Trader Joe’s Gluten Free Rolled Oats until it reaches a super fine consistency.
Tapioca Flour– a gluten free starch that helps bind and adds crispness. Aka helps these gluten free biscotti get an extra crunch!
Baking Powder
Salt
Cinnamon (or Nutmeg and Cloves)- if you are allergic to cinnamon like I am or are not a fan of cinnamon you can sub nutmeg and cloves to achieve a similar “pumpkin spice” flavor.
Mini Chocolate Chips- I use dairy free chocolate chips and love these enjoy life mini chocolate chips. Not only are they cute and taste great, they’re free of the common 14 allergies!
How to make:
Combine
Combine all wet ingredients in a medium bowl.
Add
Add the dry ingredients and mix together on top of wet ingredients and then mix into wet ingredients until well incorporated.
Add-In
Next, add the mini chocolate chips and fold into the batter.
Line
Line a cookie sheet with parchment paper.
Transfer
Using a spatula transfer the batter onto the lined cookie sheet.
Shape
Shape the batter into a log that is about 12-14 inches long and about half inch high.
Bake
Bake the log according to the directions in the recipe card below.
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Pumpkin Chocolate Chip Biscotti
Course: Breakfast, Dessert, Snacks14-16
servings10
minutes1
hour1
hour10
minutesThese pumpkin biscotti are the perfect smashup of fall and Italian dessert. Their crunchiness is great for dunking and dipping in your favorite hot drink. For extra fall flavors, try a fall flavored coffee or tea!
Ingredients
- Wet Ingredients
3/4 cup coconut sugar
1/3 cup melted coconut oil
1/2 cup canned pumpkin
1 teaspoon pure vanilla extract
- Dry Ingredients
2 1/4 cup oat flour
2 Tablespoons tapioca flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
- Add-Ins
1/3 cup mini chocolate chips
- Chocolate Drizzle
2 teaspoons coconut oil
Directions
- Preheat oven to 350 degrees.
- Line a 9×13 cookie sheet with parchment paper.
- Combine wet ingredients together in a medium bowl.
- Add the dry ingredients to the top of the wet ingredients. Stir together dry ingredients on top and then mix into the wet ingredients until well incorporated.
- Add the mini chocolate chips and fold into the batter.
- Transfer the batter to the lined cookie sheet. Form the batter into a log shape (pictured above). It should measure 12-14″ long and half inch high.
- Bake in the over for 30 mins.
- Take the log out of the oven and let sit for 5 mins. Take a long knife and slice into 1/2″-1″ slices. Roll each slice onto its side and stagger each slice up and down on the sheet (pictured above) to maximize space on the cookie sheet. Bake for 15 mins.
- Take the cookie sheet out of the oven and flip the biscotti slices onto their other side. Bake for another 15 minutes.
- Let cool all the way. As they cool they will get crunchy and crispen up.
- If you would like to dunk or drizzle these pumpkin chocolate chip biscotti in chocolate, melt the Hu chocolate bars and coconut oil in a microwave safe dish. Microwave the chocolate in 30 second intervals to ensure it does not burn, stirring after each time.
- Dunk the cooled biscottis in the chocolate about halfway up the slice. You may use a spoon to help with this if your chocolate level is not deep enough. Place back on the parchment lined cookie sheet. To drizzle: Leave the biscotti slices on the sheet. Take a fork, knife or mini spatula and dip it in the chocolate. Hold it over the slice you wish to drizzle and move your arm up and down horizontally while moving it left to right. Once you run out of chocolate, repeat the steps until you’ve drizzled all slices you wish to have a chocolate drizzle.
- Place the chocolate dunked and drizzled biscotti in the fridge for 15 minutes so that the chocolate hardens up. Once hard, take out and enjoy!
Notes
- To store: Store in an airtight container on the counter for up to 3 days and in the refrigerator for up to 5 days. Can be stored in the freezer for up to 2 months in an airtight container. Defrost on the countertop from the freezer so that the chocolate does not melt.
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