Name: Pumpkin Spice Chocolate Chip Biscotti
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Cooking spray -; 2 c. (240 g.) all-purpose flour -; 1 tsp. baking powder -; 1 tsp. pumpkin spice -; 1/2 tsp. kosher salt -; 1 large egg -; 3/4 c. (180 g.) pumpkin puree -; 1/4 c. (55 g.) packed light brown sugar -; 1/4 c. (50 g.) granulated sugar -; 1/4 c. (45 g.) mini chocolate chips -; Cinnamon sugar, for sprinkling -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Spice Chocolate Chip Biscotti

1. Cooking spray -

2. 2 c. (240 g.) all-purpose flour -

3. 1 tsp. baking powder -

4. 1 tsp. pumpkin spice -

5. 1/2 tsp. kosher salt -

6. 1 large egg -

7. 3/4 c. (180 g.) pumpkin puree -

8. 1/4 c. (55 g.) packed light brown sugar -

9. 1/4 c. (50 g.) granulated sugar -

10. 1/4 c. (45 g.) mini chocolate chips -

11. Cinnamon sugar, for sprinkling -

How to cook deliciously - Pumpkin Spice Chocolate Chip Biscotti

1. Stage

Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt.

2. Stage

In a large bowl, whisk egg, pumpkin puree, brown sugar, and granulated sugar until smooth. Add dry ingredients and stir with a rubber spatula until just a few dry streaks remain. Add chips and stir until just combined (dough will be slightly sticky).

3. Stage

Divide dough in half and place one-half on each prepared sheet. Slightly wet your hands or a rubber spatula and pat each half to a rectangle 10" long and 2" wide. Sprinkle tops with cinnamon sugar.

4. Stage

Bake until lightly golden and feels firm to the touch, 25 to 30 minutes. Let cool about 5 minutes.

5. Stage

Transfer to a cutting board. Using a serrated knife, cut into 3/4"-thick slices. Return to baking sheets cut side down.

6. Stage

Continue to bake biscotti, flipping halfway through, until cut sides are golden, centers feel dry, and there’s just a slight bounce in the center when pressed, 25 to 30 minutes. Let cool completely.

7. Stage

Make Ahead: Biscotti can be made 3 weeks ahead. Store in an airtight container at room temperature.