Pumpkin Biscotti Dipped in Chocolate - 3 Dozen

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Pumpkbisc - Biscotti
2.00 LBS
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Pumpkin Biscotti dipped in chocolate! These delicious biscuits are a little chewy in the middle with crunchy edges, which are perfect for dipping in tea or coffee.
Pumpkin Biscotti Dipped in Chocolate
Includes 3 Dozen:
Prep time
20 mins
Cook time
45 mins
Total time
1 hour 5 mins
Author: Sandra @ The Foodie Affair
Recipe type: Baked Goods - Cookies
Serves: 3½ dozen
  • 1½ cups white whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ tablespoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 1 stick (8 tablespoons), unsalted butter at room temperature
  • ¾ cup sugar (granulated, or sugar substitution of your choice. I used Xylitol)
  • 1 cup pumpkin puree
  • 2 eggs, large
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin seeds, shelled and divided
  • 1 cup chocolate melting chips
  1. Pre-heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together flours, baking powder, salt, pumpkin pie spice, cinnamon and set aside.
  3. In a medium bowl beat together butter and sugar until light and creamy. Stir in pumpkin puree and beat in eggs one at a time. Add vanilla.
  4. Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds.
  5. Divide the dough in half and put in the refrigerator for an hour.
  6. Shape each piece into a rectangle about 11" long, 4" wide and ½" thick. Place on prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10 minutes. With a serrated knife slice the dough into ½" slices. Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.
  7. For chocolate dipping:
  8. Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with remaining ¼ cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.
You may use all-purpose flour in place of the whole wheat flour. The total recipe should yield 3½ cups. If the dough is too sticky, add more flour a tablespoon at a time.
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