Pumpkin meets Italy with pumpkin biscotti studded with semisweet chocolate chips – a perfect companion to dunk in your coffee.
It’s Day 3 of Cookie Week on Chocolate Moosey! In case you missed the details on Monday,, Cookie Week is a week full of cookie recipes hosted by Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic to get you ready for the holiday with over 20 bloggers posting every type you can possibly imagine, including treats for your furry friends. Be sure to follow our Pinterest board for recipes all in one place. We are also giving away fabulous baking-related prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar. Visit Monday’s post to enter the giveaway.
My final recipe for Cookie Week is Pumpkin Chocolate Chip Biscotti. I love pairing pumpkin and chocolate chips together; it just tastes so natural. Or maybe because I’m chocolate chip obsessed. Either way, I couldn’t stop eating these. Usually when I take goodies into work, I‘m done eating them, but for whatever reason, I couldn’t put the biscotti down. This isn’t how it’s supposed to work! I give food to my coworkers so I don’t hog them down. Whether you make these for a coffee date or keep a batch for yourself, you’re not going to want to skip this recipe.
Biscotti is a twice baked cookie. Even though traditional biscotti is so crunchy that it’s almost hard to take a bite, these pumpkin biscotti are still slightly chewy, and I’m ok with that. For biscotti purists, you may disagree, but for the rest of you, no need to hurt your teeth. Little bit of warning – this dough will be sticky. I increased the amount of flour slightly from the original recipe but didn’t want to add too much. Just make sure you flour your hands and surface. Once you knead the dough, you can then transfer it to parchment paper to finish shaping.
Pumpkin biscotti is great to mail as gifts because the cookies are sturdy enough and still taste great after a week. To learn more about mailing Christmas cookies, check out my tips from last year.
- Preheat the oven to 350F. Line one cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
- In another large bowl, beat together the eggs, pumpkin, and vanilla until smooth. Gradually beat in the flour until incorporated then stir in the chocolate chips.
- On a floured surface with floured hands, lightly knead the dough. Place the dough on the parchment paper and pat out into a log that is roughly 15 to 20 inches by 5 to 6 inches, no more than 1/2 inch high. If dough is too sticky, add a little bit more flour. Bake 22-25 minutes or until brown, set on the edges, and center is firm. Remove the cookies from the oven. Turn the oven down to 300F.
- Cool the cookies for 15 minutes then with a serrated knife, cut into 3/4 inch wide pieces. Place cut side down back onto the cookie sheet and bake an additional 15-20 minutes until firm. Cool completely.
Source: Adapted from Simply Recipes
If you liked this Pumpkin Chocolate Chip Biscotti recipe, you may also like these:
- Pumpkin Chocolate Chip or Raisin Cookies<
- Soft Pumpkin Sugar Cookies with Cinnamon Frosting
- Pumpkin Cookie Dough Dip
Here are more cookie recipe ideas from other bloggers participating in cookie week:
- Bacon & Parsley Puppy Treats by Omeletta
- Cinnamon Chip Snickerdoodles by In The Kitchen With KP
- Coconut Chai Chocolate Chip Cookies by Beyond Frosting
- Flourless Fluffernutter Thumbprint Cookies from Cupcakes & Kale Chips
- Ginger Cookies by Total Noms
- Homemade Funfetti Cookies by i heart eating
- Linzer Cookies from Jen’s Favorite Cookies
- Peanut Butter Hazelnut Cookies by Love and Confections
- Peanut Butter Pinwheels by Frugal Antics of a Harried Homemaker
- Peppermint Meringue Pillow Cookies by It’s Yummi!
- Oatmeal Rum Raisin Cookies by The Girl In The Little Red Kitchen
- Samoa Macaroons by 52 Kitchen Adventures
Be sure to check out Day 1 of Cookie Week for your chance to win one of four prizes from our sponsors!