Pumpkin Chocolate Chip Biscotti


Pumpkin meets Italy with pumpkin biscotti studded with semisweet chocolate chips – a perfect companion to dunk in your coffee.

Pumpkin Chocolate Chip Biscotti | www.chocolatemoosey.com

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.

Pumpkin Chocolate Chip Biscotti | www.chocolatemoosey.com

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 Chocolate Chip Biscotti | www.chocolatemoosey.com

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.

Yields 12

Pumpkin Chocolate Chip Biscotti
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2 + 3/4 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground clove
1/8 teaspoon salt
2 eggs
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup semisweet chocolate chips


  1. Preheat the oven to 350F. Line one cookie sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
  3. 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.
  4. 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.
  5. 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
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  1. I love a good biscotti recipe and this twist with pumpkin sounds delicious! I’m sure I couldn’t eat just one.

  2. These look great! I need to add them to my Xmas cookie tray.

  3. Pumpkin meets Italy…hehe, I love that! These look delicious. Perfect to go with coffee in the morning. :)

  4. yum! Chocolate Biscotti!!

  5. Oh Carla, these look awesome! I love biscotti, especially since it gives me an excuse to eat cookies early in the morning :) And I like that these are chewier- those tooth busting ones at so many coffee shops are not my jam!

  6. ooooooh love how faaancy these beauties are! yay biscotti (with chocolate!)

  7. These look delicious! It’s about time to get in the kitchen and make some more yummy biscotti!

  8. Cheryl illinois says:

    I will use cinnamon chips in place of chocolate as I do not like to mix chocolate with pumpkin. However, I am a little confused about the directions. Do you take them OUT of the oven for 15 minutes to cool and then turn it down to 300 for the second baking?

    • Take them out to cool on the counter for 15 minutes while you wait for the oven to cool down to 300F. I will edit the recipe to clarify since I see how it is confusing. And I think the cinnamon chips will make a great substitution!

  9. Oh, yeah. I love the idea of a pumpkin biscotti…especially with the addition of chocolate chips!

  10. This is such a great treat for me. I love biscotti and I love pumpkin!

  11. How do you prepare the ginger?

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