Description
Indulgent biscotti combining pumpkin spice and chocolate chips for a delightful fall treat.
Ingredients
Scale
- Cooking Spray
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Pumpkin Spice
- 1/2 tsp Kosher Salt
- 1 Large Egg
- 3/4 cup Pumpkin Puree
- 1/4 cup Packed Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 cup Mini Chocolate Chips
- Cinnamon Sugar, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper and spray lightly with cooking spray.
- In a medium bowl, whisk together flour, baking powder, pumpkin spice, and salt.
- In a larger bowl, whisk the egg, pumpkin puree, brown sugar, and granulated sugar until smooth.
- Carefully add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mini chocolate chips until mixed.
- Divide the dough into two halves, shape into rectangles about 10 inches long and 2 inches wide on the baking sheets.
- Sprinkle cinnamon sugar over the tops of the dough.
- Bake for 25 to 30 minutes, or until golden and firm.
- Allow to cool for 5 minutes, then slice into ¾ inch thick pieces.
- Return slices to baking sheets cut side down and bake for another 25 to 30 minutes, flipping halfway through.
- Let cool completely before enjoying.
Notes
Store in an airtight container for up to three weeks or freeze portions for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 90
- Sugar: 7g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg