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Pumpkin Biscotti

This Pumpkin Biscotti is perfect with your morning coffee! Super easy to mix up and bake - be ready to make a batch to give away!
Course Dessert
Cuisine American
Keyword pumpkin biscotti recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 18 biscotti
Calories 335kcal

Ingredients

  • 1 cup butter melted and cooled
  • 4 eggs
  • 1/2 tsp vanilla
  • 1/2 tsp pumpkin pie spice
  • 2 14 oz boxes pumpkin quick bread mix
  • 1/4 cup flour
  • 1 cup chocolate chips divided

Instructions

  • Whisk together melted butter, eggs, and vanilla in a large mixing bowl.
  • Gently stir in pumpkin pie spice, quick bread mixes, and flour. Stir in 1/2 cup chocolate chips.
  • Turn dough out onto the counter and knead for a few minutes. Halve the dough and pat each out into an oval on a greased cookie sheet.
  • Bake at 350 degrees for 35 minutes or until the edges are getting brown. Cool on stovetop for 20 minutes.
  • Slice each oval into long strips. Place biscotti, cut side down, back onto the cookie sheet.
  • Bake an additional 15 minutes at 350 degrees. Cool cookies completely.
  • Place remaining 1/2 cup chocolate chips into a microwave safe bowl. Microwave at 20 second intervals until chocolate is melted.
  • Drizzle over cooled biscotti. Allow chocolate to harden before storing or serving.

Nutrition

Calories: 335kcal | Carbohydrates: 43g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 307mg | Potassium: 17mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1580IU | Vitamin C: 1.9mg | Calcium: 51mg | Iron: 1.5mg