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!
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.