Servings
Font
Back
5.0 from 33 votes

Pumpkin Biscotti Dipped in Chocolate

A delicious twist from traditional crunch Italian cookies. Chewy in the middle with crunchy edges, these biscuits are perfect for dipping in tea or coffee. Top with melted chocolate and pumpkin seeds.

Prep Time
15 mins
Servings: 3 1/2 dozen
Calories: 108 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter unsalted at room temperature
  • 3/4 cup sugar granulated, or sugar substitution of your choice. I use Truvia Baking Blend
  • 3/4 cup pumpkin puree
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin seeds shelled and divided
  • 1 cup Chocolate Melting Chips

Instructions

    Cup of Yum
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together flours, baking powder, salt, pumpkin pie spice, cinnamon and set aside.
  3. In a medium bowl beat together butter and sugar until light and creamy. Stir in pumpkin puree and beat in eggs one at a time. Add vanilla.
  4. Mix the dry and wet ingredients together forming the dough. Stir in the pumpkin seeds.
  5. Divide the dough in half and put in the refrigerator for an hour.
  6. Shape each piece into a rectangle about 11" long, 4" wide, and 1/2" thick. Place on the prepared baking sheet and bake for 30 minutes. Remove from oven and let cool for 10-15 minutes. With a serrated knife slice the dough into 1/2" slices. You can also slice on a diagonal. Place the pieces upright and bake for about 25 minutes. Remove from oven and let cool.
For chocolate dipping:
  1. Melt 1 cup of chocolate according to packaged directions. Dip half of the biscuit into the chocolate and sprinkle with remaining 1/4 cup of pumpkin seeds. Place on parchment lined baking sheets and let chocolate set.

Notes

  • You may use all-purpose flour in place of the whole wheat flour. The total recipe should yield 3 1/2 cups. If the dough is too sticky, add more flour a tablespoon at a time.

Nutrition Information

Serving 1biscuit Calories 108kcal (5%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 16mg (5%) Sodium 60mg (3%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 31/2 dozen

Amount Per Serving

Calories 108

% Daily Value*

Serving 1biscuit
Calories 108kcal 5%
Carbohydrates 16g 5%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Cholesterol 16mg 5%
Sodium 60mg 3%
Fiber 1g 4%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.