I love any type of biscotti, but this pumpkin biscotti seems made for fall. It’s stuffed full of chocolate chips and pecan bits, with a drizzle of chocolate over the top. It’s perfect for dipping in hot chocolate or in your morning mug of coffee, and it would be tasty for your Thanksgiving buffet too!
Pumpkin Biscotti
(loosely adapted from Sweet Pea Baking Co)
1 cup granulated Sugar
1/3 cup Butter
1 Egg
2 tablespoons Water
1/2 cup Pumpkin Puree
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Salt
1/2 cup Semi Sweet Chocolate Chips
1/2 cup chopped Pecans
Chocolate for drizzle
Preheat oven to 375 degrees.
Beat your butter and sugar together, until slightly fluffy.
Add pumpkin and beat again until combined.
Add your vanilla, egg, and water and beat until well combined.
In a separate bowl, mix together your flour, baking powder, spice and salt. 
Add flour mixture into pumpkin mix. Mix just until incorporated. 
Chop your pecans…..
into very small bite size pieces. Add your chocolate chips….. 
and mix together. Lots of times I will make cookie dough the night before I cook it. That is what I did here. I made the dough, refrigerated it over night, took it out in the morning, let it get soft, and then added the pecans and chocolate chips. 
Place the dough on a baking sheet covered with parchment paper. Make two even rectangles of dough, about 3″ wide and about 9″ or 10″ long. I like to wear gloves when I do this because the dough tends to stick to my fingers. 
Bake in your oven for 20-25 minutes.
Remove from the oven and let cool for 10 minutes.
Cut each log into slices 1″ to 1 1/2″ wide. When you cut the biscotti pieces, use a knife that is not serrated. It will give you nice smooth pieces. 
Place your pieces back onto your baking sheet. You can use the same piece of parchment. 
Bake in the oven for another 10-15 minutes or until lightly browned. Let cool. 
Drizzle chocolate over each piece of biscotti. Let dry. 
Enjoy!
I originally saw this recipe on EVERYDAYDISH.TV.
The original recipe was made by Kate Marggraf, of
Sweet Pea Baking Company of Portland Oregan.
The bakery is a vegan bakery, and the recipe was a vegan recipe, but I changed it to suit this blog. Thanks for joining me!