Pumpkin Chocolate Chip Biscotti
Might as well make it pumpkin Monday. Last Monday, pumpkin muffin. Today, biscotti. Next Monday, pumpkin roll!
On Saturday I saw my aunt who mentioned she’d had some of these and was dying to find a recipe that used whole wheat flour. I did some searching around for a base recipe and then made changes and I am very happy with what turned out. I will DEFinitely be making these again, VERY soon.
Typically, biscotti are a healthier cookie as they don’t use a lot of fat. Now as the cookie has been “Americanized” you will sometimes find a recipe with a whole stick of butter or a cup of oil! The ones I made are more traditional, in that we will only use two tbsp. of canola oil – the moisture from the pumpkin alleviates the need for extra fat. These are easy to make and I won’t lie… there are only three left in the tupperware and I made them yesterday. NO I didn’t eat them all myself, but I probably could have.
Also, I added bittersweet chocolate as I think it pairs so well with pumpkin. You could sub pecans or any nut you like. You could also sub cinnamon chips, if you ever find them at the store (which I rarely can), as they’d be really yummy.
Lastly, you will notice this recipe uses cinnamon, nutmeg, cloves and ginger. If you have to go buy these, I have a tip. Pumpkin Pie Spice is a blend of these spices, so just buy that instead. You could find it at Trader Joe’s for like, two bucks. You probably have cinnamon so I would do 1 tsp. cinnamon and 1 tsp. pumpkin pie spice in place of the spices used in the recipe.
Pumpkin Chocolate Chip Biscotti
Makes about 40
1 1/2 c. all purpose flour
1 c. whole wheat flour
1 c. sugar
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ground cloves
pinch ground ginger
1/4 tsp. salt
2 eggs
1/2 c. pureed pure pumpkin
1 tsp. vanilla
2 tbsp. canola oil
3/4 c. dark chocolate chunks or chips
1. Preheat oven to 350 degrees.
2. Sift dry ingredients (flours, sugar, spices, baking powder, salt) into a large bowl.
3. Whisk eggs, pumpkin, vanilla and oil until smoothly combined in a medium bowl.
4. Stir wet ingredients into dry ingredients until combined. Dough will seem stiff.
5. Fold in chocolate.
6. Grease cookie sheet or cover with parchment/silpat. With floured hands, create two logs lengthwise on the cookie sheet. Should be about 15 in long and 2-3 in. wide. Make sure they aren’t too close to each other or the sides.
7. Bake for 25 minutes. Remove from oven and let cool about 15 minutes on the sheet. Reduce oven temp. to 300 degrees.
8. Move logs to cutting board and slice into 1 in. slices. Return to cookie sheet, laying on their sides.
9. Bake for 20 minutes or until crisp and starting to brown.
10. Cool completely on wire rack.
11. To keep them crunchy, store slightly uncovered. Will keep for at least a week at room temperature.
Pumpkin Chocolate Chip Biscotti
Makes about 40
1 1/2 c. all purpose flour
1 c. whole wheat flour
1 c. sugar
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ground cloves
pinch ground ginger
1/4 tsp. salt
2 eggs
1/2 c. pureed pure pumpkin
1 tsp. vanilla
2 tbsp. canola oil
3/4 c. dark chocolate chunks or chips
1. Preheat oven to 350 degrees.
2. Sift dry ingredients (flours, sugar, spices, baking powder, salt) into a large bowl.
3. Whisk eggs, pumpkin, vanilla and oil until smoothly combined in a medium bowl.
4. Stir wet ingredients into dry ingredients until combined.
5. Fold in chocolate.
6. Grease cookie sheet or cover with parchment/silpat. With floured hands, create two logs lengthwise on the cookie sheet. Should be about 15 in long and 2-3 in. wide. Make sure they aren’t too close to each other or the sides.
7. Bake for 25 minutes. Remove from oven and let cool about 15 minutes on the sheet. Reduce oven temp. to 300 degrees.
8. Move logs to cutting board and slice into 1 in. slices. Return to cookie sheet, laying on their sides.
9. Bake for 20 minutes or until crisp and starting to brown.
10. Cool completely on wire rack.
11. To keep them crunchy, store slightly uncovered. Will keep for at least a week at room temperature.
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