Pumpkin Spice Chocolate Chip Biscotti
Yields: 20
Prep Time: 10 mins
Total Time: 1 hr 30 mins
Ingredients:
Cooking spray
2 cups (240 g.) all-purpose flour
1 tsp. baking powder
1 tsp. pumpkin spice
1/2 tsp. kosher salt
1 large egg
3/4 cup (180 g.) pumpkin puree
1/4 cup (55 g.) packed light brown sugar
1/4 cup (50 g.) granulated sugar
1/4 cup (45 g.) mini chocolate chips
Cinnamon sugar, for sprinkling
Directions:
Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt.
In a large bowl, whisk egg, pumpkin puree, brown sugar, and granulated sugar until smooth. Add dry ingredients and stir with a rubber spatula until just a few dry streaks remain.
Add chips and stir until just combined (dough will be slightly sticky).
Divide the dough in half and place one-half on each prepared sheet. Slightly wet your hands or a rubber spatula and pat each half into a rectangle 10" long and 2" wide. Sprinkle tops with cinnamon sugar.
Bake until lightly golden and feels firm to the touch, 25 to 30 minutes. Let cool about 5 minutes.
Transfer to a cutting board. Using a serrated knife, cut into 3/4"-thick slices. Return to baking sheets, cut side down.
Continue to bake biscotti, flipping halfway through, until cut sides are golden, centers feel dry, and there’s just a slight bounce in the center when pressed, 25 to 30 minutes. Let cool completely.
Notes:
Make Ahead: Biscotti can be made 3 weeks ahead. Store in an airtight container at room temperature.
Recipe courtesy of Delish.com