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Chocolate Pumpkin Walnut Biscotti

This Chocolate Pumpkin Walnut Biscotti is a delightful treat combining rich chocolate and pumpkin flavors with a satisfying crunch from walnuts, perfect for coffee or tea.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Biscotti, Chocolate, Pumpkin
Servings: 12 servings
Calories: 150kcal

Ingredients

Wet Ingredients

  • 2 large Eggs
  • ½ cup Pumpkin Puree
  • ⅔ cup Granulated Sugar
  • 2 ounces Dark Chocolate (melted)

Dry Ingredients

  • 2 cups All-Purpose Flour
  • ½ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 ½ teaspoons Pumpkin Pie Spice

Add-ins

  • ½ cup Chopped Walnuts
  • ½ cup Dark Chocolate Chunks or Chips

Instructions

  • Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Step 2: In a large mixing bowl, whisk together the eggs, pumpkin puree, and granulated sugar until smooth.
  • Step 3: Add the melted dark chocolate to the mixture and stir until fully incorporated.
  • Step 4: In another bowl, whisk together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
  • Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until combined.
  • Step 6: Fold in the chopped walnuts and dark chocolate chunks.
  • Step 7: Transfer the dough onto a floured surface, divide in half, and shape into logs.
  • Step 8: Bake the logs for 25-30 minutes until firm to the touch.
  • Step 9: Cool for 10 minutes, then slice into ¾-inch thick pieces.
  • Step 10: Place sliced biscotti back on the baking sheet and bake for another 15-20 minutes until dry and crisp.
  • Step 11: Let cool completely on a wire rack.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Serrated Knife

Notes

Store in an airtight container at room temperature for about a week. For longer storage, freeze in a freezer-safe bag.