Instructions

Step 1

First, get that oven warming up to 350°F — you'll want it nice and hot so your biscotti bake evenly. While the oven heats, grab two baking sheets and line them with parchment paper, then give each a light coating of cooking spray so nothing sticks. In a medium bowl, whisk together your flour, baking powder, pumpkin spice, and salt until everything's nicely combined and your kitchen smells like fall. Set that bowl aside — you're building the foundation for some seriously good biscotti.

Step 2

Grab your largest mixing bowl and crack in that egg — give it a quick beat with a fork before adding the pumpkin puree. Now sprinkle in both sugars, the brown and granulated, and whisk everything together until it looks smooth and creamy, about 30 seconds. In a separate smaller bowl, whisk together your flour, baking powder, salt, and spices so they’re evenly distributed. Dump the dry ingredients into the wet mixture and gently fold with a rubber spatula, stopping as soon as just a few streaks of flour remain — don’t overmix! Toss in those chocolate chips and give it one final stir until they’re evenly incorporated. Your dough will be soft and slightly tacky to the touch, which is exactly what you want for that perfect biscotti texture.

Step 3

Grab your bench scraper or a sharp knife and gently cut that dough in half right down the middle. Plop each portion onto a parchment-lined baking sheet, then grab a small bowl of water and wet your hands or a rubber spatula -- this will keep the sticky dough from clinging to you. Gently press and shape each half into a rustic rectangle about 10 inches long and 2 inches wide, roughly the size of your hand. Sprinkle a generous pinch of that cinnamon sugar evenly over the tops, pressing it in just slightly so it adheres.

Step 4

Preheat your oven to 350°F and position the rack in the center. Place your shaped biscotti logs on a parchment-lined baking sheet, giving them a little space to spread. Pop them in and bake for about 25 to 30 minutes, rotating the pan halfway through for even color. You'll know they're ready when the tops turn a lovely golden brown and feel firm when you gently press down with a spatula. Let them rest for about 5 minutes before slicing—this little break makes them much easier to cut without crumbling.

Step 5

Grab your serrated knife and carefully transfer the cooled biscotti log to your cutting board — you want it completely firm so it won't crumble under the blade. Slice the log into ¾-inch thick rounds, using a gentle sawing motion to avoid squashing the delicate cookies. Lay each slice flat on your baking sheet with the cut sides facing down, giving them a little space between each piece so they'll crisp up evenly. You'll know they're ready for the next bake when the edges look slightly dry and the centers feel set when you gently press them.

Step 6

Transfer your biscotti logs to the oven and bake them for about 25 to 30 minutes, flipping each log halfway through so both sides toast evenly. You'll know they're ready when the cut sides turn a beautiful golden brown and the centers feel dry to the touch with just a tiny bit of spring when you press down lightly. Once they've baked to perfection, go ahead and let them cool completely on a wire rack before slicing—that way you'll get those beautiful, crisp cookies instead of crumbly ones.

Step 7

**Step 7: Make Ahead & Store** Once your biscotti have cooled completely, transfer them to an airtight container—layer them between sheets of parchment paper if you want to keep that spiced chocolate edge intact. They'll stay fresh at room temperature for up to three weeks, which means you can absolutely bake a batch on Sunday and still have them tucked away for cozy weekday mornings or last-minute guest surprises. Pro tip: tuck a folded paper towel into the bottom of the container to absorb any stray crumbs or moisture. When you're ready to serve, just grab a couple straight from the jar—they’re even better after a few days when the flavors have had time to cozy up together.

Easy Pumpkin Spice Chocolate Chip Biscotti Recipe

Pumpkin Spice Chocolate Chip Biscotti