Save Crunchy, twice-baked biscotti with warm pumpkin spice and muffin-like richness—perfect for dipping in coffee or hot chocolate.
I first baked these Pumpkin Muffin Biscotti Dippers on a crisp fall morning, and my kitchen filled with the aroma of cinnamon and pumpkin. Their crunchy texture paired perfectly with a mug of cocoa and quickly became a family favorite for autumn gatherings.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/2 cup (100 g), packed
- Pumpkin purée: 1/2 cup (120 ml), pure
- Eggs: 2 large
- Vegetable oil: 1/3 cup (75 ml)
- Vanilla extract: 1 teaspoon
- Chopped toasted pecans or walnuts (optional): 1 cup (120 g)
- Mini chocolate chips (optional): 1/2 cup (90 g)
Instructions
- Prepare oven:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.
- Combine mixtures:
- Add wet ingredients to dry ingredients. Stir until just combined (do not overmix).
- Add mix-ins:
- Fold in nuts and chocolate chips, if using.
- Shape and bake logs:
- Divide dough in half. Shape each half into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide on the prepared baking sheet, spacing them apart. Flatten tops slightly. Bake for 25 minutes, or until the logs are set and lightly golden. Remove from oven and let cool on the pan for 10 minutes.
- Second bake:
- Reduce oven temperature to 300°F (150°C). Using a serrated knife, slice logs diagonally into 1/2-inch (1.25 cm) thick dippers. Arrange slices cut side down on the baking sheet.
- Bake dippers to crisp:
- Bake for 10 minutes, flip each piece, then bake for another 10–12 minutes, until crisp and golden.
- Cool and serve:
- Transfer to a wire rack to cool completely before serving or storing.
Save Our family loves nibbling these dippers after weekend brunch, everyone reaching for their favorite coffee mug and a crunchy treat. It's become a sweet tradition to share them during pumpkin season.
Required Tools
Use mixing bowls, a whisk, spatula, baking sheet, parchment paper, serrated knife, and wire rack for baking these biscotti dippers.
Allergen Information
These contain wheat (gluten), eggs, and tree nuts if using; check labels on chocolate chips for possible dairy or soy.
Nutritional Information
Each serving has about 110 calories, 4 g fat, 17 g carbohydrates, and 2 g protein.
Save Enjoy these pumpkin biscotti dippers with your favorite warm drink—they're a perfect seasonal treat for sharing and savoring.
Recipe FAQ
- → Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly and saves time. Just ensure it's pure pumpkin, not pie filling.
- → How do I make biscotti extra crunchy?
After the second bake, let dippers cool in the oven with the door ajar for extra crunchiness.
- → Can I add other mix-ins?
Feel free to add almonds, omit nuts for nut-free biscotti, or use white/dark chocolate chips.
- → What is the best way to slice biscotti?
Use a serrated knife and cut logs diagonally after the first bake for even, clean slices.
- → How long do biscotti stay fresh?
Store in an airtight container at room temperature for up to two weeks to maintain freshness.
- → Are these suitable for vegetarians?
Yes, all listed ingredients are vegetarian-friendly. Check labels on mix-ins for dietary needs.