• Prep Time: 25 minutes
  • Cooking Time: 35 minutes
  • Serves: 12

Pumpkin Chocolate Chip Biscotti

  • Recipe Submitted by on

 Ingredients List

  • 2 eggs
  • 150 gr (¾ cup) sugar
  • ½ cup pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cardamom
  • 2 tsp vanilla extract
  • 260 gr (2 cups) of flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1½ cups chocolate chips


In a small bowl mix the flour + baking powder + baking soda + Ginger + cinnamon + cardamom + salt.
Preheat oven to 175C (350F) degrees, and line a baking sheet on the oven's pan.
In the bowl of the mixer – beat the eggs and sugar in a medium speed until light and fluffy (about 3 minutes). Add the pumpkin puree and vanilla and continue beating.
Reduce to low speed and add the flour mixture and mix just until combined. Add chocolate chips and stir with a spatula.
Divide the dough to 2 and shape each part into a log – 25cm (10 inch) long, 7 cm (3 inch) wide. Best to do it on a floured baking sheet, with floured hands. Make sure to have space between the 2 logs.
Bake for about 22-25 minutes until golden brown. Remove and leave to cool in the pan for 10 minutes. Meanwhile, lower the oven temperature to 150C (300F).
Cut the logs into slices – about 1cm (3/4 inch) each – using diagonal cuts with a serrated knife.
Place the slices on the baking pan "lying" on their sides and bake for 10 minutes.
Flip the slices to the other side and bake for 10 minutes more.
Remove from oven and let cook on a wire-rack.
Keep in a sealed container. I (as usual) like to keep in the fridge. You can also freeze.

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