Save to Pinterest Crunchy, twice-baked biscotti with warm pumpkin spice and muffin-like richness—perfect for dipping in coffee or hot chocolate.
I first made these Pumpkin Muffin Biscotti Dippers on a chilly fall morning, hoping to bring some festive flavor to my family breakfast. Everyone loved their crunchy edge and tender bite—the pumpkin aroma filled our kitchen and made every day feel cozier.
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)
- Packed light brown sugar: 1/2 cup (100 g)
- Pure pumpkin purée: 1/2 cup (120 ml)
- 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.
- Fold in mix-ins:
- Fold in nuts and chocolate chips, if using.
- Shape 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.
- First bake:
- 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.
- Reduce oven temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice logs:
- 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.
- Second bake:
- Bake for 10 minutes, flip each piece, then bake for another 10–12 minutes, until crisp and golden.
- Cool:
- Transfer to a wire rack to cool completely before serving or storing.
Save to Pinterest These biscotti dippers quickly became a favorite for weekend baking days. My kids love helping slice the logs and their excitement for dipping each piece in hot chocolate makes the experience extra sweet.
Required Tools
Mixing bowls, whisk and spatula, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains wheat (gluten), eggs, tree nuts (if using), soy (if using chocolate chips). May contain dairy. If you have allergies, double-check all labels before preparing.
Nutritional Information
Per serving: 110 calories, 4 g total fat, 17 g carbohydrates, 2 g protein
Save to Pinterest Serve these pumpkin biscotti dippers at your next fall gathering for a cozy treat everyone will love. They pair especially well with warm drinks and friendly conversation.
Common Recipe Questions
- → Can I use canned pumpkin for these dippers?
Yes, pure canned pumpkin purée works well for a moist texture and warm flavor.
- → How do I keep my biscotti extra crunchy?
Cool the dippers in the oven with the door ajar after baking for added crispness.
- → Are nuts necessary in this dish?
Nuts are optional and can be replaced with chocolate chips or left out for a nut-free version.
- → What’s the best way to slice the logs?
Use a serrated knife and slice diagonally for classic biscotti shapes without crumbling.
- → How should I store leftover dippers?
Place them in an airtight container at room temperature to keep them fresh for up to two weeks.
- → Can I drizzle chocolate on top?
Absolutely, a drizzle of melted dark or white chocolate adds a festive finish and sweetness.