Pumpkin Muffin Biscotti Dippers (Printable Version)
Warmly spiced, crunchy pumpkin dippers ideal for coffee or chocolate, with a tender muffin-like texture.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon ground cloves
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup pure pumpkin purée
12 - 2 large eggs
13 - 1/3 cup vegetable oil
14 - 1 teaspoon vanilla extract
→ Mix-Ins
15 - 1 cup chopped toasted pecans or walnuts (optional)
16 - 1/2 cup mini chocolate chips (optional)
# Steps to Follow:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
03 - In a separate bowl, whisk granulated sugar, brown sugar, pumpkin purée, eggs, vegetable oil, and vanilla extract until smooth and well blended.
04 - Add the wet mixture to the bowl of dry ingredients. Stir gently until just incorporated; avoid overmixing.
05 - Fold in the chopped nuts and chocolate chips, if using, until evenly distributed.
06 - Divide the dough in half. Shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet, keeping space between logs. Lightly flatten tops.
07 - Bake for 25 minutes or until logs are set and lightly golden. Remove from oven and cool on pan for 10 minutes.
08 - Lower the oven temperature to 300°F.
09 - Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces. Arrange slices cut side down on the baking sheet.
10 - Bake for 10 minutes, then flip each piece and bake for an additional 10–12 minutes until crisp and golden.
11 - Transfer biscotti dippers to a wire rack and allow to cool fully before serving or storing.
# Additional Tips::
01 -
- Crunchy texture with warm pumpkin spice flavor
- Perfect for dipping in coffee or hot chocolate
02 -
- For extra crunch, let the biscotti cool in the oven with the door ajar after the second bake
- Store in an airtight container for up to 2 weeks
03 -
- Drizzle cooled dippers with white or dark chocolate for a festive touch
- Substitute pecans with almonds or omit nuts for nut-free biscotti