Pin It Crunchy, twice-baked biscotti with warm pumpkin spice and muffin-like richness. These dippers are perfect for enjoying with coffee or hot chocolate.
The first time I made these biscotti dippers, my kitchen filled with the scent of cinnamon and pumpkin. Breaking them for a cozy afternoon coffee has become one of my favorite autumn rituals.
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)
- Large eggs: 2
- 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
- Prep the 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.
- Slice and 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.
- Crisp the biscotti:
- Bake for 10 minutes, flip each piece, then bake for another 10–12 minutes, until crisp and golden.
- Cool before serving:
- Transfer to a wire rack to cool completely before serving or storing.
Pin It My kids love helping to drizzle these biscotti with chocolate and dunk them in warm drinks together after school.
Required Tools
Mixing bowls, whisk, spatula, baking sheet, parchment paper, serrated knife, and wire rack make the process easy and fuss-free.
Allergen Information
Contains wheat, eggs, nuts (if using), and soy (if using chocolate chips). Check all labels if you have food allergies.
Nutritional Information
Each serving has approximately 110 calories, 4 g fat, 17 g carbohydrates, and 2 g protein.
Pin It Share these biscotti dippers at your next gathering or savor them with your favorite fall beverage for a comforting treat.
Recipe FAQs
- → How do you achieve the perfect crunchy texture?
The double-bake method ensures crispness; slice after the first bake and return to the oven for extra golden edges.
- → Can I use different nuts or leave them out?
Almonds, pecans, walnuts, or no nuts at all work well; simply adjust mix-ins to your preference.
- → Is pumpkin purée essential for the flavor?
Pumpkin purée adds moisture and signature spice; choose 100% pure purée for optimal results.
- → How long do these dippers stay fresh?
Store in an airtight container at room temperature for up to two weeks to maintain crispness.
- → What’s the best way to serve these treats?
Dip into hot coffee, cocoa, or tea for a warming, delicious experience.
- → Can chocolate chips be substituted?
Mini chocolate chips add richness, but can be omitted or replaced with chopped white or dark chocolate.