Bake a batch of the best pumpkin pepita biscotti for fall! What makes this biscotti so great is the pumpkin flavor mixed with chocolate and roasted pumpkin seeds, pepitas.
You can bake this biscotti once for a tender crumb or twice for the crunch that you expect. Some biscotti can be dry requiring extended coffee dipping time to before eating but not this recipe. For the best pumpkin flavor use Libby’s Canned Pumpkin, not the pie filling but puree.
Making this cookie
Easy to make, chill and bake. To make this cookie, mix ingredients, form into two flattened slabs and bake for 35 minutes, then slice into fingers, and bake again until desired crunchiness. Dip one end of cookie in melted dark chocolate and then into small roasted pepitas. So delicious with a cup of hot cocoa or coffee.
Enjoy! Recipe is below.
Best Pumpkin Pepita Biscotti
- Prep Time: 20 minutes+ chill
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: Dessert- cookies
- Method: Baking
- Cuisine: American
2 cups unsalted shelled pumpkin seeds, roasted-divided
1 cup sugar
6 tablespoons butter, softened
1 cup canned pumpkin- tested Libby’s (not pumpkin pie mix)
3– 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon baking soda
1 ½ teaspoon salt
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
1 cup mini chocolate morsels- optional
Chocolate Dip Garnish
1 cup mini dark chocolate chips-tested Ghirardelli
1 teaspoon butter or shortening
1 cup pumpkin/Pepita seeds, roasted
- Combine butter and sugar in a large mixing bowl of stand mixer. Beat mixture on medium speed until creamy.
- Add pumpkin to butter mixture and beat to blend. Add eggs continue to beat on medium speed.
- In a separate mixing bowl combine flour, baking powder, baking soda, salt and spices. Stir by hand to mix.
- Add flour mixture gradually to the pumpkin in three batches. Mix until just blended.
- Add 1 cup pumpkin seeds to batter, stir to mix.
- Wrap semi sticky dough in plastic wrap and freeze 20-30 minutes to firm up and chill.
- Preheat oven to 350.
- On lightly floured bench, unwrap biscotti and divide in half. Roll each half into a 12” log. Flatten logs to 3” width. Place on parchment lined baking sheet. No need to spray parchment paper.
- Bake for 35 minutes or until firm. Cool on a wire rack 20 minutes.
- Cut each log diagonally into 1/2″ inch thick slices with a serrated knife.
- Return biscotti slices on a greased baking sheet and bake 20 minutes. If biscotti is not hard bake another 20 minutes.
- Melt chips and butter in a microwave safe bowl at 25-second intervals until melted. Stir to blend.
- Dip one end of the biscotti in melted chocolate to coat, dip coated end into pumpkin seeds or sprinkle by hand.
- Store in airtight container or package for gift giving. Biscotti can be frozen with out chocolate garnish for up to 30 days.
- This is a dipping cookie so it is a hard and crunchy cookie.
- Makes a great gift wrapped pretty in cellophane bag with fall ribbon.
Other ideas you might like to try: