Ingredients
Cooking spray
2 c. (240 g.) all-purpose flour
1 tsp. baking powder
1 tsp. pumpkin spice
1/2 tsp. kosher salt
1 large egg
3/4 c. (180 g.) pumpkin puree
1/4 c. (55 g.) packed light brown sugar
1/4 c. (50 g.) granulated sugar
1/4 c. (45 g.) mini chocolate chips
Cinnamon sugar, for sprinkling
Preparation
Step 1Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray. In a medium bowl, whisk flour, baking powder, pumpkin spice, and salt. Step 2In a large bowl, whisk egg, pumpkin puree, brown sugar, and granulated sugar until smooth. Add dry ingredients and stir with a rubber spatula until just a few dry streaks remain. Add chips and stir until just combined (dough will be slightly sticky). Step 3Divide dough in half and place one-half on each prepared sheet. Slightly wet your hands or a rubber spatula and pat each half to a rectangle 10" long and 2" wide. Sprinkle tops with cinnamon sugar. Step 4Bake until lightly golden and feels firm to the touch, 25 to 30 minutes. Let cool about 5 minutes. Step 5Transfer to a cutting board. Using a serrated knife, cut into 3/4"-thick slices. Return to baking sheets cut side down. Step 6Continue to bake biscotti, flipping halfway through, until cut sides are golden, centers feel dry, and there’s just a slight bounce in the center when pressed, 25 to 30 minutes. Let cool completely. Step 7Make Ahead: Biscotti can be made 3 weeks ahead. Store in an airtight container at room temperature.
Have you made these yet? Let us know how it went in the comments below!
