Save Crunchy, twice-baked biscotti with warm pumpkin spice and muffin-like richness—perfect for dipping in coffee or hot chocolate.
Every autumn, I bake a big batch of these pumpkin muffin biscotti dippers for my family and friends. It's a tradition that marks the start of the season and fills the house with the aroma of warm spices.
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 Oven:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Combine 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 Dough:
- 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. Flatten tops slightly.
- First Bake:
- Bake for 25 minutes, or until logs are set and lightly golden. Remove from oven and let cool on the pan for 10 minutes.
- Slice Logs:
- 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.
- 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 I always think of my grandmother when I make these dippers. She loved dunking biscotti in her morning coffee, so I mailed a box to her every fall.
Required Tools
Mixing bowls and whisk, spatula for combining ingredients, a baking sheet lined with parchment paper, serrated knife for slicing, wire rack for cooling.
Allergen Information
Contains wheat (gluten), eggs, tree nuts (if using), and soy (if using chocolate chips). May contain dairy—please check all package labels for allergens.
Nutritional Information (per serving)
Each biscotti dipper provides about 110 calories, 4 g total fat, 17 g carbohydrates, and 2 g protein.
Save Serve these pumpkin muffin biscotti dippers as a snack or with hot drinks for a seasonal treat everyone will love.
Recipe FAQ
- → What gives these dippers their crunchy texture?
Twice baking ensures a crisp, crunchy texture ideal for dipping in warm drinks like coffee or chocolate.
- → Can nuts and chocolate chips be omitted?
Yes, both nuts and chocolate chips are optional for taste and texture. Leaving them out makes the biscotti nut-free.
- → How should I store these biscotti dippers?
After cooling completely, store dippers in an airtight container at room temperature for up to two weeks.
- → What spices are used for flavor?
Warm autumn spices such as cinnamon, nutmeg, ginger, and cloves create the distinctive pumpkin flavor profile.
- → Is this dessert suitable for vegetarians?
Yes, the ingredients listed make these dippers suitable for vegetarian diets.
- → Can the dippers be made nut-free?
Omit pecans or walnuts and double-check ingredient labels to create a fully nut-free batch.