Pumpkin Biscotti {whole wheat & chocolate covered}


Today is day three of my four-day long weekend and I feel more relaxed than ever right now. It’s weird waking up without the sound of the alarm…and taking my sweet time to crawl to the kitchen and simmer water for my tea. Currently, I am parked on my couch dunking pumpkin biscotti into my tea, Bailey is lounging beside me next to the window, and I plan on finishing the Serial Podcast as suggested by Parita. It’s little things like calm morning, hot tea, and no agenda for the day that makes me immensely happy. I am thankful for many big things (family/friends/readers, job, health) in my life but I’d like to take time and appreciate little things that often goes unnoticed because I am usually too focused on big things. Things like red and yellow shades of leaves in my neighborhood, last can of pumpkin puree hidden behind 10 other canned beans, and the presence of Bailey next to me are things I am extremely thankful right now.

Fall is symbolic to all things pumpkin in my books and it’s safe to say I have had a fair share of it mostly in the form of smoothiemuffins, and the best pumpkin pie for thanksgiving, yet I am not ready to part ways with it. But with the arrival of December I can hear peppermint whispering my name so I have decided to retire pumpkin with pumpkin biscotti covered with chocolate and topped with crushed sunflower seeds. It’s optional but highly recommended because….#teamchocolate!!



Making biscotti is easy peasy, I honestly think the difficult part is the wait time – you need to let it cool completely so that it gets that crunchy texture which is a MUST.  The dough will initially look crumbly but once you knead them with your hands, it should come together easily into a log.



Biscotti are twice baked Italian cookies meaning they are first baked as a log then it is sliced into oblong-shape and baked again until they are dry and crunchy. I chose to keep pumpkin biscotti simple; it has a mild pumpkin flavor with a hint of pumpkin pie spices (I would have liked more prominent pumpkin taste). If you want,feel free to add dried fruits such as cranberries, cherries and nuts of your choice. Since it has such a sturdy texture, I could see this being a great gift during the holidays and you can go cray cray with different flavors, nuts, and seeds. Candy cane biscotti anyone?



I dipped them in melted dark chocolate but semi-sweet chocolate or white chocolate (who am I to argue that it’s not a real chocolate) will work. About the topping – I had sunflower seeds on hand but crushed pistachios or almonds are some delicious options. In case you are looking to keep pumpkin inspired things lingering around a little bit longer, make these pumpkin biscotti asap (at least two batches) – I promise you will not regret. [Tweet “Pumpkin Biscotti – Made with Whole Wheat Flour & Great for Coffee! #pumpkin “]


Pumpkin Biscotti {whole wheat & chocolate covered}
Serves: 18-20
  • 2.5 cups whole wheat pastry flour
  • 3/4 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice ( I wish I added a little bit more)
  • 1/2 cup pumpkin puree
  • 2 eggs, lightly beaten
  • toppings:
  • 1/2-1 cup chocolate chips, melted
  • 1/2 cup crushed sunflower seeds (or use your favorite nut)
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a mixer,combine flour, salt, sugar, baking powder, and spices into a large bowl.
  3. Add eggs, pumpkin puree to the mixer and gently incorporate them together, the dough will look crumbly.
  4. Transfer the dough on to the baking sheet lined parchment paper (or a clean lightly dusted surface) and knead it for a few minutes and form it into a log. It should be flat and long ( i wish i had proper measurements).
  5. Bake it for 20-25 minutes or until it turns golden brown. Reduce the temperature to 300F.
  6. Let it cool for few minutes then use a serrated knife to cut it into oblong shape.
  7. Return biscotti to the oven for additional 10-15 minutes then turn off the oven. Prop the door open and turn them as needed so it gets completely dry and crunchy.
  8. Whenever you are ready, set melted chocolate and crushed seeds as an assembly line.
  9. Take one biscotti at a time, dip it in melted chocolate and generously sprinkle nuts all over biscotti.
  10. Allow it to cool for 30 minutes or until the chocolate sets in completely.
  11. Store it in an airtight container; it stays good for 8-10 days.

Recipe adapted from here and here.



Dixya Bhattarai

Dixya Bhattarai

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