Whether it’s hot chocolate or coffee, this Whole Wheat Cinnamon Pumpkin Biscotti is the perfect dunking cookie for your cold-weather beverage this fall!
I’m just gonna tell ya right now. This is photo-heavy lots more than word-heavy. I’m sorry. Not sorry. You will forgive me, I’m sure of it. I’ve been leading up to this day all week. Today is FINALLY National Pumpkin Day! With all the pumpkin recipes I shared with you over the last week, I’ve definitely saved the best one for today.
I love dunking treats into my warm beverages. It’s like cookies and milk for the morning. Biscotti and Coffee. Donuts and Hot Chocolate. Cookies and Tea. Fan-freakin’-tastic! I feel like it’s an acceptable excuse to eat dessert for breakfast, right?
Well, the awesome thing with this recipe is that there are a few things I did to ensure there was at least some health-consciousness in mind.
– half whole wheat flour
– decreased the amount of sugar
– dark chocolate drizzle instead of sugar glaze (that makes it healthier, right?? please just agree with me)
Speaking of the chocolate.
I just want you to stop for a moment and look at that chocolate dripping off the side of the biscotti.
Does it get any better? I just can’t. There are no words. It’s just… ahhh…. get in my BELLY!
oh wait… let me dunk you first…
- 2 cupc whole wheat pastry flour
- 1 ¾ cups all-purpose flour
- 1 tsp . salt
- 1 cup sugar
- 1 tsp . baking soda
- 1 tsp . baking powder
- 2 tsp . pumpkin pie spice
- 2 eggs
- ¾ cup pumpkin puree
- 1 tbsp . vanilla extract
- 3/4 cup cinnamon chips
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons milk or cream
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, salt, sugar, baking soda, baking powder and pumpkin pie spice. Stir to combine.
In a medium bowl, or the bowl of a stand mixer, whisk together eggs, pumpkin puree and vanilla extract. Pour the pumpkin mixture into the flour mixture and stir to combine. Fold in cinnamon chips. Flour your hands and lightly knead the dough until well combined.
On the parchment paper, form the dough into one long log, about 15-20 inches long and 5-6 inches thick. Bake for 25-30 minutes, until the center is firm to the touch. Let biscotti cool for 15 minutes and then, using a serrated knife, cut into 1 inch wide pieces. Lay each slice on its side. Turn the oven to 300 degrees and bake for an additional 15-20 minutes. Cool completely.
Place milk and chocolate chips in a microwave-safe bowl. Warm for 30 seconds at a time, stirring in between, until the chocolate is all melted and combined. Scoop into a ziploc bag and cut off a tiny corner. Drizzle glaze over biscotti and serve.
And I’m so excited that the pumpkin fun doesn’t just end here with me! As soon as you are done drooling over these pictures, please visit all my friends who created pumpkin recipes for you too!
Pumpkin cheesecake bars from Roxana’s Home Baking
Whole Wheat Cinnamon Chip Pumpkin Biscotti from Happy Food Healthy Life
Pumpkin Cheesecake Filled Sugar Cookies from Food Faith Fitness
Pumpkin Cream Cheese Brownies from It’s Yummi
Caramel Pumpkin Cinnamon Rolls from Lady Behind The Curtain
Pumpkin Spice Granola Bars from The Redhead Baker
Light Pumpkin Cookies w/Cream Cheese Frosting from Food Done Light
Pumpkin Whoopie Pies w/ Spicy Spiked Chocolate Filling from A Cookie Named Desire