Pumpkin Chocolate Chip Biscotti

I love several things about this biscotti. First, it has pumpkin. "nuff said.

Second, it is not too hard. I hate a super hard, crumbly biscotti.

And third, it has chocolate.

Pumpkin Chocolate Chip Biscotti
The Perfect Pantry

3-1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup canned pumpkin
2 large eggs, beaten
1 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
3/4 cup finely chopped semi-sweet chocolate or mini chocolate chips

Preheat the oven to 350°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.

In the bowl of an electric mixer, combine the flour, brown sugar, baking powder, salt and spices until well mixed. In a small bowl, mix together the pumpkin, eggs, vanilla and melted butter. Add the pumpkin mixture to the dry ingredients and stir well, adding in the chocolate chips. The dough will be quite firm.

Divide the dough into 2 equal portions and form them into rectangular loaves about 3/4 of an inch in thickness. Mine ended up being about 12'' x 3'' each. Bake in the preheated oven until the loaves are cracked on top and set in the middle, 25-30 minutes.

Let the loaves cool at least one hour, until almost completely cool. Slice crosswise into thin slices, 1/4'' to 1/2'' thick. Lay the slices on the baking sheets (they can be quite close together, as they won't spread) and bake for another 15 minutes.

Let the biscotti cool completely before dunking, or store in an airtight container for 2-3 days.