These Chocolate Pumpkin Walnut Biscotti are perfect for dunking into that warm cup of coffee on a fall morning!
5 from 1 vote

Chocolate Pumpkin Walnut Biscotti

These Chocolate Pumpkin Walnut Biscotti are perfect for dunking into that warm cup of coffee on a fall morning.
Course Breakfast
Servings 12 biscotti
Calories 242kcal
Author Carrie Robinson


  • 2 eggs
  • 1/2 cup pumpkin puree
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 oz of dark chocolate chunks or chopped, melted
  • 1/2 cup chopped walnuts
  • 1/2 cup dark chocolate chunks or chips
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp pumpkin pie spice


  • Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Combine the eggs, pumpkin puree, sugar, baking powder, & salt in a large bowl. Beat on medium speed until the the mixture is light in color, about 3-4 minutes. Add in the melted baking chocolate & beat an additional 30 seconds until well combined.
  • Fold in the chopped walnuts & dark chocolate chunks or chips.
  • In a medium bowl, whisk together the cocoa powder, flour, & pumpkin pie spice.
  • On low speed, gradually beat the flour/cocoa mixture into the wet mixture until incorporated.
  • Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
  • Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
  • Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife.
  • You can cut your slices on a diagonal, if you wish. I usually just cut them straight across, and then in half.
  • Once cut, transfer all the slices flat side down back to the baking sheet. Bake an additional 20-25 minutes.
  • Transfer the baked slices to a wire rack and allow them to cool completely.
  • Store in an airtight container for up to 2 weeks.
  • Enjoy!


Calories: 242kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 252mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1630IU | Vitamin C: 0.4mg | Calcium: 65mg | Iron: 2.6mg