Today’s Pumpkin Chocolate Chunk Biscotti Recipe is the perfect autumn addition to your hot cup of coffee or tea! Our gluten free pumpkin biscotti is fabulous with or without the chocolate.
Why we love Pumpkin Chocolate Chunk Biscotti Recipe
I get so excited for autumn simply because of ONE reason and one reason only. . . Pumpkin Coffee, seriously! It just makes me so happy, and this year. Yes, siree.
AND you know me–I took the fabulousness of Dunkin’ Donuts Pumpkin Spice Coffee one step further and create a recipe. Today’s Pumpkin Chocolate Chunk Biscotti Recipe!
Ingredients in Pumpkin Chocolate Chunk Biscotti Recipe
- Dunkin’ Donuts Pumpkin Spice
- butter
- coconut sugar
- eggs
- canned pumpkin
- vanilla
- almond flour
- coconut flour
- baking soda
- baking powder
- pumpkin spice mix
- sea salt
- 70% dark chocolate chunks
- 70% dark chocolate, melted for drizzle
How to make Pumpkin Chocolate Chunk Biscotti Recipe
- Preheat oven 350 degrees.
- Line half sheet pan with parchment paper; set aside.
- In medium bowl combine flours, baking powder, baking soda, and salt; whisk to incorporate; set aside.
- In large mixing bowl cream butter and add sugar; mix 1 minute, scraping bowl once.
- Add eggs one at a time, scraping with each addition.
- Add pumpkin, vanilla, and Dunkin’ Donuts Pumpkin Spice Coffee
- Add dry ingredients and mix to 80% combined then add chopped dark chocolate; mix to incorporate.
- Dump dough onto parchment paper, wet hands with water and form into two logs- approx 12 inches long by 5-6 inches wide. (will be sticky)
- Bake 25-30 minutes or until center is completely firm to the touch.
- Remove from oven, reduce oven to 325 degrees.
- Let biscotti cool 15 minutes.
- Using a serrated knife, cut into 1 inch wide pieces and turn each piece to lay on its side on the pan.
- Bake additional 5 minutes on each side.
- Cool completely- if you are making the gluten-free variety the biscotti will remain chewy in the middle.
- Once cool, microwave semi-sweet chocolate chips on high for 30 seconds, stir well, microwave 15 seconds more until smooth.
- Using a fork, drizzle over biscotti using a back and forth motion.
- Allow to cool to set.
- Enjoy with a mug of Dunkin’ Donuts Pumpkin Spice Coffee!
- *option: replace almond and coconut flours with all-purpose flour for a traditional biscotti
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
Pumpkin Chocolate Chunk Biscotti Recipe

Today's Pumpkin Chocolate Chunk Biscotti Recipe is the perfect autumn addition to your hot cup of coffee or tea!
Ingredients
- 2 tablespoons Dunkin’ Donuts Pumpkin Spice, strongly brewed
- 4 tablespoons butter, softened
- 1 cup coconut sugar
- 2 eggs, room temperature
- 4 tablespoons canned pumpkin
- 1 teaspoon vanilla
- 2 cups almond flour
- 3/4 cup coconut flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon pumpkin spice mix
- 1/4 teaspoon sea salt
- 1/2 cup 70% dark chocolate chunks
- 1/3 cup 70% dark chocolate, melted for drizzle
Instructions
- Preheat oven 350 degrees.
- Line half sheet pan with parchment paper; set aside.
- In medium bowl combine flours, baking powder, baking soda, and salt; whisk to incorporate; set aside.
- In large mixing bowl cream butter and add sugar; mix 1 minute, scraping bowl once.
- Add eggs one at a time, scraping with each addition.
- Add pumpkin, vanilla, and Dunkin’ Donuts Pumpkin Spice Coffee
- Add dry ingredients and mix to 80% combined then add chopped dark chocolate; mix to incorporate.
- Dump dough onto parchment paper, wet hands with water and form into two logs- approx 12 inches long by 5-6 inches wide. (will be sticky)
- Bake 25-30 minutes or until center is completely firm to the touch.
- Remove from oven, reduce oven to 325 degrees.
- Let biscotti cool 15 minutes.
- Using a serrated knife, cut into 1 inch wide pieces and turn each piece to lay on its side on the pan.
- Bake additional 5 minutes on each side.
- Cool completely- if you are making the gluten-free variety the biscotti will remain chewy in the middle.
- Once cool, microwave semi-sweet chocolate chips on high for 30 seconds, stir well, microwave 15 seconds more until smooth.
- Using a fork, drizzle over biscotti using a back and forth motion.
- Allow to cool to set.
- Enjoy with a mug of Dunkin' Donuts Pumpkin Spice Coffee!
- *option: replace almond and coconut flours with all-purpose flour for a traditional biscotti
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 42mgSodium: 313mgCarbohydrates: 33gFiber: 5gSugar: 22gProtein: 8g
More Gluten-Free Recipes
- Gluten Free Cherry White Chocolate Chia Cookies
- Gluten Free Oatmeal Chocolate Chippers
- Gluten Free Waffles
- Gluten Free Red Velvet Cupcakes with Mascarpone Frosting
- Gluten Free Banana Bites
- Gluten-free Cauliflower Crust Pizza
- Gluten Free Breakfast Cookies
- Cinnamon Raisin Kugel
- Cookie Dough Cheesecake
Pumpkin Chocolate Chunk Biscotti Recipe is all that you dream of autumn to be plus more!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
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Thanks for sharing in the CWR blog-love!
Love Always,
Ruthie & Madeliene
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