Pumpkin Chocolate Chip Soft Biscotti
It’s safe to say that pumpkin is officially out of control. You know a flavor profile has reached new highs when Oreo comes out with a seasonal version. There are worse flavors we could obsess over. Candy corn, for example, seems to be a budding trend that I just don’t quite understand. Candy corn has very little flavor. It’s just sugar and corn syrup – does this mean America’s next fall obsession might be straight sugar? Pumpkin is at least versatile and technically a vegetable (requiring very little processing even in its puréed form).
I try to make at least one new pumpkin recipe each year. Last year, I made a lovely pumpkin cake roll based on my grandmother’s traditional sponge cake recipe. And two years ago, I made her amazing Polish Mazurka cookie recipe topped with pumpkin spice caramel. So this year, I used another favorite Paula Peck cookie recipe to make a chocolate chip pumpkin spice version. Now, I’m still not sure how I feel about the pumpkin and chocolate chips together but it seems to be a well-liked combination. Although I’m a major chocolate fanatic, I personally feel that pumpkin and spices have enough going on without a chocolate component and nuts are a better pairing. In hindsight, I would replace the chocolate chips in this recipe with chopped walnuts but this really depends on your preference – it’s hard to go wrong with semi-sweet chocolate chips.
I used my grandmother’s recipe for croquet aux filberts as the base for this pumpkin spice cookie. The pumpkin creates a moist texture that is ultimately very different from the original cookie. Although these may look similar to biscotti, they are soft cookies and actually much softer than even what many may consider a true soft biscotti. Still delicious with coffee, these pumpkin spice chocolate chip delights are the best way to start your fall mornings, as well as satisfy that popular pumpkin craving.