Kids love chocolate and love cookies, especially cookies made for dunking. These pumpkin spice biscotti are winners in both of those categories, and they make an especially fine gift, as well. Try wrapping them up with a bag of holiday spiced coffee for a real treat.
Yields about 20
Preheat oven to 350° F. Pulse flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl of a food processor fitted with a steel blade attachment.
Add pumpkin puree, eggs, vanilla and melted butter. Pulse until a rough ball forms. It will still be somewhat crumbly. Add mini chocolate chips and pulse just until combined.
Remove from food processor and place on a lightly floured board. Knead for about 30 seconds.
Divide dough in half. Roll or pat each half of the dough to a thickness of about 3/4 of an inch.
Place on a greased cookie sheet, about 3 inches apart. Bake for 23 minutes. Remove from oven and let cool for 15 minutes.
Using a serrated knife, slice each segment diagonally, into 1/2 inch cookies
Lay cookies on their sides and bake for about 15-20 minutes more, or until somewhat firm and beginning to get golden. Cookies will continue to firm up after they are removed from the oven. Let cool completely.
If desired, melt 1 cup of chocolate chips in the microwave (it takes about 1 minute), then using a spoon, carefully coat the top of each cookie with melted chocolate. Cookies can then be placed in the fridge for a few minutes to harden the chocolate, and then stored in an airtight container.