Pin A delightful fusion of spiced gingerbread, moist pumpkin muffins, and classic Italian biscotti—perfect for autumn mornings or festive gatherings.
The first time I made these biscotti was for a fall brunch with friends—everyone asked for the recipe! The blend of pumpkin and spices takes traditional biscotti to a whole new level.
Ingredients
- All-purpose flour: 2 1/2 cups (315 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground ginger: 1 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Eggs: 2 large
- Pumpkin puree: 1/2 cup (120 g)
- Unsulphured molasses: 1/4 cup (60 ml)
- Vegetable oil: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Chopped toasted pecans or walnuts (optional): 1/2 cup (80 g)
- Mini chocolate chips (optional): 1/2 cup (90 g)
Instructions
- Prepare your oven and pan:
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Combine wet ingredients:
- In a separate bowl, beat eggs, then mix in pumpkin puree, molasses, oil, and vanilla extract until smooth.
- Mix together:
- Pour wet ingredients into dry ingredients and stir until just combined.
- Add the extras:
- Fold in nuts and chocolate chips if using.
- Shape the dough:
- Divide dough in half. With floured hands, shape each into a log about 12 inches long and 2 inches wide. Place on lined baking sheet, spaced apart.
- Flatten logs:
- Gently pat each log to about 3/4 inch thick.
- Bake first round:
- Bake 25–28 minutes, until golden and firm. Cool on pan for 15 minutes.
- Lower oven temperature:
- Reduce oven to 300°F (150°C).
- Slice and arrange:
- Transfer logs to cutting board. Slice each log diagonally into 1/2-inch thick pieces using a serrated knife. Arrange slices cut side down on baking sheet.
- Bake second round:
- Bake for 12 minutes. Flip slices, bake another 10–12 minutes until crisp and dry.
- Cool and serve:
- Cool completely on wire rack before serving or storing.
Pin We love dunking these biscotti in warm drinks during cozy weekends—my kids especially enjoy helping drizzle chocolate on top.
Required Tools
Large mixing bowls, whisk, baking sheet, parchment paper, serrated knife, wire rack
Allergen Information
Contains: Wheat (gluten), eggs, nuts (if using), chocolate (if using, may contain milk/soy). Double-check labels if needed.
Nutritional Information
Per biscotti: 110 calories, 3 g fat, 19 g carbohydrates, 2 g protein
Pin Share these festive biscotti with family or keep a stash for yourself—either way, every bite tastes like autumn!
Recipe Q&A
- → Can I use fresh pumpkin instead of puree?
Fresh pumpkin can be roasted and mashed as a substitute. Ensure it's smooth and well-drained to match puree consistency.
- → How do I achieve extra crunchy biscotti?
Bake the sliced biscotti for a few extra minutes per side, but watch carefully to avoid over-browning.
- → Are nuts and chocolate chips required?
Nuts and chocolate chips are optional add-ins. You can also try seeds or dried fruit for different textures and flavors.
- → How should these biscotti be stored?
Once cooled, store in an airtight container at room temperature. They stay fresh and crisp for up to two weeks.
- → Is it possible to make them gluten-free?
A gluten-free flour blend can be used instead of all-purpose flour. The texture may differ but will still be tasty and crisp.
- → What is the best way to slice biscotti?
Use a serrated knife and slice slowly to prevent crumbling. Slice while the logs are still slightly warm for cleaner cuts.