Save A delightful fusion of spiced gingerbread, moist pumpkin muffins, and classic Italian biscotti—perfect for autumn mornings or festive gatherings.
I first tried combining pumpkin muffins and gingerbread biscotti on a chilly fall weekend, craving something warming and crunchy for my morning coffee. The spiced aroma instantly brought back memories of family holidays.
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
- Prep & preheat:
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- Whisk together flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Mix wet ingredients:
- In another bowl, beat eggs, then whisk in pumpkin puree, molasses, oil, and vanilla extract until smooth.
- Combine & add-ins:
- Pour wet ingredients into the dry ingredients. Mix just until combined. Fold in nuts and chocolate chips, if using.
- Shape logs:
- Divide dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the baking sheet. Flatten slightly to about 3/4 inch thick.
- Bake first round:
- Bake for 25–28 minutes, or until golden and firm. Cool on pan for 15 minutes.
- Slice:
- Reduce oven temperature to 300°F (150°C). Transfer logs to a cutting board. Slice diagonally into 1/2-inch thick biscotti.
- Bake second round:
- Arrange slices cut side down on the baking sheet. Bake 12 minutes, flip, bake another 10–12 minutes until crisp and dry.
- Cool & serve:
- Cool completely on a wire rack before serving or storing.
Save We love sharing these spiced biscotti on chilly mornings with hot drinks—our family looks forward to them every year, especially for festive brunches.
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. Always check ingredient labels for specific allergies.
Nutritional Information
Per biscotti: 110 calories, 3 g total fat, 19 g carbohydrates, 2 g protein
Save Enjoy these crunchy treats with coffee or tea for a cozy autumn pick-me-up. Their warming spices and crispy texture make them unforgettable.
Kitchen Q&A
- → What gives these biscotti their unique flavor?
The combination of ginger, cinnamon, nutmeg, cloves, molasses, and pumpkin puree creates a rich, spiced profile.
- → Can I substitute nuts or chocolate chips?
Yes, pepitas or dried cranberries can be used instead of nuts or chocolate chips for different textures and flavors.
- → How do I achieve the crisp texture?
Double baking ensures classic biscotti crispness—bake, slice, then bake again until thoroughly dry.
- → How long does this treat stay fresh?
Stored in an airtight container, it remains fresh for up to two weeks, maintaining both crunch and flavor.
- → Are there any common allergens?
This treat contains wheat, eggs, and nuts or chocolate depending on mix-ins. Always check ingredient labels.
- → Is this suitable for vegetarians?
Yes, all listed ingredients are vegetarian, making this an ideal choice for a wide range of diets.