Gingerbread Pumpkin Biscotti Recipe
Recipe type: Dessert
Serves: 8
  • ¼ cup pumpkin puree
  • 1½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • 2 tablespoon molasses
  • 1 large egg
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ½ cup white chocolate chips
  • 1 tablespoon white sugar and 1 teaspoon cinnamon combined
  1. Preheat oven to 350º.
  2. In a medium-sized mixing bowl combine flour, baking powder, ginger, clove, nutmeg, pumpkin pie spice, and salt.
  3. In the bowl of your hand or stand mixer place molasses, egg, pumpkin puree, vanilla extract, and sugars. Mix on medium-high until well combined.
  4. Slowly add flour mixture a little at a time to the mixer, incorporating before adding more.
  5. Flip out onto a foil or Silpat lined baking mat and form into a long oblong shape about 10" long by 4" wide.
  6. Bake for 40 minutes.
  7. Remove from oven and allow to cool for 10 minutes, slice into 1 t0 1½" logs.
  8. Turn slices onto their sides.
  9. Reduce oven heat to 300° and bake for another 30 minutes. Turn once during cooking time.
  10. Allow to cool completely.
  11. Place chocolate chips in a double boiler (or just a glass bowl placed over a pan with 2" of water) on medium. Stir frequently until completely melted.
  12. Spread white chocolate over half the cooled biscotti, immediately sprinkle with cinnamon-sugar mixture. I find it best to do 4 at a time.
  13. Lay biscotti on foil until chocolate sets.
Recipe by Premeditated Leftovers™ at