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You are here: Home / Recipes and Cooking Tips / Pumpkin Gingerbread Biscotti Recipe

Pumpkin Gingerbread Biscotti Recipe

August 16, 2019 by Jody 3 Comments

This post may contain affiliate links. Read our disclosure policy here.
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This Pumpkin Gingerbread Biscotti Recipe is just in time for fall. Enjoy it with your favorite coffee or latte. Gingerbread Pumpkin Biscotti Recipe- This pumpkin biscotti includes all of the iconic flavors of fall. Enjoy it with a cup of coffee or your favorite latte.Between, oh say September and February I am consumed with the flavors of fall and the holidays. Cinnamon, pumpkin spice, ginger, clove…yum. In my lattes, baked goods, savory dishes, and anywhere else I can possibly work it in. I just love the spiciness and warmth these spices bring.  I am also a BIG coffee drinker and this Pumpkin Gingerbread Biscotti Recipe makes the perfect partner for my fresh cuppa. Combining two of my favorite fall treats tips it over the edge of deliciousness and right into the land of crackling leaves and fuzzy sweaters. While biscotti is super easy to make it does take a bit of time with two long baking periods, so let’s get started on a batch or two right now.

Pumpkin Gingerbread Biscotti Recipe

Our Pumpkin Gingerbread Biscotti is dipped in white chocolate. You can leave off the white chocolate if you wish.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (How to Make Pumpkin Pie Spice Mix)
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup pumpkin puree (How to Make Pumpkin Puree)
  • 2 tablespoon molasses
  • 1 large egg
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup white chocolate chips
  • 1 tablespoon white sugar and  1 teaspoon cinnamon combined

Directions:

  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 pumpkin puree, molasses, egg, 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.gingerbread pumpkin biscotti recipe-shape dough
  6. Bake for 40 minutes.
  7. Remove from oven and allow to cool for 10 minutes, slice into 1 t0 1 1/2″ logs.gingerbread pumpkin biscotti- slice bread
  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 the biscotti 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.gingerbread pumpkin biscotti recipe-cover in white chocolate
  13. Lay biscotti on foil until chocolate sets.

gingerbread pumpkin biscotti recipe- allow chocolate to harden

Before you leave me a note saying your biscotti was too hard to eat, I have to tell you that if you have never had traditional biscotti you may not know it was made to be enjoyed this way. Simply dip it in your hot beverage to soften and enjoy!

Printable Recipe for Pumpkin Gingerbread Biscotti

Gingerbread Pumpkin Biscotti Recipe- This pumpkin biscotti includes all of the iconic flavors of fall. Enjoy it with a cup of coffee or your favorite latte.
Print
5 from 1 vote

Gingerbread Pumpkin Biscotti Recipe

Course Dessert
Servings 8
Author Alea

Ingredients

  • 1/4 cup pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 2 tablespoon molasses
  • 1 large egg
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1 tablespoon white sugar and 1 teaspoon cinnamon combined

Instructions

  • Preheat oven to 350º.
  • In a medium-sized mixing bowl combine flour, baking powder, ginger, clove, nutmeg, pumpkin pie spice, and salt.
  • 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.
  • Slowly add flour mixture a little at a time to the mixer, incorporating before adding more.
  • Flip out onto a foil or Silpat lined baking mat and form into a long oblong shape about 10" long by 4" wide.
  • Bake for 40 minutes.
  • Remove from oven and allow to cool for 10 minutes, slice into 1 t0 1 1/2" logs.
  • Turn slices onto their sides.
  • Reduce oven heat to 300° and bake for another 30 minutes. Turn once during cooking time.
  • Allow to cool completely.
  • 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.
  • Spread white chocolate over half the cooled biscotti, immediately sprinkle with cinnamon-sugar mixture. I find it best to do 4 at a time.
  • Lay biscotti on foil until chocolate sets.

Pumpkin Gingerbread Biscotti Recipe dipped in white chocolate.

More Pumpkin Recipes:

Pumpkin Pie Refrigerator Oatmeal

Pumpkin Spiced Chai Latte

Pumpkin Spice Bark Candy

Ginger Pumpkin Soup

This was originally published on September 7, 2016. It was updated on August 16, 2019

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Comments

  1. Laurie says

    September 3, 2023 at 6:44 pm

    I’d like to try this! I love a crunchy cookie! Perfect for this time of year!

    Thanks for sharing this at the Sunday Sunshine Blog Hop 76. SSBH 77 is now open!

    Blessings,
    Laurie

    Reply
  2. Linda Primmer says

    September 3, 2023 at 9:08 am

    These look so delicious. i have never made biscotti, but I am willing to try. I am featuring these delicious treats at love Your Creativity.

    Reply
  3. Esmé Slabbert says

    August 30, 2023 at 2:11 pm

    5 stars
    Amazing, love biscotti. I bake at least every 6-8 weeks 32 cups of flour to bake biscotti for us and our daughter and family and it does not last long. I think I need to try a batch of this one as well.
    Thank you for sharing your links with us at #276 SSPS Linky. See you again next week.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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