This Pumpkin Gingerbread Biscotti Recipe is just in time for fall. Enjoy it with your favorite coffee or 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:
- 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 pumpkin puree, molasses, egg, 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 the biscotti 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.
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
- 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
- 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 1½" 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.
More Pumpkin Recipes:
Pumpkin Pie Refrigerator Oatmeal
This was originally published on September 7, 2016. It was updated on August 16, 2019
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