Save A delightful fusion of spiced gingerbread, moist pumpkin muffins, and classic Italian biscotti—perfect for autumn mornings or festive gatherings.
I first made these Gingerbread Pumpkin Muffin Biscotti to bring a little extra warmth to our chilly October brunch. Their crisp edges and bold spices reminded my family of cozy holiday mornings. Sharing them now still brings those moments back.
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 Oven:
- 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 the flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs, then whisk in the pumpkin puree, molasses, oil, and vanilla extract until smooth.
- Make Dough:
- Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Add Mix-ins:
- Fold in the nuts and chocolate chips, if using.
- Shape Logs:
- Divide the dough in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place both logs on the prepared baking sheet, spacing them apart.
- Flatten Logs:
- Flatten the logs slightly to about 3/4 inch thick.
- First Bake:
- Bake for 25–28 minutes, or until golden and firm to the touch. Remove from the oven and let cool on the pan for 15 minutes.
- Lower Temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice Biscotti:
- Transfer the logs to a cutting board. Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti.
- Second Bake:
- Arrange slices cut side down on the baking sheet. Bake for 12 minutes, then flip and bake 10–12 minutes more, until crisp and dry.
- Cool and Serve:
- Cool completely on a wire rack before serving or storing.
Save My kids love dunking these biscotti in hot cocoa on cold mornings. The aroma fills our house with the unmistakable scent of fall and togetherness.
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 all ingredient labels for specific allergens if needed.
Nutritional Information
Calories: 110, Total Fat: 3 g, Carbohydrates: 19 g, Protein: 2 g (per biscotti)
Save Enjoy these biscotti with your favorite coffee or tea for a festive treat. Their spiced flavor makes every bite a celebration of the season.
Recipe FAQ
- → How do I achieve a crunchy texture?
Slice the baked logs and bake biscotti twice, flipping halfway for even crispness. Allow to cool fully on a wire rack.
- → Can I substitute the nuts or chocolate chips?
Yes, use pepitas, dried cranberries, or omit add-ins for a nut-free and customizable flavor profile.
- → What is the best way to slice biscotti without crumbling?
Use a serrated knife and let the baked logs cool for 15 minutes before slicing to maintain neat, even pieces.
- → How long can the biscotti be stored?
Store biscotti in an airtight container at room temperature for up to two weeks, maintaining their signature crunch.
- → How should I serve these for the best flavor?
Serve with hot coffee, tea, or drizzle with melted chocolate for extra flavor during festive gatherings or mornings.
- → Is there a vegetarian option available?
All ingredients listed are vegetarian. Substitute nuts and chocolate as needed for further customization.