Save A delightful fusion of spiced gingerbread, moist pumpkin muffins, and classic Italian biscotti—perfect for autumn mornings or festive gatherings.
I developed this biscuit to combine my love of autumn spices with classic Italian baking. The first batch filled the kitchen with nostalgic warmth and became an instant family favorite at holiday breakfasts.
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
- Large eggs: 2
- 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 and pan:
- 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 flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
- Mix wet ingredients:
- In a separate bowl, beat eggs, then whisk in pumpkin puree, molasses, oil, and vanilla extract until smooth.
- Combine mixtures:
- Pour wet ingredients into dry ingredients. Mix until just combined.
- Add-ins:
- Fold in nuts and chocolate chips, if using.
- Shape logs:
- Divide dough in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide. Place both logs on prepared baking sheet, spaced apart.
- Flatten logs:
- Flatten logs slightly to about 3/4 inch thick.
- Bake and cool:
- Bake for 25–28 minutes, or until golden and firm to the touch. Remove from oven and let cool on pan for 15 minutes.
- Reduce temperature:
- Reduce oven temperature to 300°F (150°C).
- Slice:
- Transfer logs to cutting board. Using serrated knife, slice each log diagonally into 1/2-inch thick biscotti.
- Second bake:
- Arrange slices cut side down on baking sheet. Bake for 12 minutes, then flip and bake 10–12 minutes more, until crisp and dry.
- Cool completely:
- Cool biscotti on wire rack before serving or storing.
Save Making these biscotti together has become a simple tradition before our weekend walks, and we love sharing them over mugs of warm coffee when relatives visit.
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 or soy)
Nutritional Information
Per biscotti: Calories 110, Total Fat 3 g, Carbohydrates 19 g, Protein 2 g
Save Serve these biscotti with hot tea or coffee for a comforting seasonal treat. They are perfect for gifting during holidays, too.
Kitchen Guide
- → What spices stand out in this treat?
Ground ginger, cinnamon, nutmeg, and cloves combine for warming autumn flavors in every bite.
- → Does pumpkin puree affect texture?
Pumpkin puree adds moisture, lending tenderness to the biscotti while retaining signature crispness.
- → Can nuts or chocolate be left out?
Yes, both are optional; omit for a classic spiced biscotti, or substitute with dried cranberries or pepitas.
- → How best to shape the dough for even baking?
Divide dough and shape into logs, gently flattening to ensure uniform thickness for even baking.
- → Should biscotti be baked twice?
Yes, after the initial bake, slices are returned to the oven for crisp, dry biscotti texture.
- → How to store these treats?
Cool completely, then store in an airtight container at room temperature for up to two weeks.