Gingerbread Pumpkin Muffin Biscotti

A delightful fusion of spiced gingerbread, moist pumpkin muffins, and classic Italian biscotti is perfect for autumn mornings or festive gatherings.

I first made these biscotti on a rainy October weekend when I wanted something crunchy yet comforting. The house smelled amazing, and the combination of gingerbread and pumpkin quickly became a family fall favorite.

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

Prep the 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 flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.

Mix wet ingredients:

In a separate bowl, beat eggs, then add pumpkin puree, molasses, oil, and vanilla extract, whisking until smooth.

Combine and fold:

Pour wet ingredients into dry ingredients and mix just until combined. Fold in nuts and chocolate chips, if using.

Shape logs:

Divide dough in half, shape each half into a log about 12 inches long and 2 inches wide, and place on the prepared baking sheet.

Flatten and bake first time:

Flatten logs to about 3/4 inch thick. Bake for 25–28 minutes until golden and firm. Cool on pan for 15 minutes.

Slice and reduce oven:

Reduce oven temperature to 300°F (150°C). Transfer logs to cutting board and slice diagonally into 1/2-inch pieces with serrated knife.

Bake to crisp:

Arrange slices cut side down on baking sheet. Bake for 12 minutes, flip, and bake 10–12 minutes more until crisp and dry.

Cool and serve:

Let biscotti cool completely on wire rack before serving or storing.

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These biscotti always bring back memories of cozy mornings spent with family, savoring a crunchy treat alongside hot coffee. Even picky eaters in the family happily reach for seconds!

Required Tools

Large mixing bowls, whisk, baking sheet, parchment paper, serrated knife, wire rack

Allergen Information

Contains wheat (gluten), eggs, nuts if using, chocolate (may have milk/soy). Double-check ingredient labels for specific allergens if needed.

Nutritional Information

Each biscotti: 110 calories, 3 g fat, 19 g carbohydrates, 2 g protein

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Enjoy these biscotti dipped in coffee or tea for a perfect fall treat. They are also fantastic in festive gift tins!

Recipe FAQs

→ How do I prevent biscotti from becoming too hard?

Slice the logs when slightly warm, and monitor second bake carefully. Thinner slices yield crisp but not rock-hard biscotti.

→ Can I use canned pumpkin instead of homemade puree?

Yes, canned pumpkin works well. Ensure it's pure pumpkin without added sugar or spices for best results.

→ What are good add-ins besides nuts or chocolate chips?

Dried cranberries, pepitas, or chopped dried fruit offer great flavor and texture variation. Adjust amounts as desired.

→ How long do biscotti stay fresh?

If stored in an airtight container at room temperature, biscotti stay fresh for up to two weeks without losing crunch.

→ Is there a way to make this snack dairy-free?

Yes, skip the chocolate or use dairy-free chips. The base contains no butter or milk, and vegetable oil keeps it moist.

→ Should biscotti cool completely before serving?

Absolutely. Cooling ensures a crisp texture, making them ideal for dipping into coffee or tea.