Pumpkin Ginger Biscotti

This Pumpkin Ginger Biscotti is a fall inspired twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that is a perfect fall treat.

I was so excited when I had leftover pumpkin to make biscotti with, but all the recipes I looked at online just didn’t hit the mark for me. So I decided to take my Italian Biscotti recipe (one that I got from my friend Jamie) and adjust it to make my own Pumpkin Ginger Biscotti recipe. I was delighted when it came out exactly what I had hoped for. This makes for wonderful holiday treats, especially for teachers accompanied with some hot cocoa or with a Starbucks gift card.

Enjoy! XOXO San

What is biscotti?

Biscotti are Italian almond biscuits that originated in the Italian city of Prato. Traditionally, they are baked twice and in an oblong-shape, resulting in a dry, crunchy cookie that is usually dipped in a drink like coffee or tea.

Biscotti is classified as a cookie, and even though I am typically not a fan of crisp, crunchy cookies, these are amazing. So, I guess maybe I do love crunchy cookies because I just love biscotti.

How do you make Pumpkin Ginger Biscotti?

• Preheat oven to 350 degrees
• Stir together flour, salt, and baking powder 3 times.
• Beat sugar, butter, until light. Add eggs one at a time and add flavoring. Beat again.
• Combine mixtures and add nuts. Roll into 2 – 4 logs depending on the size of biscotti you like. I do 4 logs for this recipe. Press down slightly. If mixture is too soft, refrigerate for 30 minutes or add more flour.
• Bake at 350 for 20 minutes, for 2 logs, 15 minutes for 4 logs. Cool. Slice logs on the diagonal, lay flat on the cookie sheet and bake again at 250 for 15-20 minutes until lightly browned.

• Let them cool again, then serve or melt white chocolate in a shallow dish and dip the top of biscotti, then harden and serve.

My favorite kitchen tools used to make Pumpkin Ginger Biscotti

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SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love these pans so much that I have 9!

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.

OR

HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.

Love biscotti? Try these variations: Almond Citrus Biscotti, Red Velvet Biscotti and Italian Almond Biscotti.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Print Recipe

Pumpkin Ginger Biscotti

This Pumpkin Ginger Biscotti is a fall inspired twist on the classic biscotti cookie. A crisp, crunchy Italian cookie that is a perfect fall treat.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Dessert

Servings: 16

Calories: 175kcal

Author: Sandra

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 1/4 cup butter or margarine softened
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 3 eggs
• 1 teaspoon vanilla extract
• white chocolate melting chips optional topping

Instructions

• Preheat oven to 350 degrees
• Stir together flour, salt, and baking powder 3 times.
• Beat sugar, butter, until light. Add eggs one at a time and add flavoring. Beat again.
• Combine mixtures and add nuts. Roll into 2 – 4 logs depending on the size of biscotti you like. I do 4 logs for this recipe. Press down slightly. If mixture is too soft, refrigerate for 30 minutes or add more flour.
• Bake at 350 for 20 minutes, for 2 logs, 15 minutes for 4 logs. Cool. Slice logs on the diagonal, lay flat on the cookie sheet and bake again at 250 for 15-20 minutes until lightly browned.
• Let them cool again, then serve or melt white chocolate in a shallow dish and dip top of biscotti, then harden and serve.

My review: I loved this, especially dipped in some warm milk.

Kids review: So they had these with breakfast the next morning with a glass of hot cocoa and all 11 of the kids (5 of my kids, 6 friends) loved them! That rarely happens

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