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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


  • 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


  • 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.