This pumpkin spice ginger biscotti recipe tastes like the flavors of autumn. They’re perfect for dipping in your coffee or adding to your holiday baking list.
You don’t have to be the offspring of Italian immigrants, like me, to make delicious homemade biscotti. I am hooked on my Chocolate-Dipped Amaretto Biscotti! They’re so delicious that I really don’t like sharing them. Isn’t that awful?
Pumpkin Ginger Biscotti are a perfect dessert to have after Thanksgiving dinner or to add to your Christmas cookie tray. Cookies are the best finger desserts aren’t they? You don’t need a fork or plate. To me, that makes them more desirable. LOL!
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Pumpkin Spice Biscotti
Biscotti are not hard to make as you’ll see below. Don’t let the instructions scare you off as there are multiple steps but, all of them are easy and the prep time is only twenty minutes or so.
Most of the time in this recipe is spent in refrigeration, cooling and baking.
NOTE: The full, printable recipe is at the bottom of this post.
Ingredients
- 1 cup softened butter
- 1 cup sugar
- 3 eggs
- 3/4 cup canned pumpkin puree
- 1 tsp vanilla
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 dashes ground cloves
- 2 1/4 cups flour
- 1 tsp baking powder
- 3/4 tsp salt
Instructions
- First, preheat the oven to 350F.
- Then, toast the pecans for about ten minutes, stirring/flipping half way through.
- Next, cream the butter and sugar in a large mixing bowl. That just means to mix them until creamy which is about a minute.
- Next, add the eggs and continue to mix.
- Then, add the pumpkin puree, vanilla, and seasonings.
- Next, add the white powders: flour about a half of a cup at a time, baking powder and salt. Mix well while scraping the bottom and sides of the bowl.
- Then, add the toasted pecans and stir.
- Then, put the biscotti dough into a ball and cover with plastic wrap. Refrigerate for one hour to make it more pliable.
- Next, increase the temperature of the oven to 375F.
- Then, oil spray a large baking sheet.
- Then, form the dough into two logs and flatten at the top. Put them on the baking sheet and put it in the oven. Bake for 25 minutes. Your kitchen will smell amazing! Let cool one hour before cutting and toasting.
- Next, cut the biscotti logs into one inch wide pieces. Place the cut pieces on their flat side and bake again for 10-15 minutes until browned. Let cool.
- Then, melt white chocolate chips in the microwave for about 40 seconds or more until melted. Drizzle on top of the cooled biscotti.
If you like soft biscotti more than hard biscotti, skip the toasting part of this recipe where you lie the cooled biscotti flat and bake them a second time. They taste good soft as well.
However, if you don’t have all of the spices listed above but you do have pumpkin pie spice, you can substitute one tablespoon of it instead. It will not have the ginger taste of the recipe but, it’ll be close.
By the way, I have my own pumpkin spice substitute recipe too! That’s for the next time you want to make a pumpkin pie.
Make this biscotti recipe for a delicious fall cookie to celebrate the coming of cooler weather, falling leaves and the beauty of autumn.
You may also like:
Chocolate-Dipped Amaretto Biscotti
Peppermint Mocha Chocolate Biscotti
See more cookie recipes.
I took this recipe to Weekend Potluck.
Pumpkin Spice Biscotti
Ingredients
- 1/2 cup chopped pecans (optional)
- 1/2 cup softened butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 1/2 tsp ground ginger
- 3 dashes ground cloves
- 2 1/4 cups flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup white chocolate chips (optional)
Instructions
- First, preheat oven to 350F.
- Next, toast chopped pecans for 10 minutes and stir midway through.
- Meanwhile, in a large mixing bowl add softened butter and sugar and mix for a minute until creamy.
- Then, add eggs and continue to mix.
- Next, add the pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves and stir until combined.
- Then, add flour, baking powder and salt. Mix until combined.
- Next, add the pecans (if using.)
- Then, put the biscotti dough into a ball and cover with plastic wrap. Refrigerate for one hour to make it more pliable.
- Next, turn up oven temperature to 375F.
- Then, oil spray a large baking sheet.
- Then, form the dough into two logs and flatten at the top. Put them on the baking sheet and put it in the oven. Bake for 25 minutes. Let cool one hour before cutting and toasting.
- Next, cut the biscotti logs into one inch wide pieces. Place the cut pieces on their flat side and bake again for 10-15 minutes until browned. Let cool.
- Then, melt white chocolate chips in the microwave for about 40 seconds or more until melted. Drizzle on top of the cooled biscotti.
