Pumpkin Gingerbread Biscotti

Pour yourself a cup of coffee and enjoy these chocolate-dipped pistachio and pumpkin biscotti.


  • 2 1/2 cups flour or gluten-free flour.
  • 1 tsp. baking soda
  • 1 tsp salt
  • 2 tbsp pumpkin pie spice 
  • 1/3 cup butter
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 2 tbsp molasses
  • 2 tbsp icing sugar for “dusting” on top
  • 6oz semisweet Cococo couverture chocolate
  • Pistachios, chopped into pieces


  1. Preheat oven to 350°F
  2. Combine all ingredients (except icing sugar and chocolate) into electric mixer and stir well.
  3. Divide dough into 2 halves.
  4. Using your hands form each dough half as a “loaf” on a parchment lined baking sheet.
  5. Dust icing sugar over each loaf using a sieve.
  6. Bake for 30 mins.
  7. Remove from oven and let cool for 5-7 minutes.
  8. Slice loaves into pieces approximately 3/4”– 1” thick.
  9. Flip each slice on its flat side and place on a parchment lined baking sheet. Bake again at 350°F for 10 min.
  10. Let biscotti fully cool.
  11. While biscotti is cooling, finely chop pistachios.
  12. Temper the semisweet chocolate at temperature of 90°F / 32.2°C.
  13. Working quickly, dip biscotti in tempered chocolate and roll in pistachios.
  14. Placed dipped biscotti back on the parchment to let chocolate and pistachios set.

 Recipe courtesy of Stacey and Meg at CutCooking.com

Download this recipe as a pdf 
simply print the pdf from your desktop or mobile device

Back to all recipes