7 Grain Pumpkin Biscotti Ghosts

I love to decorate cookies!  I’ve tried really hard to lay off the sugar cookies though, with it’s pound of butter, and equal amount of sugar.  I’ve been racking my brain to figure out what I could decorate for Halloween, that doesn’t include sugar cookies. Then it came to me! Biscotti!  A little unconventional? Maybe.  A little healthy? Totally!

pumpkin dough pumpkin biscotti dough
Step 1: Mix dough ingredients until Moistened. Step 2: On a floured surface, shape dough into two loaves.
pumpkin after cooked pumpkin biscotti
Step 3: Bake loaves in oven at 350 for a bout 20-25 minutes. Step 4: Let loaves cool for about 15 minutes, and then slice diagonally and place on cookie sheet.  Bake 15 more minutes at 300 degrees.
Halloween biscotti ghosts healthy halloween snack
Step 5: After slices are cooled, decorate with Royal Icing.

Pumpkin Biscotti Recipe

  • 3 1/2 cups 7 Grain Flour (or whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup agave nectar, or honey

Mix the dry ingredients together (flour, baking powder, salt, and spices). In a separate bowl, mix together wet ingredients (pumpkin, eggs, vanilla, and agave). Combine the wet ingredients with the dry ones until moistened.

On a flour surface, shape dough into two loaves and place on a cookie sheet.  Bake at 350 degrees for 20-25 minutes. Take out of oven and let cool for 15 minutes.  Slice diagonally, and bake again for 15 minutes at 300 degrees.  Take out and let cool completely.

ghosthealthy pumpkin dessert7 Grain Pumpkin Biscotti Ghosts
written by
Amy Roskelley

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Comments(13)
Jackie says:

How do I make the white frosting? What would I use for the black stuff to make the face? Cute idea! Our twins will love these.

Amy says:

I would keep it for up to 1 week.

Naomi says:

How long do these last for once baked?

Savannah says:

Is it okay if I make the dough the night before I bake them

Amy says:

Hi Rebecca! I don’t have any experience with rice flour. If you try it though, let us know how it turns out.

Rebecca says:

I wonder if brown rice flour would work for these instead of wheat? Any suggestions or tips?

Wow very easy recipe… best get cooking ready for halloween this year!

Amy says:

Hi Brooke, we used canned pumpkin (check the labels.. and get one that only contains pumpkin!)

Brooke says:

What a great idea! How do you make the pumpkin puree?

[…] their Zombie Treats (aka fresh mozzarella-filled ravioli). At Super Healthy Kids, Amy whips up some 7 Grain Pumpkin Biscotti Ghosts. At Mom’s Kitchen Handbook, Katie Morford adapts a State Fair treat into her own Spooky […]

Amy says:

Of course Jenny! I was trying to think of how I would cut shapes after baking the loaves, and before they went back into the oven, but my slices weren’t big enough for my cookie cutters. I don’t know why I didn’t think of cutting the shapes INSTEAD of the log step! Duh…. Let me know how it goes!

Jenny says:

Yum! I am going to make these for our halloween party Saturday. I wonder, instead of logs, if you could cut out shapes and just reduce the cook time? We have some adorable halloween cookie cutters I want to try.

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