What to do with some leftover gingersnaps from my Snappy S'mores from last weekend?!? Pumpkin biscotti, of course! Yes, I am lengthening my pumpkin-cooking season. You've been warned. 1/3 C hazelnut oil 1 C organic granulated sugar 3 eggs 1/4 C unsulphered molasses splash of ginger syrup 1 C pumpkin puree 3 C white whole wheat flour 1/2 C chestnut flour 1 T baking powder 1 1/2 T ground ginger 3/4 T ground cinnamon 1/2 T ground cloves 1/4 t ground nutmeg 1/4 C crumbled gingersnaps Preheat the oven to 375 degrees F. Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, pumpkin puree, molasses and ginger syrup. In another bowl, combine flours, baking powder, and spices; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Press crumbled gingersnaps into the top of the loaves. Bake in preh...