These Vegan Pumpkin Biscotti drizzled with an easy lemon glaze make an ultimate cookie for fall. Perfect accompaniment for a coffee or tea.
There are two sides to a pumpkin biscotti. First - they make a wonderful crunchy dessert for fall baking.
Add chewy cranberries, nuts and chocolate chips and anyone will be happy to receive this yummy cookie at Christmas cookie exchange.
Biscotti are traditional Italian cookies. They are hard and crunchy and often filled with a variety of delicious mix-ins.
Jump to:
Here's Why This Recipe Works
- this vegan pumpkin biscotti recipe is very customizable. You can use dried fruits that you want, replace the hazelnuts or completely omit them. It's completely up to you;
- biscotti are easy to make and the recipe makes a big batch;
- pumpkin biscotti cookies have just the right amount of spice and finished by a liberal drizzle of sugar lemon glaze...so delicious!
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- pumpkin puree. In this pumpkin cranberry biscotti recipe I used canned pumpkin puree not a canned pumpkin pie filling. If you have the latter, you can certainly use it, but in that case omit the added spices: cinnamon, nutmeg, ginger;
- sugar. Make sure to use organic cane sugar, because regular cane sugar is processed with a bone char and is not a vegan ingredient; You can read more in my Vegan Grocery List blog post. The same goes for powdered sugar. Make sure it is organic;
- hazelnuts. I realize that not every grocery store sells hazelnuts. If you can't find them, walnuts or pecans make a decent alternative to hazelnuts.
- vegan chocolate chips. If you're looking for oil-free chocolate chips, Hu Chocolate Chunks are wonderful for baking.
Instructions
- Mix dry ingredients. In a big bowl combine all-purpose flour, baking powder, cinnamon, nutmeg and sugar.
- Mix wet ingredients. In another big bowl whisk pumpkin puree, applesauce, organic cane sugar and olive oil.
- Combine dry and wet ingredients. Add dry ingredient to the bowl with wet ingredients and mix well.
- Add the mix-ins. Stir in hazelnuts, dried cranberries and chocolate chips.
- Mix well. Mix the pumpkin biscotti dough with a spoon until you have a uniform dough.
- Shape the logs. Coat your hands in a light dusting of flour, divide the dough in half and place on parchment lined pans. Form each piece into a 5x8 inches log and flatten with your hands until the logs are about ½ inch thick.
- Bake. Place the pan in the preheated to 360 F oven and bake for 30 minutes.
- Remove from the oven and slice the biscotti. Reduce the temperature to 300 F. Cut each log into ½-inch thick pieces and place back on baking sheet, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Remove vegan pumpkin cranberry from the oven and let them cool completely.
- Make the lemon glaze for biscotti. Meanwhile, in a medium bowl whisk powdered sugar and lemon juice until thick but runny. If necessary, add more lemon juice.
- Finish with a glaze. Fill a piping bag with a glaze, cut a small tip of the bag off and drizzle the glaze over the pumpkin cranberry biscotti. Let the glaze harden and enjoy the biscotti.
Pro Tip
If your pumpkin cranberry biscotti have softened, this is not a problem. Just pop them in the toaster oven or conventional oven for a few minutes and they will firm right up.
That way, pumpkin biscotti will last for 2-3 weeks.
Frequently Asked Question
The idea is that the biscotti cookie gets hard and crumbly and so when you dip it in coffee it softens and absorbs some of that coffee flavor. It's not the only way to eat biscotti. So the answer is no. If you don't want to dunk biscotti in coffee, you can enjoy them as they are.
Whatever crunchy and delicious you have in your pantry. I love pumpkin biscotti with hazelnuts and something acidic like cranberries. You can mix in silvered almonds, pine nuts, maybe finely chopped figs, raisins or orange zest.
There are 2 things you can do to prevent the dough from crumbling. First - it's very important to let the dough cool after the first bake. Even if you're in rush, allow it for 15-20 minutes to cool. Second - make sure your cutting knife is very sharp. I recommend using a long blade knife like a cook's knife or a slicing knife.
Storage
The best part about vegan pumpkin biscotti is that they store very well. It's important to note though, that they don't like like moisture so you need store them in the airtight container on the counter.
Similar Recipes
If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.
If you're looking for a quick overview of the recipe, please check out my Pumpkin Cranberry Biscotti web-story.
Recipe
Vegan Pumpkin Cranberry Biscotti
Ingredients
For the pumpkin biscotti dough
- ⅓ c hazelnuts chopped
- ½ c canned pumpkin puree
- ½ c dried cranberries
- ¼ c vegan chocolate chips
- ½ c applesauce unsweetened
- 2 c all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ c coconut sugar or organic cane sugar
- 7 tablespoon olive oil
For the lemon glaze
- ½ c powdered sugar
- 2 ½ teaspoon lemon juice
Instructions
Mix dry ingredients
- In a big bowl combine all-purpose flour, baking powder, cinnamon, nutmeg and sugar.
Mix wet ingredients
- In another big bowl whisk pumpkin puree, applesauce, organic cane sugar and olive oil.
Combine dry and wet ingredients
- Add dry ingredient to the bowl with wet ingredients and mix well.
Add the mix-ins
- Stir in hazelnuts, dried cranberries and chocolate chips.
Mix well
- Mix the dough with a spoon until you have a uniform dough.
Shape the logs
- Coat your hands in a light dusting of flour, divide the dough in half and place on parchment lined pans. Form each piece into a 5x8 inches log and flatten with your hands until the logs are about ½ inch thick.
Bake the logs
- Place the pans in the preheated to 360 F oven and bake for 30 minutes.
Remove from the oven and slice the biscotti
- Reduce the temperature to 300 F. Cut each log into ½-inch thick pieces and place back on baking sheet, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Remove vegan pumpkin cranberry from the oven and let them cool completely.
Make the lemon glaze for biscotti
- Meanwhile, in a medium bowl whisk powdered sugar and lemon juice until thick but runny. If necessary, add more lemon juice.
Finish with a glaze
- Fill a piping bag with a glaze, cut a small tip of the bag off and drizzle the glaze over the pumpkin cranberry biscotti. Let the glaze harden and enjoy the biscotti.
Maggie says
can i use whole cranberries?
Iryna says
Yes, whole cranberries are fine.
Kulia says
Looks amazing! Thank you for the recipe.
anne says
This recipe doesn't include cranberries ! I added the equivalent of the nuts and chips. Seems it was mixed up with another ? Also had to add extra flour as dough surely wouldn't keep log shapes.
Iryna says
Hi Anne! Sorry about that! Looks like I forgot to include cranberries in the ingredients. There should be 1/2 c cranberries. Fixing this now.