Vegan Pumpkin Biscotti Recipe

Made with pumpkin puree, flavoured with pumpkin spice and filled with pecans and cranberries these crunchy biscuits are a great Autumnal treat.

Biscotti, also known as Cantuccini, are a crunchy, twice-baked Italian biscuit/cookie that are best eaten with a glass of sweet wine or a cup of coffee for dunking.

They are quite hard on their own, but dunking them softens them a bit, preventing you from breaking your teeth and creating a delicious flavour combination.

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I first made a vegan version of biscotti a while ago with my vegan biscotti with almonds and cranberries, and these vegan pumpkin biscotti are adapted from that recipe.

Despite the fact that traditionally biscotti rely quite heavily on eggs, they are actually very easy to veganise. A bit of oil and pumpkin puree to replace the fat and liquid from the egg is all you need to convert them to vegan and they taste just as good as the traditional ones do.

These spiced pumpkin ones are a lovely Autumn treat, delicious with a cup of coffee as a snack at any time of day.

Healthy Pumpkin Biscotti Recipe Food Meanderings

Oil: Any kind of neutral oil will work, I use olive. You could even use melted vegan block butter or coconut oil.

Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK, or online. You can also use homemade pumpkin puree.

Pumpkin spice: In the UK pumpkin spice is readily available online and you can also make your own. Alternatively you can use individual spices - cinnamon, ginger, nutmeg and allspice.

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Divide the dough into two even pieces and shape each one into a log about 6cm wide. Place them well spaced apart on a lined baking sheet and use your hands to slightly flatten them and square off the edges.

Turn the slices over and bake for another 10 minutes. Remove from the oven and transfer to a wire rack to cool.

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

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The dough shouldn't be too sticky but also shouldn't have dry patches. You may find that you need to add a teeny bit more flour or milk to achieve the right consistency.

Don’t try slicing the logs before the 20 minutes cooling time is up otherwise they will be hard to slice and crumbly.

If you want softer biscuits you can reduce the second bake time a little; and if you want really super crunchy ones you can increase it a bit.

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The pecans and cranberries can be swapped for other dried fruits and nuts, or use chocolate chips. Alternatively you can omit them completely.

Biscotti are tricky to slice neatly, vegan or otherwise, and you will get some crumbles no matter what you do. You will get better at it with practice!

Make sure that you let the logs cool for 20 minutes before you slice them, but don't leave them to cool for too much longer than that, they need to still be warm.

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You need to make sure that you use an incredibly sharp serrated knife, preferably with a narrow blade, and don’t put too much pressure on the biscotti – try and gently ‘saw’ through the crust.

If you are struggling to slice them you can try spraying the crust with a bit of water and leaving it for a minute before slicing them, this should help to soften the crust a little so it is easier to cut through.

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #

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Vegan pumpkin biscotti - these easy vegan biscotti cookies are delicious, spicy, easy to make and perfect for dunking! Made with pumpkin puree, flavoured with pumpkin spice and filled with pecans and cranberries these crunchy biscuits are a great Autumnal treat.