Delicious & Easy Vegan Pumpkin Biscotti: Your Perfect Autumnal Treat

Welcome the cozy vibes of autumn with these incredibly delicious and easy-to-make vegan pumpkin biscotti! Infused with warm pumpkin spice, rich pumpkin puree, and studded with crunchy pecans and tangy cranberries, these twice-baked Italian cookies are the quintessential fall treat. Perfectly crunchy yet tender when dunked, they are designed for delightful dipping into your favorite coffee or sweet wine.

Biscotti, often known as Cantuccini in their native Italy, are a timeless Italian biscuit renowned for their distinctive crunch and elegant simplicity. What makes them so unique? Their signature characteristic is being “twice-baked,” which gives them that wonderfully firm texture, making them ideal for dipping. Traditionally, biscotti are enjoyed alongside a glass of Vin Santo, a sweet dessert wine, or a steaming cup of coffee. The act of dunking not only softens the biscotti slightly, preventing any potential tooth-breaking, but also allows the cookie to absorb the liquid, creating a heavenly fusion of flavors and textures.

For those who follow a plant-based diet, or simply wish to explore delicious vegan baking, you’ll be delighted to know that biscotti are surprisingly simple to veganize! My journey into vegan biscotti began with a classic version featuring vegan biscotti with almonds and cranberries, and this pumpkin variant builds upon that successful foundation. While traditional biscotti recipes often rely heavily on eggs for structure and richness, they are easily replaced. A thoughtful combination of neutral oil and creamy pumpkin puree steps in to provide the necessary fat and liquid, yielding a result that is every bit as delicious and satisfying as its conventional counterpart.

These spiced pumpkin biscotti are truly a highlight of the autumn season. Their warm, comforting flavors, derived from a generous amount of pumpkin spice, make them an irresistible snack. Imagine crisp fall mornings, a cozy blanket, and a cup of your favorite brew paired with one of these crunchy, fragrant cookies. They are perfect for an afternoon pick-me-up, a delightful after-dinner treat, or even a thoughtful homemade gift for friends and family during the holidays.

Essential Ingredients for Perfect Vegan Pumpkin Biscotti:

Crafting these delectable vegan pumpkin biscotti requires a few key ingredients. Here’s a detailed look at what you’ll need and some helpful tips for each:

• Plain (All-Purpose) Flour: This is the backbone of your biscotti. Plain flour provides the ideal structure for these crunchy cookies. While I haven’t personally tested a gluten-free version, some readers have reported success with a good quality gluten-free all-purpose blend, though results may vary. For best results, stick with standard plain flour.
• Oil: To replace the fat and moisture typically found in eggs, a neutral-flavored oil is essential. I frequently use olive oil in my baking as it adds a subtle richness without overpowering the other flavors. However, any neutral vegetable oil like sunflower, canola, or even melted vegan block butter or refined coconut oil will work beautifully. Choose an oil that you enjoy baking with.
• Tinned Pumpkin Puree: This is a crucial ingredient for both flavor and moisture. Please ensure you are using pure pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened. In many larger supermarkets across the UK, pure pumpkin puree is readily available, especially during the autumn months, or you can easily find it online. Alternatively, making your own homemade pumpkin puree is a simple and rewarding process – just roast pumpkin chunks until tender, then blend until smooth.
• Sugar: I find that light brown soft sugar lends a wonderful depth of flavor and a subtle caramel note to the biscotti, complementing the pumpkin spice beautifully. If you don’t have it on hand, caster sugar, granulated sugar, or even coconut sugar can be used as substitutes, though they may alter the final taste and texture slightly.
• Baking Powder: This leavening agent is vital for giving the biscotti a slight lift during the first bake. It helps create a tender crumb before the second bake crisps them up. It’s important to use baking powder, not baking soda, as they react differently and are not interchangeable in this recipe unless an acid is also present.
• Pumpkin Spice: The heart of the autumnal flavor! In the UK, pumpkin spice blends have become increasingly common and are available in many stores or online. You can also easily create your own blend by combining individual spices such as cinnamon, ground ginger, nutmeg, and allspice. Adjust the ratios to suit your personal preference for a stronger or milder spice profile.
• Vanilla Extract: While optional, a good quality vanilla extract enhances all the other flavors, adding a touch of warmth and complexity. I always recommend including it for the best possible taste.
• Dried Cranberries and Pecans: These add a delightful textural contrast and bursts of flavor. The pecans provide a buttery crunch, while the cranberries offer a tart sweetness that balances the pumpkin spice. Feel free to customize these additions! Walnuts, almonds, or even chocolate chips would make excellent alternatives. You could also swap out the cranberries for other dried fruits like chopped apricots or raisins.

Step-by-Step Guide: How To Make Vegan Pumpkin Biscotti:

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)

Making these vegan pumpkin biscotti is a straightforward process that involves two baking stages, resulting in their characteristic crispness. Here’s a more in-depth look at each step:

Step 1: Combine Wet Ingredients. In a spacious mixing bowl, thoroughly whisk together the pumpkin puree, your chosen sugar, oil, and vanilla extract until the mixture is smooth and well combined. This forms the flavorful liquid base for your dough.

Step 2: Incorporate Dry Ingredients. Next, whisk in the pumpkin spice, baking powder, and a pinch of salt into the wet mixture. Once these are combined, gradually add the plain flour. Stir until a cohesive, smooth dough forms. The dough should be soft but not excessively sticky; if it seems too wet, a tiny spoonful of extra flour can help achieve the right consistency.

Step 3: Mix in the Add-ins. Gently fold in the dried cranberries and chopped pecans. To ensure they are evenly distributed throughout the dough, you might find it easiest and most effective to use your hands to incorporate them fully.

Step 4: Shape the Dough Logs. Divide the prepared dough into two equal portions. On a baking sheet lined with parchment paper, shape each portion into a log. Aim for logs that are approximately 6cm wide and around 18cm long. Ensure they are placed well apart to allow for spreading. Use your hands to gently flatten the tops and square off the edges; this helps create a more uniform shape for slicing later.

Step 5: First Bake. Bake the dough logs in your preheated oven for about 40-45 minutes, or until they are firm to the touch and slightly golden brown. This first bake cooks the dough through and sets its shape.

Step 6: Cool and Slice. Once the logs are out of the oven, transfer them to a wire rack and allow them to cool for a crucial 20 minutes. During this time, the logs will firm up slightly, making them easier to slice without crumbling. Once cooled, use a very sharp serrated knife to cut the logs into diagonal slices, approximately 1 ½ cm thick. Remember to use a gentle “sawing” motion rather than pressing down hard.

Step 7: Second Bake. Arrange the sliced biscotti cut-side down on the same baking sheet. Return them to the oven for another 10 minutes. Then, flip each slice over and bake for an additional 10 minutes. This second bake is what gives biscotti their signature crisp texture. They should appear dry and lightly toasted; they will continue to firm up as they cool completely.

Final Cooling and Storage. Once the second bake is complete, remove the biscotti from the oven and transfer them to a wire rack to cool completely. This ensures maximum crispness. Once fully cooled, store your delicious vegan pumpkin biscotti in an airtight container to maintain their freshness and crunch.

Expert Tips for the Best Vegan Pumpkin Biscotti:

Achieving perfect biscotti every time is easy with a few key tips:

• Embrace Metric Measurements: As with all my baking recipes, I wholeheartedly recommend using metric measurements with a digital kitchen scale. Cups are notoriously inaccurate for baking, leading to inconsistent results. Grams provide precision, ensuring your biscotti turn out perfectly every time, and it’s often less messy too!
• Dough Consistency is Key: Your dough should be soft and pliable, not overly sticky to the touch, and definitely without any dry, crumbly patches. If it feels too sticky, gradually add a tiny bit more flour, a spoonful at a time, until it reaches the right consistency. If it’s too dry, a tiny splash of plant-based milk (like oat or almond) can help.
• Respect the Cooling Time: The 20-minute cooling period after the first bake is crucial. Do not attempt to slice the logs any sooner, as they will be too soft and prone to crumbling. However, don’t let them cool for too long either; they need to still be warm enough to slice relatively easily.
• Customize Your Crunch: The second bake is where the magic of crispness happens. If you prefer a slightly softer biscotti, you can reduce the second bake time by a few minutes. For those who love an extra-super crunchy biscotti, extend the baking time by an additional 5-10 minutes, keeping a close eye on them to prevent burning.
• Get Creative with Add-ins: While pecans and cranberries are a classic fall pairing, feel free to experiment! Other nuts like walnuts or almonds, different dried fruits such as chopped figs or apricots, or even vegan chocolate chips would be delicious. For a simpler biscotti, you can omit the add-ins entirely.
• Proper Storage for Longevity: Biscotti are fantastic because they keep well! Store them in an airtight container in a cool, dark place, such as a pantry, and they will remain fresh and crunchy for several months. This makes them ideal for make-ahead gifting or simply enjoying over an extended period.

Mastering the Art of Slicing Biscotti:

Slicing biscotti neatly can be a bit challenging, regardless of whether they are vegan or not. You will likely encounter some crumbles – don’t worry, this is normal and part of the biscotti-making charm! With a little practice and these tips, you’ll improve your technique significantly:

• The Golden Cooling Window: As mentioned, allow the baked logs to cool for precisely 20 minutes before attempting to slice them. This window is crucial; they need to be firm enough not to completely collapse, but still warm enough to be pliable, preventing excessive crumbling.
• The Right Knife is Your Best Friend: Invest in an incredibly sharp serrated knife, preferably one with a narrow blade. A dull knife will only tear and crush the biscotti. The serrated edge helps to gently saw through the crust without exerting too much downward pressure.
• Gentle “Sawing” Motion: Instead of pressing straight down, use a light, back-and-forth sawing motion to cut through the logs. Let the knife do the work, guiding it carefully and steadily. This gentle approach minimizes pressure on the cookie, reducing crumbling.
• The Water Spray Trick: If you find that the crust is particularly hard and difficult to cut, a clever trick is to lightly spray the crust with a fine mist of water. Let it sit for a minute or two. This small amount of moisture can help to slightly soften the crust, making it easier for your knife to glide through.

More Delicious Vegan Pumpkin Recipes:

If you’re a fan of all things pumpkin, you’re in luck! I’ve developed a wide array of vegan pumpkin recipes for the blog, perfect for celebrating the season. Here’s a selection of some of my favorites:

• Vegan Pumpkin Pecan Babka
• Vegan Pumpkin Scones
• Vegan Pumpkin Spice Latte Cake
• Vegan Pumpkin Pie
• Vegan Pumpkin Muffins
• Vegan Pumpkin Bread
• Vegan Pumpkin Ice Cream
• Vegan Pumpkin Coffee Cake

If you’ve given this delightful vegan pumpkin biscotti recipe a try, I’d love to hear about your experience! Please take a moment to rate it, leave a comment below, or share your creations on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback is truly appreciated!

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