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Vegan Pumpkin Spiced Biscotti, I bet you won't be able to resist them. Traditional biscotti with an autumnal flavour that can last for weeks ( not likely to happen in my house ). These pumpkin biscotti are loaded with spices, studded with toasted almonds and plenty of pumpkin flavours. They are perfect accompanied with your pumpkin-themed coffee.
We love pumpkin, but I rarely use in baking but this time I had a perfect occasion or an excuse. My mum brought a different kind of squash and pumpkin, from PYO farm. We ate them roasted, simmered delicious curry with it and enjoyed in Moroccan vegetarian Tagine.
Mango and mixed Nuts and Oat, Red Pepper and Coriander Biscotti recipes
Notes :- Instead of almonds Pecan can be added too.
You will need :-
- 450 g plain flour
- 240 g melted coconut oil
- 1 cup pumpkin puree
- 2 tsp. pumpkin spice
- 300 g cane sugar
- 125 g fine cornmeal
- 100 g toasted almonds
- 2 tsp. vanilla extract
- 3 tsp. baking powder
- ½ tsp. salt
Method :-
Preheat the oven to gas mark 4, 350F or 180C.
In a big bowl combine sugar and melted coconut oil.
Add pumpkin puree and vanilla extract and whisk until well combined.
Now add flour, cornmeal, salt, baking powder and pumpkin spice and mix everything but try not to over mix.
Add chopped almonds or pecans and mix just once.
Line a baking sheet with parchment paper, divide the batter into four equal parts and place on a flour surfaced board.
Now pat each half batter and shape them into a log around 10 inch long, 1 inch thick and 3-4 inch wide.
Place on a baking tray and bake 35-40 minutes until firmed.
Cool about 10 minutes on a wire rack, then place them onto chopping board and cut biscotti into a thin slice using serrated knife.
Place the cut biscotti on a baking tray again and bake them about 15-20 minutes or till lightly brown.
Remove them from the oven and let it cool on a wire rack.
Can be store up to 2 weeks in loosely in air tight container.
Serve with tea or coffee.
Recipe loosely adapted from here
CookwithRenu says
Ah..I never feel like scrolling away once I see your food images on the screen. So beautiful. The biscotti looks perfect and a keeper recipe for the season coming.
Ashima says
As always they look fabulous! Love how you gave an Indian twist in your food photo setting to the Italian biscuit! 🙂 And it is the perfect season to share Pumpkin recipes.. I am yet to try a biscotti and am already looking at your other recipes! Thanks you sharing.
Archana says
Such a delicious n awesome bake. I love it n the pics of the pumpkin farm are beautiful
Amy|The Cook Report says
What a great idea, these look awesome
Geoffrey says
I can't think of anything more delicious than a pumpkin biscotti!
Kelly Lloyd says
Love Biscotti.. love the fact its Vegan.. these look delicious! Will be trying this one!
savorthebest says
I love all things pumpkin spice! these sound really good and would be perfect with my morning coffee
Cookilicious says
Right in time for Fall! Never made a biscotti yet but you have tempted me enough! 🙂
Patty @ Spoonabilities says
These have me craving flavors of the fall! They looks delicious!
thesweetnerd says
The Halloween vibe of this post gets me excited because It's almost time for spooky time! Only 3 more months until I can bake this delicious biscotti. Thanks
Cookilicious says
oh my! That looks delicious! Pinning it as well. I am so making this soon.
Unknown says
Love these biscuits! I bet they taste delicious!
kali says
Wow.. this sounds so fab a real Autumnal biscuit.. I'm looking forward to making these.. I love your pics pumpkin picking