Pumpkin spice biscotti are here to help you celebrate the season of fall! These healthy biscotti are vegan and the ginger drizzle is beyond words AMAZING! Your weekend forecast calls for a slow morning with hot coffee and crunchy biscotti!
- 2.5 cup flour
- 1/4 cup cane sugar
- 1/2 cup brown sugar
- 2 teaspoon baking powder
- 2 teaspoon salt
- 3/4 cup pecans, finely chopped for best result
- 3 teaspoon cinnamon
- 3 teaspoon ginger powder (optional, ok if you don’t have it)
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 cup pumpkin puree
- 1/2 cup vegan butter, melted
- 2 teaspoon vanilla extract
- 1.5 cup powdered sugar, sifted after measuring
- 1 tablespoon + 1 teaspoon water
- 1 tablespoon ginger juice (about 3″ of ginger, shredded on a microplane and juices squeezed from pulp)
- dot of salt
- Add all dry ingredients to a mixing bowl. Misk well with a whisk to ensure baking powder incoporates throughout.
- Melt butter, & remove from heat. Mix with pumpkin puree and vanilla extract, and add to dry ingredients.
- Mix just until the flour is incorporated, and no white speckling remains. Try not to overmix. The dough will be sticky.
- Divide dough into 2 portions, we use a kitchen scale to ensure they are equal size and equal baking time.
- Place onto a parchment lined baking sheet, form into rectangles. Our rectangles we roughly 9.5″ long x 4.5″ wide X 3/4″ thick. This is an estimate.
- Ensure there is space between the two rectangular patties as they will spread during baking.
- Place in a preheated 350* oven and bake for 35 minutes.
- Remove from oven and cool for 10 minutes, preferrably on a wire rack.
- Once cooled for 10 minutes, slice into individual biscotti. The thicker the biscotti, the longer they’ll need to cook. Too thin and they will fall apart. 1/2″ slices are perfect. As the recipe notes state, we like to make slices with a serrated knife, then chop with a sharp chef’s knife to cut through the pecans without crumbling. Read the post for more tips on preventing crumbling!
- Place on cut sides, back onto a baking sheet, lower the temp to 325* and bake for 20 minutes.
- Flip and bake another 20 minutes. Turn off the oven and leave biscotti until oven cools for maximum crunchy, crispy biscotti. The biscotti will be dark brown with darkened edges, and won’t feel flexible if you hold one in two hands and try and bend it.
- If the slices are too thick and are not firm when done, simply bake an additional 5-10 minutes and check again.
- For the ginger drizzle, run a 3″ nub of ginger on a zester or microplance. Gather the pulp and squeeze out the juice. You could wrap it in a tea towel, but placing it in your hand works just fine. Measure 1 tablespoon of the juice only– this is important for the icing to set and harden!
- Add 1.25 cup of powdered sugar into a sifter and sifter into a mixing bowl– this is important for the icing to harden! To this add the tiniest dash of salt, the ginger juice, and 1 teaspoon water. Whisk together.
- Pull the whisk out of the mixture. if the icing is too thick, thin with water .5 teaspoon at a time, fully mixing and testing prior to adding any more liquid.
- Drizzle over biscotti once they are fully cool.
- Store in an airtight container, will keep crisp up to 5 days.
** Finely chop the pecans to avoid biscotti crumbling when you try to cut them. Also, don’t let the biscotti cool completely prior to cutting.
** The ginger drizzle is optional but really sets things off! This will make about 1/2 cup of icing, you will only need 1/4 cup or so for all biscotti. You can freeze the rest for use later!
** Read the full post for all the tips on making biscotti if it’s your first time, biscotti requires patience to achieve the perfectly shaped, perfectly crisp dunkable cookie we know and love!
** Traditional biscotti have eggs, which help the biscotti crisp up and hold shape without adding much moisture.
Keywords: Fall recipes, pumpkin recipes, biscotti