These Vegan Pumpkin Biscotti cookies are so comforting. The pumpkin spice flavor mixed into this crunchy, nutty treat are what dreams are made of, SO good!

My cousin, Tia, introduced me to biscotti cookies some time last year and I’ve been hooked ever since. We were talking about making biscotti a few days ago and I thought I’d try making them pumpkin spice, I’m so glad I did because they are so so good! this post is for you, Tia <3

Biscotti are Italian almond cookies that are traditionally made with eggs and butter. I subbed these ingredients for a little bit of avocado oil and arrowroot starch/powder.

Biscotti is also known as cantucci means ‘twice baked’. So, to state the obvious, these cookies are twice baked to achieve an irresistible dry and crunchy biscuit that’s perfect for dipping in warm or even cold milk.

While baking a cookie twice sounds like a LOT of work, trust me when I say that it’s not. They are easy to make, and the process is just as fun as eating them.

If you like pumpkin spice recipes, you will also like my pumpkin banana muffin and pumpkin smoothie recipe.

These Pumpkin Biscotti Cookies are:

Whole grain: I used a mix of spelt flour and almond flour which makes the most perfect crumb.

Addictive: I could eat these every day, they’re delectable

Customizable: You have the freedom to add in any kind of nuts/seeds you like, chocolate chips or dried fruit.

Perfect for dipping in your favorite hot beverage.

Notes on Ingredients

Spelt flour- I used whole grain spelt flour for extra fiber and a mild nutty flavor. You can try this recipe with all purpose flour of whole wheat flour.

Almond flour- adds a beautiful texture and flavor.

Pumpkin puree- homemade is best but you can use canned.

Maple syrup- this sweetens the cookies. You can use another liquid sweetener of choice as a substitute.

Avocado oil- to add moisture and a rich texture. Can be subbed with applesauce or natural nut butter (runny in consistency).

Arrowroot powder/starch- acts as a binding agent and prevents the cookies from crumbling. Can be replaced with cornstarch.

Baking powder- helps the pumpkin biscotti biscuits to rise.

Cinnamon, nutmeg, and ginger- essential in the pumpkin spice mix. You can include a pinch each of allspice and/or cloves for a stronger pumpkin spice flavor.

Vanilla extract- for flavor

Whole unblanched almonds- almonds are traditionally used in biscotti biscuits. They add a characteristic crunch, and they make the cookies so pretty.

Salt- to enhance all the flavors

Step-by-step Instructions

Preheat your oven to 350 degrees F and oil a baking tray or line it with parchment paper or a silicone mat.

Vigorously whisk spelt flour, almond flour, baking powder, arrowroot starch, cinnamon, ground ginger, nutmeg, and salt into a bowl.

Whisk together pumpkin puree, maple syrup, avocado oil, and vanilla extract in a separate bowl.

Slowly incorporate the dry ingredients into the dry ingredients and knead until a slightly sticky dough is formed.

Add almonds and combine until evenly distributed.

Split the dough in two and transfer them onto a baking tray

Form the dough into 2 long logs, each about 10-11 inches long.

Use your fingers to flatten them into long rectangles, leaving about an inch in between the two logs.

The logs should be about 4 inches wide, and about 1/2-inch high.

Bake cookies at 350 degrees F for 30 minutes, or until lightly golden brown all over and the center is firm to the touch.

Let biscotti cool for 15 minutes and then use a sharp knife to and slice into 1/2 inch to 3/4-inch wide pieces.

Reduce the oven to 300 degrees F.

Lay the cookies cut side down on baking sheets. Bake for ten minutes on each side.

Serve with warm milk or a hot beverage of choice.

Tips for success

To prevent your biscotti cookies from crumbling:

 Use wet hands when molding and kneading your dough.

Allow your cookies to cool for no less than 15 minutes after the first bake, if you slice into them too soon, they will crumble.

Use a sharp knife when slicing the cookies after the first bake

If your cookies do not come out crunchy enough, leave them in the oven for a few more minutes until they are dry enough.

How to Store and Serve:

Store in an airtight container on the counter.

Although these cookies are perfect on their own, you can dip them in milk or your favorite hot beverage.

If your cookies end up getting soft, bake or toast them for a few minutes and then serve.

Mix-in Suggestions

You can mix in other nuts such as walnuts, pecans, hazelnuts, or pistachios.

Seeds can be added in the mix—pumpkin seeds, sesame seeds or flaxseeds would be delicious.

Dried fruits to add tartness/sweetness- raisins, apricots, cranberries, figs etc. reduce the amount of liquid sweetener to half the recommended amount.

Made this recipe? Let me know how it went by leaving a comment and rating below