Hey there, fellow foodies!
Get ready to fall head over heels for the most scrumptious autumnal treat – Vegan Pumpkin Biscotti! I've been playing around in the kitchen (as always!), and this recipe is just too good not to share. These aren't just any biscotti; they're a celebration of pumpkin spice season, loaded with crunchy hazelnuts, and a hint of citrus zing. Whether you’re a coffee dunker or a tea sipper, these are your new best friend.
Okay, so picture this. I was reminiscing about my old office days where a box of biscotti was my only joy, and I thought, 'Why not bring that joy back, but make it way healthier and more delicious?' These vegan pumpkin biscotti are that very dream come true. They're packed with the comforting flavors of cinnamon, cardamom, ginger, nutmeg, and a touch of cloves – the kind of aroma that makes your kitchen smell like a warm hug.
Plus, the addition of toasted hazelnuts adds that perfect crunch, and a little orange zest gives a festive twist. They’re fantastic on their own, but if you’re feeling fancy, a drizzle of melted white (or dark) chocolate makes them extra special. Let's get baking, shall we?
Ingredient Spotlight:
- Vegan Butter: We're keeping it plant-based, but coconut oil works great too for that little bit of moisture and crispness.
- Sugar: I’ve used light muscovado for an extra layer of autumn flavor, but any sugar works.
- Pumpkin Puree: Homemade or store-bought, it's the star of the show. I bake mine for extra flavour and just blend it up with my stick blender.
- Warming Spices: Think cinnamon, cardamom, nutmeg, ginger, and a hint of cloves.
- Vanilla: Because every baked good needs a touch of vanilla love.
- Flour: I use plain flour but a good gluten-free mix can easily be substituted if you want to keep these gluten free.
- Hazelnuts: My favourite autumn nut, chopped and ready to add that amazing texture and flavour.
- Orange Zest: A little touch of citrusy Christmas magic!
- White Chocolate: Totally optional but makes these look amazing
Let’s Bake!
- Whisk Wet Ingredients: Cream together the vegan butter and sugar until light and fluffy. Mix in the pumpkin puree, vanilla, spices, salt, and orange zest.
- Fold In Dry Ingredients: Gently fold in the flour and hazelnuts. The batter will be sticky and that is how it is meant to be.
- Shape and Bake: Divide the dough into two, shape into logs, and flatten them slightly. Bake until lightly browned.
- Slice and Bake Again: Let the logs cool, then slice and bake again until perfectly crispy. They will seem fragile at first, so be very gentle.
- Drizzle: Optional, but a drizzle of melted vegan white chocolate takes these to a whole new level!
And that’s it! These Vegan Pumpkin Biscotti are perfect for a cozy afternoon treat, a holiday gift, or just because you deserve something delicious. Don't forget to tag me on social media if you try them out – I can't wait to see your creations!
Recipe Card
Yields: 40 biscotti Prep Time: 20 minutes Cook Time: 60 minutes
Ingredients:
- 55 g vegan butter, softened
- 140 g light muscovado sugar
- 115 g pumpkin puree
- 1.5 tsp vanilla extract
- 1.5 tsp cinnamon, 0.5 tsp cardamom, 0.5 tsp ginger, 0.25 tsp nutmeg, pinch of cloves
- 0.5 tsp fine sea salt
- Zest of 1 large orange
- 1.5 tsp baking powder
- 250 g all-purpose flour (or gluten-free mix)
- 75 g hazelnuts, chopped
- 100g Vegan White Chocolate for Drizzling (optional)
Instructions:
- Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
- Cream together the softened vegan butter and sugar until smooth. Add pumpkin puree, vanilla, spices, salt, and orange zest. Mix well.
- Gently fold in the flour and baking powder. Add the chopped hazelnuts.
- Divide the dough into two and shape each half into a rough log. Place on the baking tray and flatten slightly, make logs about 25cm/10inches long by 5cm /2 inches wide
- Bake for 30-35 minutes until lightly browned. Reduce the oven temp to 150°C (300°F).
- Let the logs cool for 15-20 minutes then cut into 1-1.5cm (0.4-0.5 inch) slices.
- Place the slices cut-side down on the baking tray and bake again for 20-25 minutes until crispy.
- Once cooled, drizzle with melted white chocolate (if using) and let harden. Store in an airtight container for 3-4 weeks or freeze.
Notes:
- For gluten-free option, use a gluten-free flour mix, adding 1 tbsp of flaxseed meal mixed with 1 tbsp of water to the pumpkin puree, let sit for 10 mins before adding.
Enjoy every bite!