Pumpkin Biscotti with Cranberries
Sweet, cinnamon-spiced and seasonal, these Pumpkin Biscotti with Cranberries are made with whole wheat flour but just as tasty!
When I first started eating more whole grains, biscotti were a great find. Crunchy and flavorful, they are supposed to be crisp so there is no need to attempt the airy rise or tender crumb that white flour does so well.
And this was certainly handy the first time I made these. My youngest was in the school musical–and the final week was a killer. The request went out for treats to sustain the cast and crew and I wanted to provide something both healthy and appealing.
But the restrictions were fierce–no nuts (kids with allergies) and no chocolate (tough on costumes). The prior year my apple streusel muffins made the cut but I wanted to shake it up a little. No self-respecting foodie serves the same food twice!
Happily it was a hit. And homemade beat out packaged food one more time!
Why You’ll Love This!
Flavorful. Full of beautiful fall flavors like pumpkin and cinnamon, these are a tasty treat!
Fun. Whether you dunk them or eat them straight biscotti are a fun cookie or snack.
Healthier. With whole wheat flour, pumpkin, and cranberries, these are healthier than your average treat!
Step by Step Directions
In a medium bowl whisk together the flour, cinnamon, baking powder, and salt; set aside.
In large bowl, beat the eggs and sugar on high speed until the sugar dissolves and the eggs become pale and foamy. Add the pumpkin and vanilla and stir to blend. Add the butter and stir until well combined.
Gradually stir in the flour mixture until the dough comes together in a ball, then blend in the chopped cranberries and nuts if using.
Place the dough on a parchment lined baking sheet. Dough will be sticky. Lightly dust your hands with flour and shape the dough into a 4 inch wide by 1 inch tall log (it will probably make 2 logs–if so, space logs to allow for rising or use 2 baking sheets).
Bake at 350 degrees for 50 minutes, or until the top of the log is golden brown and firm.
Allow the log to cool to room temperature, then cut into 1/2 inch slices.
Place slices on the baking sheet and bake another 25 to 30 minutes, or until they are crisp.
Allow the biscotti to cool completely on the sheet. If using the glaze, melt the butter and mix ingredient together until smooth. Drizzle with a spoon over some or all of the biscotti. Rewarm the glaze in the microwave if it gets too stiff.
Variations
This recipe has been tested with dried cranberries as well as fresh (or frozen) cranberries. I think they’re both delicious so use whichever you prefer.
You can drizzle these with a nice maple glaze or not. Since it adds more calories, I decided to go half and half. I’ll admit the drizzled biscotti disappeared first, but the plain didn’t last long either.
Tips & FAQs
While the school didn’t allow nuts, I thought they were delicious when I made a batch for us.
These biscotti aren’t super hard, I think because the pumpkin keeps them a little softer. I was happy with this but if you’d like them crunchier, go with a longer second bake time.
Cookie Recipes
-
- Banana Pudding Cookies from Creative Cynchronicity
- Cranberry Oat Cookie Bars from That Recipe
- Iced Lime Cookies from Karen’s Kitchen Stories
- Oatmeal Raisin Toffee Cookies from A Kitchen Hoor’s Adventures
- Old Fashioned Ritz Cracker Cookies from Jen Around the World
- Pumpkin Biscotti from Art of Natural Living
- Ube Cool Whip Cookies from Hezzi-D’s Recipe Box
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Pumpkin Cranberry Biscotti
Ingredients
- 4 1/2 cups whole wheat flour
- 1 Tablespoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups brown sugar
- 3/4 cup pumpkin puree canned, or very well drained home cooked
- 1/2 teaspoon vanilla
- 1/2 cup butter heated until just melted
- 2 cup cranberries fresh chopped, or 1 cup dried
- 1 cup pecan pieces (optional)
Maple Glaze (Optional):
- 2 Tablespoons maple syrup
- 2 Tablespoons butter
- 10 Tablespoons powdered sugar
Instructions
- In a medium bowl whisk together the flour, cinnamon, baking powder, and salt; set aside.
- In large bowl, beat the eggs and sugar on high speed until the sugar dissolves and the eggs become pale and foamy. Add the pumpkin and vanilla and stir to blend. Stir in the melted butter.
- Gradually stir in the flour mixture until the dough comes together in a ball, then blend in the chopped cranberries and nuts if using.
- Place the dough on a parchment lined baking sheet. Dough will be sticky. Lightly dust your hands with flour and shape the dough into a 4 inch wide by 1 inch tall log (it will probably make 2 logs–if so, space logs to allow for some rising or use 2 baking sheets).
- Bake at 350 degrees for 50 minutes, or until the top of the log is golden brown and firm.
- Allow the log to cool to room temperature, then cut into 1/2 inch slices.
- Place slices on the baking sheet and bake another 20 to 30 minutes, or until they are crisp. Let cool in pan.
- If using the glaze, melt the butter and mix glaze ingredient together until smooth. Drizzle with a spoon over some or all of the biscotti. Rewarm the glaze in the microwave if it gets too stiff.
Notes
Nutrition
Originally published Feb 7, 2013.
All those food restrictions! Congratulations on finding something everyone could love! These sound tasty.
Yes, cooking with limits can be challenging–but often in a fun way, like for this!
I love biscotti and pumpkin with cranberries is such a fun idea!
Hello Inger,
Would love to make these because I like the idea of the mild pumpkin flavor rather than, what I feel to be, the too strong pumpkin flavor of a lot of pumpkin biscotti recipes I have seen. I would like to make a few changes to the ingredients and would like your thoughts. Sub out the butter for a neutral flavored oil (canola or vegetable), sub out the white sugar with brown sugar and sub out 1/3 of the ww flour for whole wheat pastry flour. What do you think?
Hi Deb–
Biscotti are very resilient, so I think you’ll do fine with some changes. Sugar should be no problem at all. You may need to use a little more pastry flour since it tends to be lighter. The oil will be a little more challenging because it will create a softer dough, so start with less (maybe even half), then add more to a nice consistency. And if you go too far on the oil, a little more flour may compensate again.
If you get a chance, I’d love to hear how it goes. Good luck!
I had no idea biscotti was so easy to make! I’ll have to remember this recipe the next time I’m want to bake a sweet treat.
I used more cranberries than the original recipe and was really worried when the dough got a little “gloppy” (which probably wouldn’t have happened if they hadn’t been frozen). But it came together anyway–I guess that’s the mark of a good recipe!
i never thought about how conducive to heavy flours biscotti would be–excellent point!
I am often surprised at how well recipes convert to whole wheat–though I have had a few serious failures too 😉
Love this idea…and they turned out perfectly!
Thanks Barbara. I really shouldn’t have been hesitant to try them all these years!
This biscotti looks so delicious, Inger. Especially like the idea of the pumpkin cranberry. Have never tried making these before. May have to soon!
You should–they are very forgiving. The logs were so sticky when I formed them that I was really worried but they turned out perfect.
They’re quite easy, aren’t they?
They sure are Tammy. Along with healthy and forgiving! I’m glad I decided to “revive” the idea!
These look great! And perfect for freezing until later.
We’re having family over after opening night, so I don’t expect many leftovers! But I should remember to freeze next time I go on a baking binge 😉
My husband is a big biscotti fan. And I just so happen to still have some (formerly) fresh cranberries squirreled away in the freezer. Might just have to make these!
Aren’t freezers wonderful!
Those flavors work so well together. I’m sure they were a hit!
Thanks Beth. Even though we’ve passed the holidays I was happy to eat the combo again.
Crunchy and tasty 😀
Cheers
CCU
Thanks!
Lovely!
Thanks Freeda!