Pumpkin Cranberry Biscotti

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. Back in my corporate days (when I worked like a million hours a week and had a nanny who cooked), we ate homemade biscotti all the time.   Although we all loved them, they disappeared when Mom became the sitter.

Pumpkin Cranberry Biscotti

Pumpkin Cranberry Biscotti

This week, however, the idea of baking biscotti is back in the forefront.  You see one of my kids is performing in the school musical–and the final week is a killer.  The request went out for sustenance to get the performers, crew and teachers through the upcoming marathon and of course I signed up.  But the restrictions are fierce–no nuts (kids with allergies) and no chocolate (tough on costumes).

Last year I made apple streusel muffins (which I’ll repeat) and scones, but I wanted to shake it up a little.  No self-respecting food blogger would make the identical food twice!  So I’m going to pull the idea of biscotti out of the archives–and plan to make at least two versions.  No chocolate or nuts may up the challenge, but that’s just part of the fun!

Today’s biscotti recipe calls for fresh cranberries which I fortunately had frozen from fall’s CSA.  If you can’t get them, I am confident that dried would be delicious as well!

dunking biscotti

Perfect for dunking

Pumpkin Cranberry Biscotti

originally from Best Ever Cookie Collection


  • 4 1/2 cups whole wheat flour
  • 1 T cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cup canned pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/2 cup (1 stick) butter, melted and cooled to room temperature
  • 2 cup fresh cranberries, chopped

1.  In a medium bowl whisk together the flour, cinnamon, baking powder, and salt; set aside.

2.  In large bowl, beat the eggs and sugar on high speed until the sugar dissolves and the eggs become pale yellow and foamy. Add the pumpkin and vanilla and stir to blend.  Add the butter and stir until well combined.

blend eggs for pumpkin biscotti

Blend liquid ingredients

3.  Gradually stir in the flour mixture until the dough comes together in a ball, then blend in the chopped cranberries.

Add chopped cranberries to pumpkin biscotti dough

Add chopped cranberries

4.  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).

5.  Place the baking sheet on the center rack of your oven and bake at 350 degrees for 50 minutes, or until the top of the log is golden brown and feels firm when you press it with your finger.

6.  Allow the log to cool to room temperature, then cut into 1/2 inch slices.

cut cranberry pumpkin biscotti log

Cut biscotti log

7.  Place slices on the baking sheet and bake another 25 to 30 minutes, or until they are crisp.

biscotti slices in pan

Lay biscotti slices for second bake

8.  Allow the biscotti to cool completely on the sheet.

Pumpkin Cranberry Biscotti on glass plate

Pumpkin Cranberry Biscotti–Served

23 thoughts on “Pumpkin Cranberry Biscotti

  1. croquecamille

    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!

    1. Inger Wilkerson

      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 😉

  2. Kathy

    This biscotti looks so delicious, Inger. Especially like the idea of the pumpkin cranberry. Have never tried making these before. May have to soon!

  3. Lynn

    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.

    1. Inger Wilkerson

      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!

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  5. Deb

    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?

    1. Inger Post author

      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!

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