Vegan Pumpkin Almond Flour Biscotti

Crisp, warmly spiced pumpkin almond flour biscotti made with plain ingredients. They are naturally vegan, gluten-free, grain-free, and oil-free, with an straightforward keto option included.

Introduction

I love the challenge of taking an ingredient that seems destined to make something soft and coaxing it into a crisp cookie. Pumpkin is a reliable example. Its moisture is wonderful in cakes and muffins, but pumpkin biscotti? That required a little more tinkering.

The idea began when a reader asked whether my almond flour biscotti could be adapted with pumpkin. I suspected it could, but I was less certain about the amount of starch, the shape of the log, and the baking time. A few test batches later, I had the answer—and a particularly good batch of pumpkin almond flour biscotti.

A small amount of tapioca starch gives the egg-free dough enough structure to slice cleanly, while a long, low second bake gradually dries the biscotti without making them hard or brittle. Chilling the baked log before slicing is my other essential trick. It makes the cutting so much easier and prevents the tender almond flour dough from squishing or crumbling.

The finished pumpkin spice biscotti are crisp, warmly spiced, and lightly sweet, with just enough pumpkin to give them a decidedly autumnal character. My rigorous testing also confirmed that they are particularly good with midmorning or afternoon tea. Sample size: one—moi —but the findings were convincing.

Why You’ll Love This Recipe

• Crisp and lightly crunchy, not soft or cakey
• Filled with pumpkin and warm pumpkin-pie spices
• Made with a short list of straightforward ingredients
• Naturally vegan, gluten-free, grain-free, and oil-free
• Lightly sweetened and straightforward to customize
• Freezer-friendly
• Easily adapted with a measure-for-measure keto sweetener

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Almond flour:Use finely ground almond flour rather than coarse almond meal. It gives the biscotti a lighter texture and smoother dough.
• Tapioca starch:A small amount of starch helps bind and strengthen the egg-free dough so the baked log can be sliced cleanly. See the recipe card for alternatives.
• Pumpkin pie spice:Provides the familiar combination of cinnamon, ginger, nutmeg, and other warming spices.
• Baking powder:Gives the biscotti a subtle lift during the first bake.
• Fine sea salt:Sharpens the pumpkin-spice flavor and balances the sweetness.
• Pumpkin puree:Use plain, unsweetened pumpkin puree, not pumpkin pie filling.
• Coconut sugar:Adds gentle sweetness and a warm caramel note. Brown sugar or a suitable granular sugar replacement can also be used.
• Vanilla extract:Optional, but lovely for rounding out the pumpkin and spice flavors.

How to Make Pumpkin Almond Flour Biscotti

Note that the complete instructions are also in the recipe card below.

1. Prepare the baking sheet.Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.

1. Mix the dry ingredients.In a large bowl, whisk the almond flour, tapioca starch or arrowroot, pumpkin pie spice, baking powder, and salt.

1. Make the dough.Add the pumpkin puree, coconut sugar, and optional vanilla. Stir until completely combined. The mixture may appear dry at first, but it will quickly come together into a firm, moist biscotti dough.

1. Shape the log.Place the dough in the center of the prepared baking sheet. Roll it into an even 12-inch log, then use your fingertips to flatten it to about 2 and 1/2 inches wide and slightly more than 1/2 inch high.

1. Complete the first bake.Bake for 19 to 23 minutes, until the log is lightly golden brown, firm in the center, and set when gently touched.Cool and chill.Turn off the oven and let the log cool completely on the baking sheet. Refrigerate it for at least 1 hour, until thoroughly cold.

1. Slice the biscotti.Preheat the oven to 250°F (note the lower oven temperature). Use the parchment to lift the chilled log onto a cutting board. Remove the parchment from beneath the log and return it to the baking sheet. With a sharp knife, cut the log crosswise and slightly on the diagonal into 24 slices.

1. Begin the second bake.Arrange the slices cut-side down on the parchment-lined baking sheet. Bake for 20 minutes.Turn and continue baking.Carefully turn each biscotto over and bake for an additional 20 minutes.Dry the biscotti.Turn off the oven, keep the door closed, and leave the biscotti inside for 1 to 2 hours, until completely cool and crisp.

1. Cool.Cool completely on a wire cooling rack or other wire rack.

Taste and Texture

The biscotti are crisp and delicately crunchy, with a mellow fall flavors of toasted almond and warm pumpkin spice. Pumpkin puree keeps them from becoming hard or brittle, while the extended second bake removes enough moisture to create the classic biscotti snap.

They are lightly sweet rather than dessert-level sweet, making them just right for dipping into coffee or tea.

Storage

Allow the biscotti to cool completely before storing them.

• Room temperature:Store in an airtight container in a cool, dry place for up to 1 week.
• Refrigerator:Refrigerate in an airtight container for up to 3 weeks.
• Freezer:Freeze in an airtight container for up to 6 months. Thaw at room temperature before serving.

Flavor Variations

• Fold chopped dried cranberries or cherries into the dough.
• Add finely chopped candied ginger for a stronger, spicier bite.
• Add mini chocolate chips for pumpkin-chocolate biscotti.
• Mix in finely chopped pecans, walnuts, almonds, or pumpkin seeds.
• Dip or drizzle the cooled biscotti with melted chocolate.

Avoid overloading the dough with additions, as too many pieces can make the log more difficult to slice neatly.

Serving Suggestions

Serve the biscotti with hot coffee, black tea, chai, or a mug of hot chocolate. They also make a lovely addition to a fall cookie assortment or kitchen-made holiday gift box.

Tips for Success

• Use plain pumpkin puree rather than sweetened or spiced pumpkin pie filling.
• Measure the almond flour carefully and avoid packing it firmly into the measuring cup.
• Keep mixing if the dough initially appears dry. The pumpkin will hydrate the almond flour as you stir.
• Shape the log as evenly as possible so the biscotti bake and dry at the same rate.
• Chill the baked log until it is cold all the way through before slicing.
• Use a sharp chef’s knife and a gentle sawing motion to avoid crushing the slices.
• Do not rush the low-temperature second bake or the final oven-drying period. Both are essential for crisp biscotti.
• If the biscotti soften during storage, return them to a low oven briefly to restore their crunch.

Ingredient Substitutions

• Tapioca starch:Arrowroot, cornstarch or potato starch (not potato flour) can be used in an equal amount.
• Coconut sugar:Brown sugar or another granular sweetener can be substituted in an equal amount.
• Keto sweetener:Use a measure-for-measure granular keto sweetener or brown-sugar replacement. The biscotti may be paler because sugar contributes to browning.
• Pumpkin pie spice:Use the same amount of your preferred kitchen-made pumpkin pie spice blend.
• Almond flour:I have not tested this recipe with another flour. Coconut flour, oat flour, and all-purpose flour cannot be substituted directly for almond flour.
• Almond meal:I recommend finely ground blanched almond flour for the smoothest dough and most consistent texture.

Frequently Asked Questions

Chilling firms the pumpkin-rich almond flour log, making it much easier to cut clean slices without squashing or breaking them.

The first bake sets the dough into a firm log. The second, lower-temperature bake removes moisture from the individual slices and gives the biscotti their characteristic crisp texture.

Yes. Replace the coconut sugar with an equal amount of a measure-for-measure granular keto sweetener. Depending on the product used, the biscotti may brown less than the coconut-sugar version.

No. Pumpkin pie filling contains added sugar, spices, and other ingredients that would change the balance of the dough. Use plain, unsweetened pumpkin puree.

They may need more drying time (the second time they are baked). Leave the biscotti in the turned-off oven until completely cool. They will also become crisper as they cool and the remaining moisture dissipates.

Yes, this pumpkin biscotti recipe is great for making ahead and freezing. Cool the biscotti completely, place them in an airtight container, and freeze for up to 6 months. Thaw them at room temperature before serving.