Healthy Pumpkin Biscottis
These Healthy Pumpkin Biscottis will be your pumpkin spice lattes’ best friend this fall! They are full of fall spices and healthy ingredients. As the weather is getting chilly, this duo will be the perfect way to start your day.
This year I got really into biscottis. They are like adult Dunkaroos! These adult Dunkaroos will not disappoint… maybe you will even add some Baileys to that coffee!
Ingredients needed to make pumpkin biscottis
Dry Ingredients
- Whole wheat flour- I love using whole wheat flour because it has a little sweeter taste and has more fiber than white flour.
- Spices- Pumpkin pie spice and cinnamon. What is fall without these two!
- Baking Powder
- Salt
Wet Ingredients
- Liquid Coconut Oil- I love baking with coconut oil. It is a great substitute for butter or other oils.
- Pumpkin Puree- More of those fall flavors!
- Coconut Sugar- Coconut sugar is a natural sugar that is paleo-friendly and adds the perfect amount of sweetness.
- Maple Syrup- Sweeten up these biscottis and add so much flavor with maple syrup.
- Eggs- Help hold everything together.
- Vanilla Extract
How to make pumpkin biscottis
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, mix whole wheat flour, pumpkin pie spice, cinnamon, baking powder, and salt. Next, in a larger bowl, whisk eggs and coconut sugar together. After that, mix in softened coconut oil, pumpkin puree, maple syrup, and vanilla extract. Next, slowly add dry ingredients to the wet and stir until well combined.
Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.
Bake oval-shaped dough for 25 min at 350F. When cool enough to touch, cut the cookies into half-inch thick diagonal slices. Place sliced biscotti back on the cookie sheet and bake for ten more minutes at 350F.
Allow the cookies to cool completely before dipping into your pumpkin spice latte!
Enjoy!
If you like these biscotties, also try….
Healthy Pumpkin Biscotti
Ingredients
Dry Ingredients
- 2 cups whole wheat flour
- 2 tsp pumpkin pie seasoning
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
Wet Ingredients
- ½ cup coconut oil liquid
- ½ cup pumpkin puree
- ¼ cup maple syrup
- ½ cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, mix whole wheat flour, pumpkin pie spice, cinnamon, baking powder, and salt. Next, in a larger bowl, whisk eggs and coconut sugar together.
- After that, mix in softened coconut oil, pumpkin puree, maple syrup, and vanilla extract. Next, slowly add dry ingredients to the wet and stir until well combined.
- Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.
- Bake oval-shaped dough for 25 min at 350F. When cool enough to touch, cut the cookies into half-inch thick diagonal slices. Place sliced biscotti back on the cookie sheet and bake for ten more minutes at 350F.
- Allow the cookies to cool completely before dipping into your pumpkin spice latte!