Vegan Pumpkin-Chocolate Chip Biscotti

For Week 1 of BM #49, I have chosen to highlight 'Pumpkin' and so I would showcase three interesting recipes using pumpkin.

For Day 1, I have baked these Biscottis which were a delight to have as a snack with some milk/tea.

The day I baked these, I felt an after taste of Baking powder, but the next day they tasted better. But just in case, I would reduce the baking powder a little the next time.

Recipe adapted  from here
Ingredients - 

Brown Sugar 3/4 cup
*Pumpkin Puree 2/3 cup
Vegetable Oil 2 Tbsp
Almond Milk 1/4 cup (or as needed) 
White Whole Wheat Flour 2 cups
Baking Powder 2 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder 1/4 tsp
Chocolate Chips as needed for topping

* I boiled a cup of pumpkin cubes and pureed it

Method Of Preparation -


Blend the pumpkin puree, brown sugar and oil and set aside.

In a mixing bowl, sieve the flour and baking powder. Add the salt, cinnamon powder and nutmeg powder.

Preheat the oven to 350°F.

Pour the pumpkin puree blend into the flour mixture and gently knead into a soft dough adding as much milk as needed.

Shape into a 6 inch long, 3 inch wide and 3/4 inch thick log and place it on a parchment lined baking sheet.

Bake it for about 30 min. Remove and let it cool for about 15 min.

Slice the log into 1 inch biscotti slices. Place the cut side down on the same baking sheet and bake for another 10-15 minutes or until the base of the biscottis are slightly brown.

Remove and let them cool on a wire rack where they will crisp up a little more.

Store in air tight containers and they will stay good for a few days.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49.

Preparation Time 15 min + Cooling time 15 min + Baking time 45 min 
Makes 8-9