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Pumpkin Seed Cranberry Biscotti Recipe

Pumpkin Seed Cranberry Biscotti Recipe

A hint of pumpkin seed and almond gives this biscotti a wonderful flavor that's just right for fall. Try these with a cup of coffee or hot cocoa! —Nancy Renner, Sequim, Washington
TOTAL TIME: Prep: 30 min. Bake: 35 min. + cooling YIELD:30 servings


  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup canola oil
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup salted pumpkin seeds or pepitas, toasted
  • 1/2 cup dried cranberries


  • 1. Preheat oven to 350°. In a small bowl, beat sugar, eggs, oil and extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky).
  • 2. Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12x2-in. rectangle. Bake 25-30 minutes or until golden brown.
  • 3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  • 4. Bake 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts

1 each: 114 calories, 5g fat (1g saturated fat), 14mg cholesterol, 101mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

Reviews for Pumpkin Seed Cranberry Biscotti

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muffbear74 User ID: 209131 239913
Reviewed Dec. 21, 2015

"If I make these again , I would do as some of the other i reviewer's suggested and add more flour or possibly a little less oil. My dough spread during the first baking and made it difficult to remove from the pan and many of them crumbled as I I cut them apart. They still tasted very good though, so I may try again."

Dkawaller User ID: 7467670 144300
Reviewed Nov. 5, 2014

"The batter was very wet. I added lots of flour to counter top and top of mixture so that I could shape the cookie batter. Used a large spatula to move it to cookie sheet. In the end the biscotti baked great, was easy to slice for second baking and tasted great. Not too dry like other biscottii I have made. I also liked the almond extract flavor added"

KristiBenshoof User ID: 4930503 98213
Reviewed Oct. 16, 2014

"Good cookies, but I had to add additional flour to get the dough to keep the loaf shape."

Kyrgyz_girl User ID: 7578687 161010
Reviewed Oct. 11, 2014

"These are so yummy!"

hmarciahill User ID: 801544 160064
Reviewed Oct. 10, 2014

"I didn't have pumpkin seeds so I added toasted pecans! Everyone at the office raved about them. Quite easy, too!"

trinnahappy User ID: 6835136 90622
Reviewed Oct. 9, 2014

"I have the recipe, but I can't find Pumpkin seeds."

Josar User ID: 4726194 73228
Reviewed Oct. 6, 2014

"Great recipe. Loved them."

Tializ User ID: 7934124 98212
Reviewed Oct. 2, 2014

"Any suggestions on how long these can be kept in freezer? Thanks, Liz in CA"

winddancer1925 User ID: 7516776 93272
Reviewed Dec. 30, 2013

""Loved by everyone""

jeepyj User ID: 5178141 145178
Reviewed Sep. 17, 2010

"We have a nut allergy in this house I wonder if anyone has made these without the almond extract and how they were."

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