Pumpkin Seed Cranberry Biscotti

Total Time

Prep: 30 min. Bake: 35 min. + cooling


about 2-1/2 dozen

Updated: May. 02, 2023
Hints of pumpkin seed and almond give this biscotti recipe a wonderful flavor that's just right for fall. Try one with a cup of coffee or hot cocoa! —Nancy Renner, Eugene, Oregon
Pumpkin Seed Cranberry Biscotti Recipe photo by Taste of Home
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  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 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 large bowl, beat the first 5 ingredients until well blended. In another bowl, whisk together flour, baking powder and salt. Add to egg mixture; mix just until moistened (dough will be sticky). Stir in pumpkin seeds and cranberries.
  2. Divide dough in half. On a baking sheet coated with cooking spray, shape each portion into a 12x2-in. rectangle using lightly floured hands. Bake until golden brown, 25-30 minutes.
  3. Carefully remove rectangles to wire racks; cool 10 minutes. Transfer to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Return to baking sheets, cut side down.
  4. Bake until firm, about 5 minutes. Turn; bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts

1 cookie: 103 calories, 4g fat (1g saturated fat), 12mg cholesterol, 71mg sodium, 14g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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