Mix dry ingredients

Cup of Yum
1. In a big bowl combine all-purpose flour, baking powder, cinnamon, nutmeg and sugar.

Mix wet ingredients

1. In another big bowl whisk pumpkin puree, applesauce, organic cane sugar and olive oil.

Combine dry and wet ingredients

1. Add dry ingredient to the bowl with wet ingredients and mix well.

Add the mix-ins

1. Stir in hazelnuts, dried cranberries and chocolate chips.

Mix well

1. Mix the dough with a spoon until you have a uniform dough.

Shape the logs

1. Coat your hands in a light dusting of flour, divide the dough in half and place on parchment lined pans. Form each piece into a 5x8 inches log and flatten with your hands until the logs are about ½ inch thick.

Bake the logs

1. Place the pans in the preheated to 360 F oven and bake for 30 minutes.

Remove from the oven and slice the biscotti

1. Reduce the temperature to 300 F. Cut each log into ½-inch thick pieces and place back on baking sheet, cut side up. Bake 10 minutes more then flip each biscotti. Bake another 10 minutes or until golden. Remove vegan pumpkin cranberry from the oven and let them cool completely.

Make the lemon glaze for biscotti

1. Meanwhile, in a medium bowl whisk powdered sugar and lemon juice until thick but runny. If necessary, add more lemon juice.

Finish with a glaze

1. Fill a piping bag with a glaze, cut a small tip of the bag off and drizzle the glaze over the pumpkin cranberry biscotti. Let the glaze harden and enjoy the biscotti.