Preheat oven to °350

In a stand mixer with whisk attachment, whisk your eggs, pumpkin, brown sugar, and vanilla on mediumspeed for 2-3 minutes, letting mixture thicken.

In a separate bowl, mix flour, salt, baking powder, and pumpkin pie spice.

Mix flour mixture into wet ingredients just until combined.

Cover a large cookie sheet with parchment paper.

Flour your hands well and smooth the dough into a long football shape about 2” inches thick.

Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.

Remove from oven and slice log into slices ½ to ¼ inch thick with a serrated knife.

Turn oven down to 325°

Place cookies cut side up back onto parchment lined tray in a single layer.

Bake an additional 20 minutes, flipping cookies over after 10.

Allow biscotti to cool and drizzle with melted chocolate.

To melt chocolate: microwave chocolate for 15 seconds at a time until chocolate is smooth.

To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into chocolate and wave back and forth over the top of biscotti to drizzle.

Keep sealed in an air tight container for a month.