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1
In a mixer, combine eggs, pumpkin puree and vanilla extract. Beat until creamy. Beat in nutmeg, cloves, allspice, ginger, cinnamon and salt. Slowly beat in the flour, sugar, baking powder and baking soda. Beat until the crumbly texture becomes smooth.
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2
Divide dough in half. I like to add the chopped pecans and crystallized ginger to half the batter at this point, and leave the other half plain.
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3
Form two 12-nch long logs (about 2-3 inches wide) on a parchment-lined baking sheet. I use my hands to press the dough to shape.
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4
Bake in a 350u00b0F oven for 25-30 minutes. Remove from the oven. Turn oven down to 300u00b0F. Allow biscotti to cool for about 15 minutes. Using a serated knife, slice biscotti into 1-inch thick slices. Lay each slice on its side and return to the oven for an additional 20 minutes. The biscotti will continue to harden as it cools.
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5
In a microwave safe bowl, add chocolate morsels and pumpkin pie spice. Microwave on medium heat in 30-second intervals, mixing between each interval. When smooth, frost the cooled biscotti.
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6
You can frost the biscotti by dipping the bottoms into the chocolate mixture and letting the chocolate set (about 1 hour). Or put chocolate in a Ziploc bag, snip the corner, and drizzle over the top of the biscotti. Allow to set about an hour. Enjoy!
