Preheat oven to 190° C / 375° F.

Line two trays with parchment or silicone baking mats, and set aside until ready to use.

In a large mixing bowl or the bowl of a stand mixer, add pumpkin puree, sugars, butter, and egg, and mix on medium-high speed until well-combined.

In a separate bowl, stir together flour, baking powder, salt, and spices. Add dry mixture to wet ingredients, one cup at a time, mixing well after each addition.

With floured hands, transfer dough to lightly floured countertop. Divide the dough into two equal portions and shape into 10-inch x 2-inch logs. Place logs on one of the prepared trays, allowing a good amount of space in between.

Bake logs for 25 minutes. Remove from oven and reduce oven temperature to 325° F.

Allow biscotti to cool for 15-20 minutes.

Once cooled, use a serrated knife to slice logs diagonally into 1/2-inch slices.

Return biscotti slices to trays (you’ll want to use both trays this time, to make sure there is plenty of room in between each slice) and bake for another 20-25 minutes, or until cookies are dry. Remove from oven and allow to cool completely.

Once cookies have cooled, melt chocolate in over a bain marie or double boiler, or in a microwave-safe bowl at medium temperature, stirring frequently.

Dunk biscotti in melted chocolate, or transfer chocolate to a piping bag to drizzle generously over biscotti. If desired, finish with a sprinkling of Demerara sugar.

Allow chocolate to harden at room temperature. Transfer biscotti to an airtight container. Store at room temperature for up to five days. Pumpkin spice biscotti will also freeze well.