Preheat the oven to 350° f.

line your baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, whisk together flour, brown sugar, salt, baking powder, and pumpkin pie spice until completely combined.

In the bowl of a stand mixer, combine the eggs, vanilla, and pumpkin puree.

Add flour mixture to the wet mixture a cup at a time, stir until moistened and continue adding until everything has been added.

If you are adding nuts, stir the minute this time.

Place your dough on a lightly floured surface and separate into 2-4 equal portions, depending on the size you would like your biscotti.

Shape your dough into logs roughly 3 in wide by 12 in long if you want mini biscotti, you can make more logs if you want long biscotti, make wider and fewer logs.

 Place on a baking sheet 2 inches apart.

Bake for 25 minutes.

 Remove from the oven and allow to cool for 15 minutes.

Turn down the temperature of your oven to 300°.

Cut logs at an angle ½” to 1” thick; a serrated knife works best.

Bake for 7 minutes, cut side down, flip over and bake for an additional seven minutes.

Remove from the oven and cool on a wire rack.

Once completely cooled, transfer to parchment or waxed paper on the counter cut side up.

Melt chocolate chips and coconut oil in 30-second increments, stirring between each time. 

Use a fork to drizzle chocolate all over the biscotti or dip it in the chocolate. Allow them to rest on the wax paper until the chocolate has hardened.