Preheat oven to 325° F. Position rack in the center.
Line baking sheet with parchment paper. Set aside.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, pumpkin spice,and salt).
In another bowl, whisk together eggs and brown sugar for a few minutes.
Add the pumpkin puree, oil, vanilla extract, and whisk together for another minute or so.
Add the liquid ingredients to the dry ingredients; stir with wooden spoon until just incorporated.
Use a large spoon to scoop out the dough and place it on the parchment lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm to the touch. Allow to cool slightly for about 10 minutes.
Remove from baking sheet and transfer to cutting board.
Using a serrated knife, slice cookies at an angle about 1/2 - 3/4 inch thick.
Place slices back on the baking sheets, and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the half way mark.
Place on a wire rack to cool.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. I prefer to use my own Pumpkin Spice blend as the commercially prepared blend will often have sulfites.
There is no need to use a stand mixer with this recipe. Both the dry and wet ingredients come together very easily with a whisk.
Once you remove the biscotti loaf from the oven, allow it to cool down for at least ten minutes before slicing into it.
You can obtain a softer cookie by eliminating or reducing the time for the second bake.
If desired, the pumpkin loaves can be sprinkled with turbinado sugar before the first bake.
A handful of nuts, like roasted pepitas, seeds or chopped up dry fruit can be added to the mixture.