• Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Mix the Dough

• In a large mixing bowl, cream together the softened butter and granulated sugar until creamy. Beat in the large egg, and pumpkin puree.
  6 tablespoons butter, 2/3 cups granulated sugar, 1 large egg, 1/2 cup pumpkin puree
• In a small bowl, combine all-purpose flour, baking powder, ground cinnamon, salt, nutmeg, ground ginger, and cloves.
  2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ginger, 1/8 teaspoon ground cloves
• Gradually mix flour ingredients into the pumpkin mixture. Dough may be sticky. Next add in the mini semi-sweet chocolate chips. Mix just until incorporated.
  1/2 cup mini semi-sweet chocolate chips

Form the Biscotti

• Scoop the dough onto the prepared baking sheet and pat it into a flattened log about 13 inches long, 4 inches wide, and about 3/4″ thick. Wet the end of an offset spatula, and smooth out the top and sides.

First and Second Bakes

• Bake for 25 minutes in a preheated oven. Remove the baking sheet from the oven. Reduce oven temperature to 325°F. Spray the log with water, spritzing the sides and top.
• Wait five minutes, then carefully transfer the log to a cutting board. Cut crosswise with a sharp knife into 1/2″ slices. (I like to use my Santoku knife to do this.) Place cookie slices on baking sheet standing up from the bottom edge, with space between each cookie.
• Bake for another 30-35 minutes, until biscotti feel very dry and are golden around the edges. Remove from oven and allow to set until cool.

Prepare the Coating

• Once the biscotti has cooled, prepare the almond bark or white chocolate. Line a baking sheet with parchment or wax paper.
• Place chunks of almond bark in a large microwave-safe bowl. Heat in microwave for 30 second intervals, stirring until melted and smooth.
  12 oz almond bark or white chocolate
• Place biscotti over bowl and dip or spread the melted almond bark on one end to cover. Shake excess coating off and set the biscotti on the lined baking sheet.
• Repeat with remaining biscotti until all have been coated. Allow to set completely before serving or storing.
• Makes 2 dozen.