Preheat oven to 350° F, line a cookie sheet with lightly floured parchment paper or a silicone baking mat
In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In a large bowl, beat together butter and sugar until light and fluffy.
Add in eggs, pumpkin and vanilla with butter and sugar. Beat together until everything is well incorporated.
Slowly add in dry ingredients with your wet ingredients. Mix until just incorporated.
Add in chocolate chips and mix until evenly distributed.
Divide your dough in half. Shape each half into a loaf that is about 12 inches long, 2 inches wide and 1 inch tall on your prepared cookie sheet. It's much easier to just shape the loaf right there on the cookie sheet, rather than shaping it on the counter and then trying to move it to the cookie sheet.
Bake your loaves at 350° F for 25-30 minutes, or until slightly golden around the edges and a toothpick inserted comes out clean.
Remove your biscotti loaves from the oven and allow to cool for 10-15 minutes.
Lower oven temperature to 325°F.
Slice your biscotti loaves diagonally into about 1/2-inch-thick slices. Then, turn your slices and place the cut side down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
Remove biscotti from the oven and flip so that the other side is facing down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
Allow to cool completely and enjoy!
Optional: Melt some melting chocolate and drizzle it on top of cooled biscotti.
