In a bowl sift together all purpose flour, baking powder, salt, cinnamon powder and pumpkin pie spice.
To the flour mixture add granulated sugar and mix till all dry ingredients are well combined. Set aside.
In another bowl crack 2 eggs and also add in the vanilla.
Whisk till eggs and vanilla are well combined. Add in the pumpkin and mix.
Pour wet ingredients into dry.
Mix first using a spatula till wet ingredients are evenly dispersed throughout the mixture.
Now use your hands to bring it all together and form a dough. You can also do this using your stand mixer fitted with paddle attachment.
Transfer the dough to a lightly floured surface.
Knead the dough till it's smooth and then divide it into 2 equal parts. Roll each half into a log, around 7 inches in length.
Place the logs on a baking sheet lined with parchment paper/silicone mat. Press the dough and flatten the logs slightly before putting them in the oven.
Bake the logs at 325 F degrees for 35-40 minutes or until firm to touch.
Allow to cool for 15 minutes and then cut the logs diagonally into slices.
Reduce the temperature of the oven to 300 F degrees.
Transfer the baking sheet into the oven and bake at 300 F degrees for 10-15 minutes, remove from oven, flip the biscotti and bake the other side for 10-15 minutes as well.
To dip them in chocolate, allow them to cool.
Melt 1 cup of candy melts in a microwave. Dip biscotti in the melted chocolate and sprinkle some sliced almonds on top (optional).