Preheat the oven to 350°F. Lightly grease baking sheet; set aside.
In a medium bowl, beat the softened butter, sugar, spices, baking powder, and salt
Add in the egg and pumpkin purée. With your mixer on a low speed, add the flour.
Mix until just combined.
Divide the dough in half. Place one half onto the greased baking sheet and shape it
into a 10" x 2 1/2" log. Repeat with second half of the dough. Make sure to pat
them into long rectangles. Smooth out the top and sides with yours hands. If the
dough is a little to sticky, add some flour to your hands.
Sprinkle the coarse white sparkling sugar on top of both logs.
Bake the dough for 25 minutes. Remove it from the oven and let sit 10 mins.
Starting at one end cut into 1-inch biscotti pieces working your way down. Repeat
with second log. Arrange each biscotti pieces on their sides.
Bake another 20-25 minutes. Remove from oven and place on a wire rack. Let cool completely before applying chocolate.
In a small bowl, add dark chocolate and 1 tablespoon heavy whipping cream.
Microwave for 30 seconds, stir with a rubber spatula. Microwave an additional 30
seconds, stir until melted through.
Dip the bottom ends of biscotti in the chocolate. Place upside down on a wire rack until hardened and set. If you’re having a hard time with your chocolate hardening, place in the refrigerate for roughly 30 minutes.
Enjoy! Biscotti will keep for 5-7 days in the refrigerator or an air tight container.