• Preheat oven to 325°.
• Mix all of the dry ingredients in a medium bowl including the spices. In the bowl of a stand mixer, combine the pumpkin, both sugars, egg and vanilla together.
  2 ½ c flour, ½ teaspoon baking powder, ¼ tsp baking soda, ½ teaspoon salt, 1 ½ teaspoon cinnamon, ¼ tsp nutmeg
• Add the wet ingredients to the dry and blend on medium until a dough is formed. It will be sticky.
  ¾ c sugar, ½ c brown sugar, ½ cup pumpkin, 1 egg, 1 T vanilla
• Flour a clean countertop or cutting board and gently knead the dough into a ball. Use a pastry scraper as needed to bring the dough together. Again, it is ok if it's sticky!

First bake

• Spoon half of the dough onto parchment-lined baking sheet into a log shape across the top of a baking sheet. Repeat with the other half, giving it enough room from the other as the dough will spread.

  Use wet hands to shape the biscotti dough into 2 logs.
• Baked the biscotti for 35 min. Check and bake them for 5 more minutes if the top still feels soft.

  Remove the baking sheet from the oven and let rest for 10 minutes on the baking sheet.
• Slide out the parchment paper from under the biscotti and discard it.

  Use a serrated knife to saw the biscotti into 1" slices at a 45° angle. You can also cut them in half crosswise for smaller biscotti. Don't press the knife down into the dough as it will flatten the biscotti.

Second bake

• Lay each biscotti on its side and bake them for about 5-10 more minutes on each side at 325° or until desired crispness.

For the glaze

• While the biscotti cool, melt the butter in a small skillet (8") on the stove and cook it on medium-low for about 5 minutes until golden brown. Keep an eye for as you'll see small specks of brown on the butter. This is about when it's time to remove the butter from the heat. Strain through a strainer if you don't want the specks in the glaze. Allow the butter to cool a bit.
  3 T unsalted butter
• Whisk the powdered sugar to remove any big lumps. Pour in the butter and the milk, syrup, vanilla and add the salt to taste. Whisk until smooth.
  2 ½ c powdered sugar, 2 T milk or water, 2 T maple syrup, 2 tsp vanilla, pinch of salt
• Dip each cooled biscotti in the glaze. I have dipped just the top or only one side. Choose which you like best!