Add in pumpkin, egg, salt, spices, flour and baking powder and mix until dough is fully incorporated.
Remove dough from bowl onto a pastry board or parchment paper lined countertop.
Halve the dough and roll the dough into a foot long log. Making it even in thickness and height.
Place it on a parchment paper-lined baking sheet.
Repeat with the second piece of dough.
Allow 2 inches between dough logs and side of the pan.
Bake for 25 minutes.
Remove from oven.
Lower oven to 325 degrees.
Allow biscotti to stand 3 minutes.
Carefully cut into ½ inch wide slices.
Turn slices onto one size, allowing a little space between each.
Bake for 10 minutes.
Remove from oven and carefully flip each piece to the opposite side.
Bake for 10 more minutes.
**If you want biscotti on the softer side. once you turn oven off, allow them to sit in hot oven with the door closed another 5 minutes.
***If you want hard biscotti, once you cut them from the log into individual slices lover oven to 300 degrees and allow to cook bake 20 minutes, flip over and do the same.Turn oven off and allow them to sit in the oven until the oven cools.
To make the Cinnamon Glaze, combine sugar, water, and cinnamon and mix until smooth. You don't want it runny, you want it thick, yet able to drizzle.
Spoon glaze into a plastic baggie, snip off one end and drizzle over biscotti.
Melt chocolate (if using) and do the same.
Allow glazes to dry. Store in a cookie jar or other airtight container for up to 2 weeks.
If you don't have pumpkin pie spice simply combine 1 TBS cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, ½ teaspoon allspice and ½ teaspoon ground cloves, mix well.