Step 1

Whisk together the flour, baking powder, cinnamon, salt, clove, ginger, and nutmeg together in a bowl.

Step 2

In a large bowl, whisk together the sugar, melted butter, pumpkin puree, eggs, and vanilla until well combined.

Step 3

Gradually add the flour mixture to the pumpkin mixture until just combined. Add the candied pecan pieces and mix until combined. Wrap the bowl with plastic wrap and refrigerate for 45 minutes.

Step 4

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Step 5

Divide the dough equally in two and place each half on the baking sheet. Shape each half into an 8-9-inch long slab about 1/2-inch thick.

Step 6

Bake for 25 minutes, or until the top and sides of the biscotti slabs are lightly browned. Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Step 7

Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Step 8

Once they have cooled enough to handle, cut each slab into 1-inch wide slices then carefully place the slices back on the baking sheet cut sides upright, 1/4-inch apart.

Step 9

Return to the oven to bake for 10-12 minutes. Carefully turn the biscotti over and continue to bake for 10-12 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Step 10

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1/2 teaspoon of coconut oil then put into the microwave for 30 seconds. Remove and stir then place back into the microwave for 15 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the dark chocolate!

Step 11

Dip each biscotti into the melted white chocolate and place them on a parchment-lined baking sheet. Immediately sprinkle a few crushed candied pecan crumbs on the white chocolate, if desired. Repeat with the remaining biscotti.

Step 12

Allow them to dry completely. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!