1. Combine butter and sugar in a large mixing bowl of stand mixer. Beat mixture on medium speed until creamy.
2. Add pumpkin to butter mixture and beat to blend. Add eggs continue to beat on medium speed.
3. In a separate mixing bowl combine flour, baking powder, baking soda, salt and spices. Stir by hand to mix.
4. Add flour mixture gradually to the pumpkin in three batches. Mix until just blended.
5. Add 1 cup pumpkin seeds to batter, stir to mix.
6. Wrap semi sticky dough in plastic wrap and freeze 20-30 minutes to firm up and chill.
7. Preheat oven to 350.
8. On lightly floured bench, unwrap biscotti and divide in half. Roll each half into a 12” log. Flatten logs to 3” width. Place on parchment lined baking sheet. No need to spray parchment paper.
9. Bake for 35 minutes or until firm.  Cool on a wire rack 20 minutes.
10. Cut each log diagonally into 1/2″ inch thick slices with a serrated knife.
11. Return biscotti slices on a greased baking sheet and bake 20 minutes. If biscotti is not hard bake another 20 minutes.

Chocolate Garnish:

1. Melt chips and butter in a microwave safe bowl at 25-second intervals until melted. Stir to blend.
2. Dip one end of the biscotti in melted chocolate to coat, dip coated end into pumpkin seeds or sprinkle by hand.
3. Store in airtight container or package for gift giving. Biscotti can be frozen with out chocolate garnish for up to 30 days.