Preheat oven to 350ºF. Move the rack to the center of the oven.
Cover a large baking sheet, including the edges, with Reynolds Wrap® Non-Stick Foil, with the dull side facing up, and set aside.
In a mixing bowl, stir in the sugar, pumpkin pie spice, cinnamon powder, baking powder, and salt.
Stir in the olive oil and keep stirring until it has been fully absorbed by the dry ingredients. Add the egg and pumpkin puree and mix well.
Add the flour while stirring with a plastic or wooden spatula. Stir until the mixture turns into a dough. You might need to finish this step by using your hands to combine the ingredients.
Cut the dough in half with your spatula or spoon. Place both halves on the foil, leaving a little space between them to allow room to expand.
Lightly wet your fingers and shape the dough into logs about 6” long and 2 1/2 inches wide.
Bake in the oven for 25 minutes and take the logs out of the oven.
Transfer them to a cutting board and let them cool for 5 minutes.
Grab a serrated knife or chef’s knife and cut each log at an angle, to make 1/2 inch to 3/4 inch thick biscottis.
Place the biscotti slices back on the foil and bake for 40 minutes. Flip the biscottis halfway through the baking process.
Turn the oven off and open the door a little, by just a couple of inches. Let the biscottis cool in the oven until they are room temperature.
Take the biscottis out of the oven and set aside .
Place the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir the chocolate and microwave for another 15 seconds. Repeat this step until the chocolate has completely melted and is smooth.
Dip one side of each biscotti in the melted chocolate and let the excess chocolate drip for a few seconds. Place the biscotti back on the foil and repeat this step for the remaining biscottis.
Refrigerate until the chocolate has completely set, about 30-45 minutes.