1 cup roasted not salted pumpkin seeds (not with the shell)
1 cup sugar
6 TBS butter, softened
1 cup canned pumpkin, not pumpkin pie mix
2 eggs
3 1/2 cup all purpose baking mix
1 TBS pumpkin pie spice
1/2 tsp cinnamon
chocolate baking chips

Beat sugar and butter in a large bowl of an electric mixer on medium until creamy.
Add pumpkin and beat. Add eggs and beat.

In a separate bowl add baking and spices. Stir by hand to mix.

Add the baking mix to the pumpkin in three batches. Mix until just blended.
Add 3/4 cup of the pumpkin seeds and mix in by hand.

Put the biscotti dough in the freezer for 1 hour until firm.

Preheat oven to 325 degrees.
Divide the dough into two slightly flattened 12 x 3 logs. Put then on a parchment lined baking sheet.

Bake for 35 minutes or until firm.  Cool on a wire rack, about 1 hour.

Cut each log diagonally into 3/4 inch thick slices with a serrated knife. 

Place on a greased baking sheet and bake for 20 minutes. Cool completely on a wire rack.

Melt the chocolate in the microwave . Dip the end of the biscotti in the chocolate to coat, and then dip into pumpkin seeds.