Preheat oven to 350 degrees.

Mix together the dry ingredients (flour through salt) in a large bowl.

In a separate bowl, whisk together 2 eggs, ½ cup pumpkin puree, and 1 teaspoon vanilla extract.

Make a well in the dry ingredient mixture and pour the wet ingredients in the well. Stir until just combined.

Turn dough out onto a floured surface and knead a few times to bring it all together.

Divide dough in half and pat into a log shape, about 15x7 inches. Bake for 25-30 minutes, or until golden brown and dough is firm in the center

Remove pumpkin biscotti from oven and cool for 15 minutes. Using a serrated knife, slice into 1" thick slices and lay the slice on the cut side.

Return biscotti to oven and bake another 15 minutes, turning once.

Cool completely on wire racks. If desired, drizzle with your favorite vanilla icing or chocolate.