Preheat oven to 350 degrees.
Beat the eggs and sugar for about 3 minutes, until thickened.
Beat in the pumpkin puree, vanilla and pumpkin pie spice.
Add the flour, baking powder, baking soda and salt.
Stir in the chocolate chips.
Cover a cookie sheet with a silicone baking mat or parchment paper.
Take half of the dough from the bowl and form into a log shape that measures about 10 inches by 3 inches on the cookie sheet. Then, do the same for the second half of the dough leaving at least 3 inches between logs.
Bake at 350 degrees for 20-25 minutes until golden on the outside. (The center will still be soft.)
Turn the oven down to 300 degrees.
Allow the logs to cool on the cookie sheets for 10 minutes.
Carefully move them to a cutting board and cut into 3/4 inch slices using diagonal cuts with a serrated knife.
Lay the slices on the cookie sheet, at least 1/2 inch apart, with the cut side down.
Bake at 300 degrees for 17-22 minutes, until crisp and brown.
Allow the biscotti to cool for 5 minutes on the cookie sheet and then move to a wire rack to cool completely.