Preheat the oven to 350˚F. Beat the eggs and sugar for 2-3 minutes until thickened.
Beat in the pumpkin puree and vanilla.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Then, mix it into the wet ingredients.
Stir in the mini chocolate chips.
Divide the dough in half and spread it into two long, narrow rectangles on a parchment-covered baking sheet.
Bake at 350˚F for 20-25 minutes until golden on the outside. (The center will still be soft.)
Turn the oven down to 300˚F.
Allow the biscotti loaves to cool on the cookie sheets for 10-15 minutes.
Carefully move them to a cutting board and cut them into 3/4-inch slices diagonally 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˚F for 17-22 minutes or until crisp and lightly browned.
Allow the biscotti to cool for 10 minutes on the cookie sheet, and then move to a wire rack to cool completely.