Instructions: 1. Preheat oven to 350 degrees. Beat brown sugar, oil, pumpkin, maple syrup and eggs in large mixing bowl until smooth.

2. In an 8-cup measure or medium-sized bowl, mix together flour, baking powder, 11/2 teaspoons pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture until well combined.

3. Knead dough on a floured surface until smooth (about a minute). Divide dough in half and shape each half into a 10-by-3-inch rectangle on an ungreased cookie sheet.

4. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut diagonally into 1/2-inch-thick slices. Turn slices cut sides down on cookie sheet.

5. Turn oven down to 300 degrees and bake sliced biscotti 10-15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool completely.

6. For Chocolate Topping: Put chocolate chips and 1/2 teaspoon pumpkin pie spice into a 1 or 2 cup glass measure. Microwave on low for 2-3 minutes or until chocolate is melted completely (stir with a spoon after 2 minutes to check). Dip one end of each cookie into the chocolate until about 1/3 of the cookie is dipped in chocolate. Use the edge of the measuring cup to skim off excess chocolate (this way the chocolate will go farther). Place cookies on a sheet of waxed paper to harden the chocolate.

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