Pumpkin Spice Biscotti

Thanks to Chatelaine for this one- which I adapted just a bit. They turn out just right! And the recipe makes a ton!

Ingredients

2 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)- I used chocolate chips instead to entice Andrew to eat them.
2 tsp pumpkin-pie spice
1 1/2 tsp baking powder
1/8 tsp salt
2 eggs/egg substitute
1/2 cup pumpkin purée
1/2 cup unsalted butter, melted
1 tsp vanilla extract (and I added about 2 tsp of maple syrup!)
1/4 cup coarse sugar

Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.