Preheat oven to 350 degrees f. Line a baking sheet with parchment paper, set aside.
Whisk together the ingredients through the sugar in a large bowl.
In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
Shape into a flat loaf (approx. 12" long x 3½-4" wide) on prepared baking sheet. Place in preheated oven and bake for 30 minutes.
Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes.
After cooling, slice biscotti loaf. Cut it into ¾ inch thick slices. Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
Cool on wire rack, Wait until chocolate set, for fully cooled biscotti. Serve with your favorite beverage or seal in an airtight container for later.
Notes
If using pumpkin pie filling rather than plain puree reduce pumpkin pie spice by half.