Pumpkin chocolate chip biscotti

I know I post a lot of biscotti recipes, and here's another one. I'm going to a pumpkin-themed pot-luck tonight, so I adapted my favorite biscotti recipe to have pumpkin and chocolate chips instead of plain with pecans. They worked, and are delicious.

Pumpkin chocolate chip biscotti

Based on my favorite biscotti recipe

1 1/4 c rice flour mix

1/2 c almond flour

1/2 t xanthan gum

1/2 t salt

1 t baking powder

1/2 t cinnamon

1/2 t ginger

1 stick softened butter

1 c brown sugar

1 t vanilla

2 eggs

1/2 c pumpkin puree

1 c chocolate chips

Preheat oven to 350, and grease a loaf pan. Combine the rice flour mix, almond flour, xanthan gum, salt, baking powder, cinnamon and ginger. Set aside. Cream the butter with the sugar, then add the vanilla, then eggs, then pumpkin. Stir in the dry mix, fold in the chocolate chips, and scrape batter into the pan. Bake for 50 minutes to an hour, cover with a damp paper towel, then foil, and let cool.

Once cooled, wrap well in plastic wrap and stick in the freezer for an hour or overnight. When you're ready, preheat the oven to 325. Slice the frozen loaf into thin slices, lay on a cookie sheet, and bake 15-25 minutes, until starting to brown around the edges. Cool on a rack, they will crisp up when they're cool.