Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine flour, salt, sugar, baking soda, baking powder and pumpkin pie spice. Stir to combine.

In a medium bowl, or the bowl of a stand mixer, whisk together eggs, pumpkin puree and vanilla extract. Pour the pumpkin mixture into the flour mixture and stir to combine. Fold in cinnamon chips. Flour your hands and lightly knead the dough until well combined.

On the parchment paper, form the dough into one long log, about 15-20 inches long and 5-6 inches thick. Bake for 25-30 minutes, until the center is firm to the touch. Let biscotti cool for 15 minutes and then, using a serrated knife, cut into 1 inch wide pieces. Lay each slice on its side. Turn the oven to 300 degrees and bake for an additional 15-20 minutes. Cool completely.

Place milk and chocolate chips in a microwave-safe bowl. Warm for 30 seconds at a time, stirring in between, until the chocolate is all melted and combined. Scoop into a ziploc bag and cut off a tiny corner. Drizzle glaze over biscotti and serve.