1Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add hazelnuts, white chocolate chips and mix.
2In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes.
Add pumpkin, vanilla and eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough.
3Remove the dough (if too sticky sprinkle flour over it and on work surface).
Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.
4Place on the lined baking sheets and bake 22-25 minutes.
5When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).
6Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.