Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.

Beat white sugar, butter, and brown sugar together until light and crumbly. Add eggs and mix for 1 minute. Add pumpkin puree, molasses, and vanilla extract; mix for another minute.

Blend in the flour mixture until dough is sticky and fully incorporated.

Cover the dough with wax paper and refrigerate for 1 hour.

Preheat oven to 350°F (175°C) and line the baking sheets with parchment paper.

Shape the dough into two loaves and top with pumpkin seeds.

Bake in a preheated oven until bottoms are dry (20-24 minutes). Let cool for 5 minutes.

Slice cooled loaves diagonally and return biscotti to the baking sheet.

Bake slices at 275°F (135°C) for 20 minutes, then lower temperature to 200°F (95°C) and bake until fully dry (20 minutes).