Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Cream margarine, sugar, and egg. Add one cup flour, baking powder, spices, and salt. Mix to combine. Add pumpkin puree and mix; then add remaining flour and stir until just combined. Line a baking sheet with Gefen Parchment Paper or a silicone mat. Pour the mixture onto sheet and pat it into an 11-and-1/2- by five-inch (29- by 12- and- 1/2-centimeter) rectangle, 1/2 to 3/4 inch thick (one to one and a half centimters).

Bake for 28–30 minutes.

Remove pan from oven and slice into one-inch- (two- and- a- half-centimeter-) wide bars. Lay the bars on their side and return to the oven for 10 minutes, until crunchy. Flip over and bake for another seven minutes on the other side.

Meanwhile, combine all glaze ingredients in a small bowl. If the glaze seems too thick, add more almond milk one teaspoon at a time. Place in a plastic bag and seal tightly.

Allow the bars to cool completely, then snip off a corner of the plastic bag and drizzle the glaze in a zigzag pattern over the bars. Alternatively, skip the glaze and sprinkle with turbinado sugar (aka sugar in the raw) over the biscotti before the initial baking.