Preheat your oven to 350 degrees F (180 degrees C).
In a blender process the Almond Butter (50 gram), Almond Flour (60 gram), Coconut Flour (30 gram), Vanilla Protein Powder (20 gram), Pumpkin (150 gram), Ground Cinnamon (to taste), Ground Ginger (to taste), and Ground Nutmeg (to taste) together until you get a smooth paste. If too soft refrigerate for 30 minutes.
Set scoops out onto parchment paper.
Bake at 350 degrees F (180 degrees C) for about 12 minutes.
Let the cookies cool down completely before touching them.