Preheat oven to 350 degrees F (180 degrees C). Grease a cookie sheet or line one with parchment paper.
Combine Coconut Flour (1/2 cup), Almond Meal (1/4 cup), Almond Meal (2 tablespoon), Ground Cinnamon (1 tablespoon), Ground Ginger (1 teaspoon), Ground Nutmeg (1/2 teaspoon), andGround Cloves (1/4 teaspoon) into a large bowl and set aside.
Combine Egg (4), Coconut Oil (1/2 cup), Canned Pumpkin Purée (2/3 cup), Maple Syrup (1/4 cup), andVanilla Extract (1 teaspoon) into a bowl.
Combine the wet and dry ingredients together, then let the batter sit for 5 minutes. This is an important step because the coconut flour needs time to absorb the moisture.
Place by small spoonful the batter onto cookie sheet.
Bake for 12-17 minutes. I used my convection oven setting and they were done at 12 minutes, but add 5 more minutes if you don't have a convection oven.
Let cool a few minutes before transferring to a cooling rack because they will be soft. They freeze well and refrigerate them to keep longer. Enjoy!