Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and sea salt.

In a separate large bowl, combine pumpkin puree, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until smooth and well combined.

Gradually add the dry ingredients into the wet ingredients, stirring until a soft dough forms. Avoid overmixing.

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each cookie slightly with the back of a spoon or your fingers, as they will not spread much during baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops are slightly puffed.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.