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

In a medium-sized mixing bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, ground cinnamon, baking powder, and salt.

In a separate large bowl, combine the pumpkin puree, melted butter (or coconut oil), granulated erythritol, egg, and vanilla extract. Mix until smooth and well incorporated.

Gradually add the dry ingredients to the wet ingredients, stirring until a soft and slightly sticky dough forms.

Using a tablespoon or small cookie scoop, portion the dough into 12-14 equal scoops and place them onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers to shape them.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.

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

Enjoy your delicious low-carb pumpkin spice cookies! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.