Step 1

Preheat the oven to 325°F. Line a cookie sheet with parchment paper.

Step 2

In a large bowl whisk the almond flour, coconut flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Add the pumpkin puree and milk, stirring until completely blended. Let dough stand for 1 to 2 minutes for the coconut flour to absorb the liquid.

Step 3

Using a small cookie scoop or heaping tablespoon, drop cookies onto prepared prepared baking sheet (alternatively, shape into balls and place on cookie sheet). If desired, sprinkle with raw sugar.

Step 4

Bake in the preheated oven for 16 to 20 minutes until firm to the touch.

Step 5

Let cookies cool on the baking sheet.Transfer cookies to a cooling rack and let cool completely.