Mix Dry Ingredients: In a small bowl, whisk gluten-free flour, almond flour, baking powder, salt (if desired), and pumpkin pie spice. Set aside.

Cream Butter & Sugar: In a stand mixer with paddle attachment, beat butter and coconut sugar on medium speed until combined.

Add Wet Ingredients: Mix in egg, pumpkin puree, and vanilla extract.

Combine Batter: Gradually add flour mixture in thirds, mixing gently on low to medium-low until fully combined. Scrape down the sides as needed—do not overmix.

Chill Dough: Cover bowl with plastic wrap and refrigerate for 1 hour.

Preheat & Shape: Preheat oven to 350°F (175°C). Scoop dough into 12 balls and place on parchment-lined baking sheet. Gently flatten each ball halfway using a mason jar with parchment or plastic wrap between.

Bake: Bake 10–12 minutes until edges are lightly golden. Cookies may look slightly underdone—this keeps them soft and chewy.

Cool: Cool cookies on the baking sheet for 5–10 minutes, then transfer to a wire rack.

Make Frosting: In a small bowl, whisk monk fruit powdered sugar with 2 tbsp dairy-free milk. Add more milk if needed for desired consistency.

Frost & Serve: Spread ~1 tsp frosting on each cooled cookie. Sprinkle with cinnamon.