Combine the almond flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt in a mixing bowl and set aside.

Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, pumpkin and vanilla extract.

While the mixer is on low, add the flour mixture until well combined.

Wrap the dough ball in plastic wrap and chill overnight.
In a small bowl combine the cinnamon, pumpkin spice and monkfruit for the cinnamon sugar coating. Scoop the dough using a small cookie scoop and roll the dough in your hands so it is smooth. Roll the cookie dough ball in the cinnamon sugar coating, make sure it is very well coated.

Bake on a silicone lined baking sheet at 350 degrees F for 9-11 minutes, remove the cookies from the oven while they are still slightly soft in the center, they will finish cooking as they cool.

Allow the cookies to cool completely.