Preheat your oven to 350°F; line a large baking sheet with parchment paper and set aside.
Melt the butter in a microwave safe bowl and add into a large mixing bowl with the pumpkin, egg, vanilla extract and coconut sugar. Whisk until well combined.
Once mixed, add the almond flour, coconut flour, baking soda, cream of tartar, pumpkin pie spice & salt. Mix with a spatula until well combined.
In a small bowl, combine the rolling mixture ingredients.
The cookie dough will be pretty thick (in a good way). Using a medium (1.5 oz) cookie dough scoop, scoop the dough into your hands and roll to create a smooth ball. Place the ball in the rolling mixture bowl and toss to cover fully. Place the coated cookie dough ball on the prepared baking sheet, and repeat until all cookies are coated. Leave about ~2 inches of space between each cookie. If you run out of rolling mixture, add in another tsp of cinnamon and 2 tbsp of sugar and keep rocking. Give the cookies a little press with your hand so that they are slightly flatter, but not smooshed.
Bake for 12-15 minutes, or until the edges of the cookie are golden brown. Allow the cookies to cool, & enjoy!