• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with cooking oil spray. Set aside.
• In a large mixing bowl, stir all the dry ingredients: almond flour, coconut sugar, pumpkin pie spices.
• Stir in canned pumpkin puree, melted coconut oil, and vanilla extract, if used.
• Stir with a spatula until the batter is thick, moist, and consistent. It should be slightly wet but not liquid.
• In a small bowl, prepare the cinnamon sugar by stirring sugar and cinnamon. Set aside.
• Scoop out two tablespoons of batter per cookie, roll into a nice ball between lightly oiled hands, then roll the ball into the cinnamon sugar made before.
• Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving one thumb's space between each ball. Repeat until all the cookies are made.
• Slightly flatten the cookies with your finger.
• Bake the cookies for 13-15 minutes at 350°F (180°C) or until golden brown on top.
• Cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Storage

• Store in the fridge in an airtight container for up to 4-5 days or freeze up to 1 month in Ziploc bags and thaw the day before serving.